Moley
Carbonara
Publication date: May 23, 2025
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
by robot: 17 min
1 person
9 ingredients
Nutrition Facts
Calories
639
kcal
Protein
62
g
Carbohydrate
138
g
Carbohydrate - of which sugars
3.81
g
Fat
90
g
Fat - of which saturates
35
g
Fibre
7.08
g
Sodium
3.1
g
How to Cook
-
Heat the pasta water: Bring a large pot of salted water to a boil (use 1 tbsp salt per 2 quarts of water).
-
Sauté the guanciale (or pancetta): While the water heats, warm olive oil or butter in a large skillet over medium heat. Add diced guanciale and cook until crispy.
-
Prepare the egg-cheese mixture: In a bowl, whisk eggs and stir in half of the grated cheese (Pecorino Romano or Parmesan).
-
Cook the pasta: Once the water boils, add the pasta and cook until al dente (firm but not hard).
-
Combine pasta with guanciale: Using tongs, transfer the cooked pasta directly into the skillet with the guanciale, reserving some pasta water. Toss well—the heat from the pasta will help form the sauce.
-
Add the egg mixture: Remove the skillet from heat, then quickly stir in the egg-cheese mixture. The residual heat will thicken the eggs into a creamy sauce. If needed, add a splash of pasta water to loosen it. Season with salt if desired.
-
Serve immediately: Plate the pasta, top with the remaining cheese, freshly ground black pepper, and optional chopped parsley.
Ingredients
Maldon Sea Salt
20
g
Lardons
140
g
Spaghetti (Fresh)
250
g
Beaten Egg Yolk
1
pcs
Beaten Whole Egg
2
pcs
Finest Grated Pecorino
45
g
Finest Grated Parmesan
25
g
Ground Black Pepper
0.8
g
Water
1600
g
Equipments
Medium Pot (Left)
2
Slotted Spatula (KA)
Ladle (KA)
Mesh basket Kitchen Craft
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