Raymon Kim's Authentic Carbonara

Cooking tips 💡

• The pork fat rendered from guanciale acts as an excellent emulsifier and is key to the sauce’s flavor—never discard it; always incorporate it into the sauce.
• Adding the egg mixture while the pan is still on heat will cause the eggs to scramble and curdle—always turn off the heat and use residual heat or transfer to another bowl to mix.
• Guanciale and pecorino cheese are naturally salty, so no additional salt is needed in the sauce—this is the traditional way.

Recommended for 🙋

• ⭐Those who want to experience the original Roman-style cooking method instead of Korean-style carbonara with cream.
• ⭐People looking to enjoy deep, hearty flavors of cheese and pepper with minimal ingredients.
• ⭐Those seeking a sophisticated homemade pasta dish that pairs perfectly with wine for an elegant dinner party.