Spaghetti Carbonara
About this recipe
Spaghetti Carbonara is a classic Italian dish that combines simple ingredients for a rich and creamy pasta experience. In this video, Chef Simone Caponnetto from Locale Firenze shares his take on this beloved recipe, emphasizing the importance of quality ingredients and technique.
Using guanciale, Pecorino Romano, and egg yolks, this version of Carbonara highlights the balance of flavors and textures, making it a satisfying meal that’s quick to prepare.
Ingredient notes
- 100g spaghetti is a typical serving size for one person.
- 100g guanciale is the recommended amount for one serving.
- 70g of Pecorino Romano cheese makes up 70% of the total cheese used, while 30g of Parmesan cheese accounts for the remaining 30%.
- Use freshly ground black pepper to taste, and adjust salt based on the saltiness of the cheese.
Tips from Aden Films’s video
- Start cooking the guanciale on low heat to render the fat without adding any extra oil.
- When mixing the egg yolks with the cheese, add some reserved guanciale fat to loosen the mixture for a smoother sauce.
- Make sure to remove the pan from heat before adding the egg mixture to avoid scrambling the eggs; the residual heat will cook the eggs gently.
- If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Good to know
- How many servings does this recipe make?
- This recipe makes one serving.
- What type of pasta should I use for Carbonara?
- The recipe uses spaghetti, but you can choose your preferred pasta.
- How long does it take to cook the spaghetti?
- The spaghetti should be cooked for about 14 minutes.
- What should I do if the sauce is too thick?
- Add reserved pasta water a little at a time until the desired consistency is reached.
No life story here — the video and the recipe are the whole point. All credit to Aden Films: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients: spaghetti, guanciale, Pecorino Romano, Parmesan, and egg yolks.
- 2
Slice the guanciale into strips and place it in a non-stick pan without additional fat.
- 3
Start cooking the guanciale on low heat to render the fat.
- 4
In a pot, bring water to a boil and add salt to taste before adding the spaghetti.
- 5
Cook the spaghetti according to package instructions (about 14 minutes).
- 6
Grate the Pecorino Romano and Parmesan cheese into a bowl.
- 7
Once the guanciale is crispy, strain the fat into a separate bowl, keeping it for later use.
- 8
Separate the egg yolks from the egg whites, using only the yolks in a bowl.
- 9
Whisk the egg yolks with the grated cheeses until combined, then add some of the reserved guanciale fat to loosen the mixture.
- 10
Check the spaghetti; when al dente, reserve some pasta water and drain the rest.
- 11
Add the drained spaghetti to the pan with the guanciale, mixing well.
- 12
Remove the pan from heat and quickly add the egg and cheese mixture, stirring vigorously to create a creamy sauce.
- 13
If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 14
Serve immediately, garnishing with crispy guanciale and freshly ground black pepper.
Heads up — we had to guess a little:
- The amount of spaghetti is a typical serving size for one person.
- The amount of guanciale is a common portion for a single serving of carbonara.
- The cheese proportions are based on the chef's recommendation of 70% Pecorino and 30% Parmesan.
- The number of egg yolks is inferred based on traditional recipes for one serving.
Credit where it’s due: this recipe was transcribed from Aden Films’s original video on YouTube. Follow them there — it’s their dish.
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