The Faster BETTER way to make Carbonara (25 Mins!)

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.

Cut the smoked bacon into squares, totaling 650 grams.

Grate 150 grams of Parmigiano Reggiano cheese and 150 grams of Pecorino Romano cheese using a box grater on the feather shred side.

In a mixing bowl, combine the grated cheeses, 3 large eggs, 9 egg yolks, 5-6 grams of cracked black pepper, and 10 grams of cornstarch.

Heat a 6.5-quart Dutch oven over medium heat and add a squiggle of olive oil and the diced bacon.

Add about half a cup of water to the pot and bring to a hard simmer, cooking until the water evaporates and the bacon fat renders out (about 5 minutes).

Fry the bacon in its fat for an additional 5-10 minutes until it turns reddish brown and starts to crisp up.

Remove the bacon and its fat from the pot, pouring off about two-thirds of the fat, leaving about 3 tablespoons in the pot.

Break 2 pounds of spaghetti in half and add it to the pot with 2,500 grams of water.

Scrape down the pot with a wooden spoon to deglaze the brown bits stuck to the bottom, then bring to a boil.

Add 10 grams of salt and the halved spaghetti, using tongs to ensure it is submerged.

Cover the pot and cook on medium-low for 10 minutes, stirring halfway through to prevent sticking.

After 10 minutes, check the pasta for doneness; it should be just past al dente.

Ladle 1.5 to 2 cups of hot cooking liquid into the egg and cheese mixture and whisk to combine.

Pour the egg and cheese mixture over the spaghetti along with the reserved bacon and fat, stirring to combine.

Return the pot to low heat and gently heat the mixture, stirring with tongs for 1-2 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens