How To MAKE PASTA CARBONARA The RIGHT WAY | Dalstrong CULINARY ACADEMY

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Toast black peppercorns in a dry pan until aromatic.

Cut guanciale into 1 cm cubes.

Render guanciale in the pan without adding extra fat until crispy, reserving the fat.

Boil water in a pot and add a little salt for the pasta.

Cook spaghetti in boiling water until al dente, reserving some pasta water before draining.

In a bowl, combine rendered guanciale fat with grated pecorino cheese to form a paste.

Separate egg yolks from egg whites, using yolks only.

Mix the egg yolks with the cheese paste, adding reserved pasta water gradually to create a creamy sauce.

Toss the cooked spaghetti with the guanciale and the creamy sauce until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens