How The Best Carbonara in NYC is Made | Made to Order | Bon Appétit

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives to guanciale.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano are less expensive and still provide a rich flavor.

Prepare the guanciale by removing the skin and black pepper.

Cut the guanciale into cubes.

Heat a 12-inch cast iron skillet over high heat until hot.

Add the guanciale cubes to the hot skillet and lower the heat to medium.

Cook the guanciale until it becomes dark and crispy, ensuring not to overcook it to avoid bitterness.

In a separate pan, toast a mix of black peppercorns until they start to jump, then grind them to a coarse texture.

In a bowl, combine 2 egg yolks and 1 egg white for two servings, then add a mix of finely grated Pecorino Romano and Pecorino Moliterno cheese.

Add a spoonful of the guanciale fat and some ground black pepper to the egg and cheese mixture.

Add a little bit of reserved pasta water to the sauce mixture to help emulsify it.

Place the bowl with the sauce over hot water to warm it gently without cooking the eggs.

Cook the spaghetton in boiling water until al dente, then drain it.

Add the drained spaghetton to the bowl with the sauce and mix to combine, ensuring the sauce coats the pasta.

Add the crispy guanciale to the pasta, avoiding excess fat, and emulsify the sauce until smooth.

Plate the pasta using a spoon to create a nice presentation.

Top the plated pasta with additional crispy guanciale and a sprinkle of the mixed ground peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens