RomanItalian
Carbonara
by Gambero Rosso · 452K subscribers on YouTube
The definitive Roman Carbonara recipe as prepared by Rudy Ruggeri. A classic combination of guanciale, pecorino romano, eggs, and black pepper, with a creamy but not runny texture, where the egg is just set.
- Servings
- 2
- Difficulty
- medium
Ingredients
5 items- 2 pcsGuancialethick slices, preferably from the cheek
- 2 pcsWhole Eggwhole eggs, one per serving but two for two servings
- Pecorino Romanograted, generous amount
- Black Pepperfreshly ground, generous amount
- Spaghetticooked al dente
Method
- Cut the guanciale into thick slices and place in a cold pan. Render the fat over medium heat until the fat is transparent and the meat is slightly crispy.
- Grate a generous amount of Pecorino Romano cheese into a bowl.
- In a separate bowl, crack two whole eggs and beat them with a fork.
- Add a generous amount of freshly ground black pepper to the eggs and mix.
- Add the grated Pecorino to the egg mixture and stir until combined.
- Cook the spaghetti in boiling salted water until al dente.
- When the guanciale is ready, do not remove it from the pan; keep it on low heat.
- Drain the pasta and transfer it directly to the pan with the guanciale. Remove from heat.
- Pour the egg and cheese mixture over the hot pasta and toss vigorously to create a creamy emulsion. The sauce should be thick and coat the pasta, not runny.
- Plate the carbonara immediately and finish with an extra grind of black pepper.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
