RomanItalian
Carbonara
by Chef Max Mariola · 1.1M subscribers on YouTube
Traditional carbonara recipe by Chef Max Mariola: spaghetti with guanciale, eggs, pecorino, and black pepper. The chef emphasizes using high-quality ingredients and a careful technique to achieve a creamy, non-scrambled sauce.
- Servings
- 2
- Difficulty
- medium
Ingredients
8 items- 250 gSpaghettiUse high-quality spaghetti, but other shapes like rigatoni are fine.
- Guanciale2 slices (about 100-150g), cut into strips. Alternatively, high-quality unsmoked pancetta tesa.
- 2 pcsWhole EggsFor 2 servings. The chef uses a ratio of 1 whole egg + 1 yolk per person (adjust accordingly).
- 2 pcsEgg YolksAdditional egg yolks for richness.
- 80 gPecorino RomanoFinely grated; use a generous amount.
- Parmigiano Reggiano(optional) — Optional, to balance saltiness. A small amount is added.
- Black PepperTo taste. Use a lot, freshly ground.
- White Wine(optional) — Optional, for deglazing the pan after removing guanciale.
Method
- Cut the guanciale into small strips and place in a cold pan. Cook over medium-low heat until the fat renders and the meat becomes crispy but not overly hard. Remove the guanciale from the pan and set aside, leaving the rendered fat in the pan.
- While the guanciale cooks, prepare the egg cream. For 2 servings: use 1 whole egg and 1 yolk (for 3 servings: 2 whole eggs and 1 yolk). Add a generous amount of grated Pecorino Romano and a little Parmesan (optional). Add plenty of freshly ground black pepper. Mix well.
- Cook the spaghetti in boiling salted water until al dente.
- Once the guanciale is crispy, remove it. Deglaze the pan with a splash of white wine and let the alcohol evaporate.
- Drain the pasta al dente and transfer it directly into the pan with the guanciale fat. Toss to coat, adding a little pasta cooking water if needed to keep it moist.
- Turn off the heat (or lower it to minimum) and quickly pour in the egg cream, stirring vigorously to create a creamy emulsion without scrambling the eggs. If the sauce is too thick, add a little pasta water.
- Add the crispy guanciale back into the pasta, along with more grated cheese and black pepper. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
