Seungwoo Dad's Authentic Carbonara

Cooking tips 💡

• Since guanciale and cheeses are quite salty, use less salt in the pasta water and check seasoning at the end.
• Unlike bacon or pork belly, guanciale should be sliced thickly and slowly rendered over low heat to achieve a crisp yet rich texture.
• Pecorino romano has a strong flavor and saltiness, so mixing it with grana padano in a 2:3 ratio ensures better balance.
• To prevent the egg yolks from curdling, never apply direct heat—instead, use the bain-marie method to control the consistency.

Recommended for 🙋

• ⭐Those who want to try carbonara made without cream, using guanciale and egg yolks only.
• ⭐Fans of pasta with bold flavors from two types of cheese and aromatic pepper.