Non-Italian Style Carbonara

Ingredients

• 200 g Spaghetti (dry long‑pasta)
• 100 g Guanciale (pork cheek, skin removed, sliced into lardons)
• 1 Garlic clove (lightly crushed, optional to remove later)
• 2 Large eggs (room temperature)
• 2 Egg yolks (room temperature)
• 50 g Pecorino Romano cheese (freshly grated)
• to taste Freshly ground black pepper (coarsely ground)
• to taste Salt (for pasta water and final seasoning)
• 0.5 cup Reserved pasta water (warm, starchy)

Instructions

1. Prepare Ingredients

   Trim the outer skin from the guanciale, slice into small lardons, crush the garlic clove, whisk together 2 whole eggs and 2 yolks in a bowl, and grate the Pecorino Romano.

   Time: PT5M

2. Boil Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook the spaghetti until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

3. Render Guanciale

   Heat the skillet over medium heat, add the guanciale lardons and the crushed garlic. Cook, stirring occasionally, until the fat renders and the guanciale is crisp, about 5 minutes.

   Time: PT5M

4. Remove Garlic

   Using tongs, discard the garlic clove (or leave it in for extra flavor if you prefer).

   Time: PT1M

5. Reserve Pasta Water

   Before draining, ladle out about ½ cup of the hot pasta water and set aside.

   Time: PT1M

6. Combine Pasta and Guanciale

   Drain the pasta and add it directly to the skillet with the crisp guanciale. Add a splash (≈2 Tbsp) of the reserved pasta water and toss over low heat to coat the strands and begin emulsifying.

   Time: PT2M

7. Create Carbonara Sauce

   Remove the skillet from the heat. Quickly pour the egg‑cheese mixture over the pasta, stirring constantly with tongs or a fork until a silky sauce forms. If the sauce looks too thick, add a little more reserved pasta water, a tablespoon at a time.

   Time: PT3M

8. Finish and Serve

   Season with freshly ground black pepper and, if needed, a pinch of salt. Toss once more, garnish with extra grated Pecorino, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

25 g

Carbohydrates

70 g

Fat

30 g

Fiber

2 g