Kang Leo Carbonara
A traditional Italian carbonara recipe made with a creamy, custard-like sauce using gently poached egg yolks and the rich flavor of guanciale.
Ingredients needed 1 servings
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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