"Authentic Roman Carbonara: A Chef's Secret Recipe"

Carbonara Recipe

Step 1: Prepare the Guanciale

• Clean the Guanciale by removing the black pepper and skin. [00:44]

Step 2: Cut the Guanciale

• Cut the Guanciale into small cubes. [01:56]

Step 3: Cook the Guanciale

• Heat a pan on high, then lower the heat and add the Guanciale to fry in its own fat. [03:17]

Step 4: Prepare the Egg Sauce

• Use only the yolks of the eggs, one per person or three if the eggs are small. [05:23]

Step 5: Mix the Cheeses

• Combine Pecorino and Grana Padano (Parmesan) to balance the flavors. [07:38]

Step 6: Combine Ingredients

• Mix half of the Guanciale fat into the egg sauce and save the rest. [10:08]

Step 7: Cook the Pasta

• Boil salted water and cook the Spaghetti for 12 minutes. [11:48]

Step 8: Check Pasta

• Ensure the pasta is cooked properly, not "al dente" but soft. [12:30]

Step 9: Use Bagno Maria

• Cook the pasta in a "Bagno Maria" to gently cook the eggs at 65 degrees Celsius. [15:01]

Step 10: Final Mixing

• Add the hot Guanciale to the creamy egg and cheese mixture. [16:25]

Step 11: Plate the Carbonara

• Serve the Carbonara with Guanciale on top, finishing with Pecorino cheese and black pepper. [19:44]

Step 12: Enjoy!

• Your Carbonara is ready to be enjoyed! [20:17]