Ingredients
- 350 g spaghetti
- 1200 g water
- 150 g guanciale or pancetta
- 4 egg yolks
- 1 whole egg
- 80 g grated pecorino cheese
- 30 g olive oil
- Salt to taste
- Freshly ground black pepper
Step-by-step
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- Put the water and salt in the mixing bowl and set 10 min/Varoma/speed 1.
- Add the spaghetti through the lid hole broken in half and set 9 min/100C/reverse/spoon speed.
- Drain the pasta reserving a ladle of the cooking water and set it aside covered.
- Without washing the mixing bowl, put the guanciale in strips and the oil and saute 6 min/Varoma/reverse/spoon speed until crispy.
- In a bowl beat the yolks, the whole egg, the pecorino and plenty of pepper.
- Pour the hot pasta over the guanciale in the mixing bowl and mix 20 sec/reverse/spoon speed.
- Add the egg cream and a little of the reserved cooking water and mix 20 sec/reverse/spoon speed with the bowl now off the heat.
- The sauce should stay creamy from the residual heat, never set like an omelette.
- Serve right away with more pecorino and pepper on top.
Tips
- Authentic carbonara does NOT contain cream, only egg and cheese.
- Residual heat sets the sauce, do not cook it over the heat to avoid lumps.
- The cooking water helps emulsify and add creaminess.
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