In breve
The dish in short
- Guanciale, egg yolks, Pecorino Romano PDO and black pepper, with no cream and no garlic.
- The guanciale browns in its own fat, crisp outside and soft inside, and goes back in at the very end.
- The egg cream goes in off the heat and is stirred fast, so it turns creamy instead of scrambling.
- For a safe sauce the yolks are first cooked to 71 °C over a bain-marie, or pasteurised yolks are used.
Il video, Roma, Lazio
Spaghetti alla carbonara
The video: Roman carbonara
Guanciale, egg yolks, Pecorino Romano and black pepper: the Roman carbonara as it is made today, and on this page the yolks are first cooked over a bain-marie so the sauce is safe to eat. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 31 min
- Cooking
- 24 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 11 steps, as in the recipe.
Altri video
