Kang Leo's Carbonara

Name: Kang Leo's Carbonara
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Linguine, 1 serving; Guanciale, as needed; Egg yolks, 4; Pecorino cheese, as needed; Olive oil, as needed; Pasta water, a little; Peperoncino, a little; Black pepper, a pinch; Parsley, a little

A traditional carbonara recipe that creates a creamy, smooth sauce by gently heating egg yolks in a double boiler and adding the rich flavor of guanciale.

🙋 Recommended for

⭐ Those who want to taste an authentic traditional carbonara made only with eggs, without cream
⭐ Those looking for a pasta dish that creates a luxurious atmosphere for special occasions

20 min Difficulty Normal Noodles & bunsik

Main ingredients 🥩

LinguineGuancialeEgg yolksPecorino cheeseOlive oilPeperoncinoBlack pepperParsley

Tags 🏷️

Carbonara Italian cuisine Pasta dish Traditional pasta Gourmet dish

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Linguine, 1 serving
Guanciale, as needed
Egg yolks, 4
Pecorino cheese, as needed
Olive oil, as needed
Pasta water, a little
Peperoncino, a little
Black pepper, a pinch
Parsley, a little

Recipe 🍳

Add salt to boiling water and cook the linguine for about 10 minutes.
Cut the guanciale into bite-sized pieces and cook in a pan over medium-low heat until golden brown and enough fat has rendered, then set aside.
In a bowl, combine 4 egg yolks and a little pasta water. Place the bowl over warm water and whisk to create a soft foam (sabayon) sauce.
Once the eggs are foamy, gradually drizzle in olive oil while whisking, emulsifying the sauce like a hollandaise.
In the pan with the guanciale fat, add peperoncino, the cooked pasta, and a bit of pasta water. Toss briefly to infuse flavor.
Transfer the warm pasta to the bowl with the egg sauce. Generously add grated Pecorino cheese and toss well so the sauce clings to the pasta.
Plate the pasta, top with the cooked guanciale and parsley. Roughly crush whole black pepper over the top and drizzle with olive oil to finish.

Cook linguine for 10 minutes and set aside.
Crisp the guanciale over medium-low heat, then remove, leaving the fat.
Gently heat egg yolks with pasta water and olive oil to make a smooth sauce.
In the guanciale fat, toss peperoncino and pasta to warm.
Combine the pasta with the egg sauce and Pecorino cheese.
Top with the cooked guanciale, crushed black pepper, parsley, and olive oil to finish.

Cooking tips 💡

Guanciale continues to darken from residual heat after being removed from the pan, so it's best to take it out just before reaching the desired color.
If you add hot pasta directly to the egg sauce, the eggs may cook and clump; turn off the heat completely and use the residual warmth of the sauce bowl to toss gently for a smooth texture.
If you don't have a pepper mill, coarsely crush whole black pepper with the bottom of a pot or pan to maximize the traditional carbonara's characteristic bold flavor.

Shop ingredients on Coupang(Ad)

Linguine Guanciale Egg yolks Pecorino cheese Olive oil Peperoncino Black pepper Parsley

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