Modu Recipes

Fabri's Authentic Carbonara

A traditional Italian carbonara made without cream, emulsified with egg yolks, pecorino cheese, and the distinctive flavor of guanciale.

🙋 Recommended for

  • ⭐ Those who want to experience the real, cream-free taste of authentic Italian carbonara.
  • ⭐ Those who want to create a high-quality pasta at home with the detailed tips of a Michelin chef.
  • ⭐ Those who want to bring out the deep, natural flavors of minimal traditional ingredients.

Ingredients needed 🛒1 servings

  • spaghetti 100g
  • guanciale 60g
  • pecorino cheese 30g
  • egg yolks 2
  • whole black pepper to taste
  • salt to taste

Recipe 🍳

  1. Trim the outer rind from the guanciale and slice it into thick pieces.
  2. Grate the pecorino cheese finely using a cheese grater to create a soft, powdery texture.
  3. Instead of using ground pepper, coarsely crush whole black peppercorns using a mortar and pestle so that they retain a crunchy bite.
  4. In a bowl, combine the grated pecorino, egg yolks, and crushed black pepper, mixing well to form a thick sauce base.
  5. Bring 1L of water to a boil, add 7g of salt, and cook the spaghetti. Considering that the pasta will finish cooking in the pan with the sauce, boil it for 6 minutes, which is 2 minutes less than the package instructions.
  6. In a heated pan without any added oil or butter, add the sliced guanciale and render it slowly over low heat.
  7. Cook until the guanciale has released plenty of fat and the meat is golden and crispy, then turn off the heat.
  8. Transfer the cooked spaghetti directly into the pan with the guanciale fat, add a little pasta water, and toss the pan so that the fat and water emulsify, turning white and creamy.
  9. Let the pan cool slightly, then pour in the prepared egg and cheese mixture. Gradually add more pasta water as needed, stirring quickly to prevent the egg from scrambling.
  10. Once the sauce is creamy and smooth, coating the pasta evenly, plate it and top with the remaining crispy guanciale and a sprinkle of crushed black pepper.
  1. Slice the guanciale, grate the cheese, then mix with egg yolks and pepper to make the cream sauce.
  2. While the pasta cooks, render the guanciale in a dry pan over low heat to release its fat.
  3. Toss the cooked pasta in the rendered fat, then turn off the heat and quickly emulsify by adding the sauce and pasta water.

Cooking tips 💡

  • Without cream, the emulsion of egg yolks, cheese, pasta water, and guanciale fat creates the uniquely smooth consistency of authentic carbonara.
  • If the pan is too hot when adding the egg mixture, the eggs will scramble and clump. To avoid this, turn off the heat or let the pan cool slightly before mixing in the sauce.
  • Since guanciale and pecorino are naturally quite salty, it's best to omit additional salt and adjust seasoning only with pasta water if needed.
  • Using coarsely crushed whole peppercorns instead of regular ground pepper gives the dish its characteristic sharp aroma and pleasant crunch, true to the traditional method.

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