The Perfect Carbonara

Step-by-step: How to make the perfect Carbonara [00:00]

1. Prepare the base [00:07]

In a bowl, place 4 egg yolks. Add a splash of oil to a separate tray and separate the egg yolks that will be used for the final plating.

2. Prepare the cheese mixture [00:11]

Grate both Pecorino Romano and Parmigiano Reggiano cheese. Combine them in a bowl with freshly ground black pepper and a bit of oil.

3. Cook the pasta [00:20]

Boil the 500g of spaghetti in a pot of salted water until al dente.

4. Crisp the meat [00:24]

While the pasta cooks, finely slice the guanciale or bacon and fry it in a pan until it becomes crispy and golden.

5. Create the emulsion [00:32]

Mix the cheese and pepper base with the egg yolks. Place the bowl over a pot of simmering water (bain-marie). Add a ladle of hot pasta water to the mixture and whisk constantly until you achieve a thick, smooth, and creamy sauce.

6. Combine everything [00:43]

Add the cooked spaghetti directly into the pan with the crispy meat. Pour the creamy egg and cheese emulsion over the pasta. Toss everything together thoroughly until the pasta is completely coated.

7. Plating [00:54]

Serve the pasta in a nice swirl on the plate. Top with the crispy bits of meat, a bit more grated cheese, and the reserved egg yolks from the tray for a final touch.