Скачать или смотреть The Secret to Perfect Carbonara Every Time

People go crazy for carbonara. It’s not an everyday kind of dish, but when the craving hits… nothing else will do. Here is how to make it perfectly every time with a creamy sauce in under 15 minutes. It's so good and so easy, you'll make it all the time, but please consult your cardiologist before eating this on a daily basis.

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Recipe for 2 People*
*(When scaling the recipe for 2-6 people, I would NOT scale the whole egg)

Ingredients: (Start here... but always measure with your tongue, your stomach, and your heart.)
180g Bucatini (6oz)
20g Grated Grana Padano (2.5 Tbsp) - Sub: Parmesan
40g Grated Pecorino Romano (5 Tbsp)
8-12 Whole Peppercorns (1g or 1/4 tsp)
100g Guanciale (3.5 oz)
2 Yolks
1 Whole Egg*

Steps:
For MAXIMUM EFFICIENCY for this dish, I’ve included some of the PREP steps that can be done during cooking. If it’s your first time making this dish or you like taking your time, you can do all of the steps labelled PREP before cooking.

Start heating a pot of lightly salted water. The sauce is already pretty salty.
PREP your guanciale by removing the outer layer and slicing into small 1cm blocks.
Fry the guanciale on LOW, allowing the fat to render and the fat to turn translucent.
Once there is a bit of grease in the pan, add your whole peppercorns and toast for 1 minute.
Remove the peppercorns and continue frying the guanciale until golden brown. Then remove from the heat and set aside.
By now, your pasta water has probably reached a boil, add your pasta and cook until 1 minute shy of al dente.
PREP your sauce in a large heatproof bowl by separating your egg yolks, grating your cheese, and grinding the pepper.
After the pasta has cooked for about 5 minutes, add a spoonful of the starchy pasta water to your sauce bowl. Make sure to stir while slowly adding the water OR use a serving dish to cool the pasta water before adding it.
OPTIONAL: Add some or all of the guanciale grease to your sauce bowl. I like adding it all, but I LOVE the taste of guanciale. It’s a strong flavor, so taste to make sure you like it first.
When the pasta is done, add it to your sauce bowl and mix everything vigorously over the steamy pasta pot. Continue mixing until the sauce thickens up, then add some pasta water to thin the sauce to your liking. OPTIONAL: Pour the pasta water onto a serving dish before adding it to the bowl.
Mix in some of the guanciale. Then plate the pasta with a garnish of more guanciale, more pecorino, and more black pepper.
Take a pic, tag me, and let me know what you think!

Intro 00:00
5 Ingredients 00:43
Pasta 01:04
Guanciale 02:04
Cheese 04:05
Eggs 06:22
Pepper 06:44
Recipe 06:59
2 Final Tips 10:56