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Japan's No. 1 Carbonara That Even Italians Rave About (Classic)
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Slice the guanciale for topping very thinly.
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Guanciale (thinly sliced)
to taste
2:26
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Ingredients
1
Slice the guanciale for topping very thinly.
Guanciale (thinly sliced) to taste
2:26
2
Fry the sliced guanciale until crispy, to a crunchy "croccante" texture.
2:28
3
Process another portion of guanciale in a food processor (Robot Coupe) until it becomes a paste.
2:54
4
Sauté the guanciale paste in a frying pan. Don't let it get crispy—stop once it releases juicy fat.
3:29
5
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.
4:08
6
Boil the spaghetti until it's slightly softer than al dente, a touch overcooked.
6:48
7
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.
7:07
8
Plate the pasta and finish by topping with the crispy guanciale, fresh peppercorns, and black pepper.
8:18
1
Step 1
Slice the guanciale for topping very thinly.
Guanciale (thinly sliced)
to taste
2
Step 2
Fry the sliced guanciale until crispy, to a crunchy "croccante" texture.
Guanciale (thinly sliced)
to taste
3
Step 3
Process another portion of guanciale in a food processor (Robot Coupe) until it becomes a paste.
Guanciale (for paste)
to taste
4
Step 4
Sauté the guanciale paste in a frying pan. Don't let it get crispy—stop once it releases juicy fat.
Guanciale (for paste)
to taste
5
Step 5
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.
Egg (yolk)
as needed
Parmigiano Reggiano
to taste
Pecorino Romano
to taste
6
Step 6
Boil the spaghetti until it's slightly softer than al dente, a touch overcooked.
Spaghetti
to taste
7
Step 7
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.
Guanciale (for paste)
to taste
Spaghetti
to taste
Egg (yolk)
as needed
Parmigiano Reggiano
to taste
Pecorino Romano
to taste
8
Step 8
Plate the pasta and finish by topping with the crispy guanciale, fresh peppercorns, and black pepper.
Guanciale (thinly sliced)
to taste
Fresh peppercorns
a pinch
Black pepper
to taste
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