The Ultimate Carbonara Recipe (Egg Yolks Only)
Carbonara is one of Rome’s most iconic pasta dishes, built from a small selection of ingredients that each play a very important role.Guanciale, or cured pork cheek, is where the flavour begins. As it cooks, the fat slowly renders and coats the pan, creating a rich base that carries the entire dish. Egg yolks are responsible for the creamy texture, pecorino romano brings a sharp and salty depth, and black pepper adds that final layer of boldness.What makes carbonara truly special, though, is not just the ingredients, but how they are brought together.The egg yolks are mixed with pecorino and a little of the guanciale fat, then loosened with starchy pasta water until it becomes smooth and creamy. Once combined with freshly cooked al dente pasta, it creates a luscious, silky sauce that hugs every strand, rich, velvety, and impossible to stop eating.
Servings 3 people
Equipment
- knife
- Chopping-board
- Large stainless steel pan
- large pot
- wooden spoon
- Small bowl
- fork
- Mug
- Tongs
Ingredients
- 200 g /7.05oz Guanciale skin removed (cured)
- 90 g/3.17oz Pecorino Romano grated
- 300 g/10.58oz Spaghettoni Quadratto
- 4 eggs yolk only
- 1 Tbsp freshly cracked black pepper adjust to taste
Instructions
- Start by preparing the guanciale. If it still has the skin attached, carefully remove it, along with any excess pepper on the outer layer, while keeping as much fat as possible. Slice it into strips, aiming for a balance of fat, meat and fat in each piece for the best texture.
- Place a large pan over low heat and add the guanciale. Let it cook gently for about 6–7 minutes, turning occasionally so it renders evenly. You want the fat to melt slowly while the meat becomes golden and slightly crispy, do not rush this step.
- While the guanciale cooks, prepare the egg mixture. Separate the yolks from the whites, keeping only the yolks, and whisk them lightly with a fork until smooth.
- Once the guanciale is ready, transfer it to a plate and set aside. Keep the rendered fat in the pan, this is where a lot of the flavour comes from.
- Take about half of that fat and add it to the egg mixture. Reserve the rest in the pan. Add the grated Pecorino Romano and half of the cracked black pepper, then mix everything together until thick and creamy.
- Bring a pot of water to a boil, using just enough water for the pasta to cook comfortably. Do not overfill the pot, as you want the water to be nice and starchy.
- Add the spaghetti and cook until al dente, stirring occasionally so it doesn’t stick. This usually takes around 12–13 minutes, depending on the pasta.
- About two minutes before the pasta is ready, scoop out a mug of the cooking water. Add a small amount to the egg mixture and stir well. If it feels too thick, add a little more water until it loosens into a smooth, creamy consistency.
- When the pasta is ready, place the pan with the guanciale fat back on the stove over very low heat, just enough to warm it gently. Then transfer the pasta directly into the pan, letting a little pasta water go in with it. Toss the pasta well so it is fully coated, adding more pasta water if needed.
- Remove the pan from the stove and place it over the warm pot to keep a gentle temperature. Pour in the egg mixture and toss quickly using tongs, making sure the sauce coats the pasta without scrambling. If needed, use a small portion of the pasta to scoop up any remaining mixture from the bowl, then return it to the pan so nothing is wasted.
- Add the remaining black pepper and continue tossing until everything is well combined and glossy.
- Mix in half of the cooked guanciale, keeping the rest for garnish. Finish with extra Pecorino Romano and give it one final toss before plating.