Carbonara

Name: Carbonara
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Ingredients: 200g Spaghetti; diced (120g) Guanciale or Bacon; 2 whole plus 1 yolk (150g) Eggs; grated fine (60g) Pecorino or Parmesan; a lot (3g) Black Pepper

Recipes · Dinner · Recipe, Typed Supps

Four ingredients, no cream, and the entire difficulty is in not scrambling the eggs.

Allergens and patterns

Contains gluten, eggs, milk.

Ingredients

200g Spaghetti — The starchy cooking water is an ingredient here, so salt it properly and keep a cup back.
diced (120g) Guanciale or Bacon — Rendered slowly from a cold pan so the fat comes out gradually. That fat is a third of the sauce.
2 whole plus 1 yolk (150g) Eggs — The sauce itself. The extra yolk is what makes it glossy rather than thin.
grated fine (60g) Pecorino or Parmesan — Beaten into the raw eggs first, which protects them and thickens the sauce as it warms.
a lot (3g) Black Pepper — Coarsely cracked and toasted in the pan with the pork fat. It is one of only four ingredients — treat it as one.

Nutrition per serving

Calories: 599.5 kcal
Protein: 36.9g
Carbohydrate: 27.2g
of which sugars: 0.6g
Fat: 37.5g
of which saturated: 16.2g
Fibre: 2.6g
Sodium: 1331.6mg

Method

Render the diced pork from a cold pan until crisp, then take it off the heat.
Beat the eggs, cheese and a great deal of pepper together in a bowl.
Cook the pasta, then move it straight into the pan of pork fat off the heat.
Pour the egg mixture in and toss hard, adding pasta water until it turns glossy. If the pan is on the flame at this point, you have made scrambled eggs.