How to Make the Best Spaghetti Carbonara

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is lower in fat and Grana Padano is often less expensive.

guanciale

🥗Healthier: bacon

💰Cheaper: pancetta

Bacon is more widely available and pancetta is a budget-friendly alternative.

Preheat a pan on high heat.

Add grapeseed oil and a little bit of butter to the pan.

Sear the scallops without touching them to develop a crust.

Season the other side of the scallops while they cook.

Flip the scallops after a couple of minutes and leave for 20-30 seconds before adding more butter to baste.

Remove scallops to a tray lined with parchment paper to prevent overcooking.

Preheat the oven to 375°F to reheat the scallops later.

Render pancetta in a pan over low medium heat to extract fat.

Boil water in a pot and add linguine, cooking it just under al dente.

Prepare the egg mixture with 4 egg yolks and a lot of cheese, mixing in freshly cracked black pepper.

Add the undercooked linguine to the pan with the rendered pancetta.

Add a ladle of pasta water to thicken the sauce.

Remove from heat to prevent scrambling the eggs as you mix in the egg mixture.

Add a couple knobs of butter for richness and a pinch of salt and olive oil.

Plate the carbonara and add scallops on top with pancetta and micro greens.

Finish with a couple drops of lemon juice and optional pickled chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens