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Creamy Fool-Proof Carbonara
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Creamy Fool-Proof Carbonara

30 minServes 2Nutri-Score D€€
from @cj.eats21 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pecorino (finely grated)Dairy70 g
  • parmesan (finely grated)Dairy45 g
  • egg (whole)Dairy1 piece
  • egg yolkDairy3 pieces
  • black peppercorns (toasted and ground)Spices3 g
  • guanciale (cut into 1-inch cubes)Meat150 g
  • spaghettiGrains200 g
  • salt (for the pasta water)Spices10 g

per serving

Nutrition

929kcal

Carbs
75 g
Proteins
39 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Grater
  • Mixing bowl
  • Frying pan
  • Stockpot
  • Stovetop

step by step

Method

  1. Grate the cheeses

    • Finely grate the pecorino and parmesan, using a higher ratio of pecorino.
    Step 1

  2. Make the egg and cheese paste

    • In a large bowl, crack the whole egg and the egg yolks.
    • Add the grated cheeses.
    • Toast the black peppercorns until fragrant, grind them and add to the bowl.
    • Mix everything into a smooth paste.
    Step 2

  3. Crisp the guanciale

    • Slice the guanciale into 1-inch cubes.
    • Fry over high heat until the exterior is crispy and the inside is soft.
    Step 3

  4. Enrich the paste

    • Mix a spoonful of the rendered guanciale fat into the egg and cheese paste.
    Step 4

  5. Cook the spaghetti

    • Bring salted water to a boil and cook the spaghetti until al dente.
    Step 5

  6. Emulsify off the heat

    • Add the drained spaghetti directly to the paste, off the heat.
    • Mix over the steaming pasta water until creamy, loosening with pasta water if needed.
    Step 6

  7. Serve

    • Spoon the crispy guanciale over the pasta and enjoy.
    Step 7
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