Modern Spaghetti Carbonara

Published on January 17, 2021 in Italian By Vincenzo Prosperi

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How to Make Modern Spaghetti Carbonara

Modern spaghetti carbonara is a twist on the classic and while it is a little different from the original, the most important rule remains, IT IS MADE WITH EGGS AND ABSOLUTELY NO CREAM!

This favourite pasta dish of mine combines egg yolk with crispy guanciale, salty pecorino cheese and pepper to create a super creamy version of the classic recipe.

Is it better than the original? I’ll let you be the judge this time.

Watch How to Make the MODERN SPAGHETTI CARBONARA video recipe:

How to Make MODERN SPAGHETTI CARBONARA Like a Chef

Vincenzo’s Top Tips To Make Modern Spaghetti Carbonara

Al dente as always

Cook the pasta according to the packet instructions but best way is to keep it al dente as always!

Let is simmer and crisp up!

Make sure that the guanciale simmer and crisp up on the outside while staying softer in the middle.

Mix! Mix! Mix!

Mix altogether the ingredients of your modern spaghetti carbonara once again before you serve.

Modern Spaghetti Carbonara

Vincenzo's Plate

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Equipment

large pot for cooking pasta
Chopping-board
Large fry pan
2 Small mixing bowls
Spatula
fork

Ingredients

3 L Water
½ tbsp Rock salt
300 grams Spaghetti 10oz. or Spaghettoni/Rigatoni/Mezze Maniche
210 grams Guanciale 5.3 oz. Cut into small strips
6 tbsp Pecorino cheese
3 Egg yolks
Pepper

Instructions

Modern Spaghetti carbonara has a couple of small twists, but the first step remains, boil the water for your pasta in a large pot.
Once it boils, add ½ tablespoon rock salt.
Cook pasta according to the packet instructions but allow one minute less cooking time – this will keep it al dente and allow you to cook it more in the pan.
Slice the guanciale into small strips so that there is fat at the top and bottom with the meat in the middle.
Put the large fry pan on the stove at a low to medium heat. For the modern spaghetti carbonara recipe to be just right, add guanciale into the pan and cook very slowly and it will create its own delicious oil.
Let the guanciale simmer and crisp up on the outside while staying softer in the middle.
Get 2 small mixing bowls and separate the yolk from the egg white. Leave the bowl with the egg white to the side and add 6 tablespoons of pecorino cheese, my favourite ingredient for the modern spaghetti carbonara.
Mix the egg yolk and pecorino cheese really well using a spatula until you get a thick paste.
Once the pasta is ready, collect a mug/cup full of pasta water – at this point it is full of starch!
Strain the pasta and put it in the pan with the guanciale on a low heat and quickly add half of the cup full of pasta water and keep stirring it through well using tongs. The water will start to evaporate.
Once there is little to no water left, add another small amount of pasta water and turn the heat off.
Add the pecorino/egg cream and mix it through really well until you get a creamy consistency.
Add a very generous amount of freshly ground pepper and mix the modern spaghetti carbonara once again before you serve.
E ora si mangia, Vincenzo’s Plate….Enjoy!