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COOKING MODE
Chef Suzuki's Authentic Carbonara (No Cream, Roman Style)
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Bring a pot of water to a boil, add salt, and start cooking the spaghetti (1.9mm).
Spaghetti (1.9mm) 1 serving
Salt (for the pasta water) as needed
0:44
~9 min
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Ingredients
1
Bring a pot of water to a boil, add salt, and start cooking the spaghetti (1.9mm).
Spaghetti (1.9mm) 1 serving
Salt (for the pasta water) as needed
0:44
~9 min
2
Put the guanciale in a frying pan over heat and slowly render out the fat. It is ready when the fat turns clear.
1:38
~3 min
3
Add the pancetta and continue rendering the fat while building meatiness.
1:54
~2 min
4
Adjusting the heat as you go, cook the guanciale and pancetta until crisp.
2:14
~3 min
5
Add black pepper to the fat and let it bloom to infuse the aroma.
2:56
~1 min
6
Transfer the cooked pasta to the frying pan and adjust the temperature while coating it in the fat. This fat becomes the base of the sauce.
4:02
~2 min
7
Add 2 eggs combined with Pecorino Romano and Parmigiano, and mix quickly to emulsify.
4:28
~2 min
8
Finish by tossing until creamy, so the sauce clings entirely to the noodles with none left on the plate.
5:09
~1 min
9
It will be lukewarm as is, so reheat it just barely until steam gently rises.
5:18
~1 min
10
Plate it, top with the crisply cooked pancetta at the end, and finish with a sprinkle of black pepper.
5:50
~1 min
1
Step 1
Bring a pot of water to a boil, add salt, and start cooking the spaghetti (1.9mm).
Spaghetti (1.9mm)
1 serving
Salt (for the pasta water)
as needed
2
Step 2
Put the guanciale in a frying pan over heat and slowly render out the fat. It is ready when the fat turns clear.
Guanciale
to taste
3
Step 3
Add the pancetta and continue rendering the fat while building meatiness.
Pancetta
to taste
4
Step 4
Adjusting the heat as you go, cook the guanciale and pancetta until crisp.
Guanciale
to taste
Pancetta
to taste
5
Step 5
Add black pepper to the fat and let it bloom to infuse the aroma.
Black pepper
to taste
6
Step 6
Transfer the cooked pasta to the frying pan and adjust the temperature while coating it in the fat. This fat becomes the base of the sauce.
Spaghetti (1.9mm)
1 serving
7
Step 7
Add 2 eggs combined with Pecorino Romano and Parmigiano, and mix quickly to emulsify.
Eggs
2 pieces
Pecorino Romano
to taste
Parmigiano-Reggiano
to taste
8
Step 8
Finish by tossing until creamy, so the sauce clings entirely to the noodles with none left on the plate.
Spaghetti (1.9mm)
1 serving
Eggs
2 pieces
Pecorino Romano
to taste
Parmigiano-Reggiano
to taste
10
Step 10
Plate it, top with the crisply cooked pancetta at the end, and finish with a sprinkle of black pepper.
Pancetta
to taste
Black pepper
to taste
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