Traditional Carbonara – Creamy Pasta Without Scrambled Eggs

• guanciale↗340g g
• eggs↗2

  plus 5‑6 yolks (save extra whites in freezer for another recipe)

• Pecorino Romano↗150g g

  grated, plus extra for serving

• mezzi rigatoni or spaghetti↗400g g

Step-by-step instructions

1. 1

   Remove the skin from the guanciale and discard it. Slice the guanciale into strips about ½ cm wide, then cut them into wide ribbons. Fry the guanciale in a dry pan over low heat for 10–15 minutes, gradually rendering the fat—when it becomes crisp and golden, remove it with a slotted spoon and pat dry on a paper towel. Pour off most of the fat, leaving a little in the pan—do not wash it.

2. 2

   For the sauce (sabayon), whisk the eggs, yolks and grated Pecorino Romano in a large heat‑proof bowl, adding a pinch of black pepper and a little of the rendered guanciale fat. Place the bowl over a pot of simmering water, ensuring the bowl’s bottom does not touch the water, and cook for 2–3 minutes, whisking constantly until the mixture thickens (at 64 °C). Do not let the water boil, or the eggs will curdle.

3. 3

   Cook the pasta in a large pot of salted boiling water, following the package instructions and stirring occasionally, until al dente. Drain, reserving a cup of the cooking water.

4. 4

   Transfer the cooked pasta to the pan used for frying the guanciale and toss it with the remaining fat over low heat. Remove the pan from the heat, add the sabayon, then pour in a little of the reserved pasta water to thin the sauce and give it a creamy consistency. Stir until the pasta is evenly coated.

5. 5

   Add the crisp guanciale and a generous amount of freshly ground black pepper. Serve on large plates, sprinkled with extra grated Pecorino Romano.