Japan's No. 1 Carbonara That Even Italians Rave About (Classic)
Staple · Noodle · Italian30 min(Prep 10 min + Cook 20 min) · 750 kcal per serving · 2 servings · Hard
An authentic carbonara packed with professional technique, crowned Japan's best at the Italian cooking competition "Gran Concorso di Cucina." By using two different textures of guanciale and deliberately finishing with extra moisture, this dish delivers rich, deep umami while still tasting refreshingly light.
Instructions
- Slice the guanciale for topping very thinly.
- Fry the sliced guanciale until crispy, to a crunchy "croccante" texture.
- Process another portion of guanciale in a food processor (Robot Coupe) until it becomes a paste.
- Sauté the guanciale paste in a frying pan. Don't let it get crispy—stop once it releases juicy fat.
- In a bowl, combine the egg (yolk), Parmigiano Reggiano, and Pecorino Romano, then add a generous amount of pasta cooking water to make a fairly thin, runny mixture.
- Boil the spaghetti until it's slightly softer than al dente, a touch overcooked.
- Combine the boiled pasta, the sautéed guanciale paste (with its fat), the egg mixture from step 5, and the fat from step 2. Heat while reducing the liquid until it reaches your desired consistency.
- Plate the pasta and finish by topping with the crispy guanciale, fresh peppercorns, and black pepper.
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