First Attempt
Classic Carbonara by chef_maria · Created Jan 25, 2026
Experiment Notes
Following the traditional recipe. Need to work on the sauce texture.
Ingredients (7 items)
- 400g Spaghetti
- 200g Guanciale (cubed)
- 4 Eggs (whole)
- 2 Egg yolks
- 100g Pecorino Romano (finely grated)
- 2 tsp Black pepper (freshly ground)
- Salt (for pasta water)
Equipment Needed
Total cleanup difficulty: 14
Instructions
-
Bring a large pot of salted water to boil. Add pasta and cook until al dente.
Skill: (Beginner) -
While pasta cooks, cut guanciale into small cubes.
⏱️ 5 min Skill: (Easy) -
In a bowl, whisk together eggs, yolks, pecorino, and pepper. The mixture should be thick and creamy.
⏱️ 3 min Skill: (Easy) -
Cook guanciale in a cold pan over medium heat until fat renders and meat is crispy. Starting in a cold pan helps render the fat slowly.
⏱️ 8 min Skill: (Intermediate) -
Reserve 1 cup pasta water, then drain pasta.
Skill: (Beginner) -
Remove pan from heat. Add pasta to guanciale and toss. The pan must be OFF the heat.
⏱️ 1 min Skill: (Intermediate) -
Slowly add egg mixture while tossing vigorously. Add pasta water as needed. This is the tricky part - too hot and eggs scramble.
⏱️ 2 min Skill: (Advanced) -
Serve immediately with extra pecorino and pepper.
⏱️ 1 min Skill: (Beginner)
Ratings & Results
Taste: Flavor was good but sauce was slightly grainy.
Texture: Eggs scrambled a bit. Need to control temperature better.
Would Change: Let the pan cool more before adding egg mixture.
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