Kang Leo Carbonara

Name: Kang Leo Carbonara
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: linguine 1 serving; guanciale to taste; egg yolks 4; pecorino cheese to taste; olive oil to taste; peperoncino a little; black pepper a little; parsley a little

A traditional Italian carbonara recipe made with a creamy, custard-like sauce using gently poached egg yolks and the rich flavor of guanciale.

20 min Difficulty Normal Noodles & bunsik

Main ingredients

linguine guanciale egg yolks pecorino cheese olive oil peperoncino black pepper parsley

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linguine guanciale egg yolks pecorino cheese olive oil peperoncino black pepper parsley

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Quick recipe

Cooking tips

Guanciale continues to darken due to residual heat after removing from the pan, so it's best to take it out just before reaching your desired color.
Adding hot pasta directly to the egg sauce may cause the eggs to scramble, so always use the residual warmth of the bowl—not direct heat—to mix and preserve a smooth texture.
If you don’t have peperoncino, crush whole black pepper with the bottom of a pot or pan to achieve the rustic, coarse texture characteristic of authentic carbonara.

Recommended for

Those seeking a proper, authentic carbonara made only with eggs—no cream at all.
People looking for an elegant, special-occasion pasta dish to impress.

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Kang Leo Carbonara

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