Recipe Index

Ingredients

• 1/2 tbsp whole black peppercorns
• 1 whole egg
• 3 egg yolks
• 2.5 oz pecorino romano, finely grated
• 1.5 oz parmigiano reggiano, finely grated
• 6 oz guanciale, rind removed, cut into 1" strips
• 8 oz spaghetti

Method

1. Toast the whole peppercorns in a cold sauté pan over medium-high heat for 1 to 2 minutes, until fragrant, then grind them coarsely in a mortar and pestle or spice grinder and put them in a large mixing bowl.
2. Crack the whole egg into the bowl with the pepper, add the 3 egg yolks and both grated cheeses, and mix everything into a paste.
3. Put the guanciale in a cold sauté pan and cook it over medium-high heat for 4 to 6 minutes, until most of its fat has rendered and the outside is crisp while the inside stays soft and slightly chewy, then take the pan off the heat.
4. Cook the spaghetti in a pot of salted boiling water until al dente, turn off the heat, and transfer the pasta straight into the mixing bowl with the egg paste, adding the cooked guanciale with it.
5. Set the bowl over the steaming pasta water and stir vigorously until the sauce emulsifies into a creamy coating on the spaghetti, then serve the carbonara at once in bowls.

Prep: 5 min · Cook: 10 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data