Temperature Control
Classic Carbonara by chef_maria · Created Jan 25, 2026
Experiment Notes
Focusing on the sauce technique - letting pan cool more, adding pasta water first.
Ingredients (8 items)
- 400g Spaghetti
- 200g Guanciale (cubed)
- 3 Eggs (whole)
- 3 Egg yolks (extra yolk for richness)
- 120g Pecorino Romano (finely grated)
- 30g Parmigiano Reggiano (for depth)
- 2 tsp Black pepper (freshly ground)
- Salt (for pasta water)
Equipment Needed
Total cleanup difficulty: 15
Instructions
-
Bring a large pot of salted water to boil. Add pasta and cook until al dente.
Skill: (Beginner) -
Cut guanciale into small cubes.
⏱️ 5 min Skill: (Easy) -
Whisk eggs, yolks, both cheeses, and pepper. Add 2 tbsp pasta water to temper. Adding pasta water helps prevent scrambling.
⏱️ 3 min Skill: (Easy) -
Cook guanciale in a cold pan over medium heat until crispy.
⏱️ 8 min Skill: (Intermediate) -
Reserve 1.5 cups pasta water, then drain pasta. More water for safety.
Skill: (Beginner) -
Remove pan from heat and wait 30 seconds for it to cool slightly. This is crucial - pan should be warm, not hot.
Skill: (Intermediate) -
Add 1/4 cup pasta water to the pan first, then add pasta and toss. Water creates a buffer.
⏱️ 1 min Skill: (Intermediate) -
Add egg mixture in a slow stream while tossing constantly. Add more pasta water if needed. Keep the pasta moving the entire time.
⏱️ 2 min Skill: (Advanced) -
Serve immediately with extra cheese and pepper.
⏱️ 1 min Skill: (Beginner)
Ratings & Results
Taste: Much better! Silkier sauce, great flavor.
Texture: Only slightly grainy at the bottom of the bowl.
Would Change: Maybe try a double boiler method for the sauce.
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