Raora's Kitchen

Raora's Carbonara
Italian

Raora's Carbonara

A creamy, classic carbonara with guanciale and pecorino. Perfect for cozy stream nights!

Contains Eggs Contains Dairy Contains Gluten

Prep

10 min

Cook

20 min

Diff

Easy

Equipment

  • Large pot
  • Large pan or skillet
  • Mixing bowl
  • Tongs

Ingredients

2

Substitutions

  • Guanciale Pancetta or thick-cut bacon
  • Pecorino Romano Parmesan (less salty)
  • Spaghetti Rigatoni or bucatini

Instructions

1

Crisp the guanciale

Cut up the guanciale and cook it until it's crispy. No cream needed - only love!

2

Make the egg mixture

Mix egg yolks, pecorino, and black pepper in a bowl. Easy, right?

3

Cook the pasta

Cook your spaghetti al dente. Don't break them! Save a little bit of pasta water for later.

4

Combine & serve

Toss the pasta into the pan with guanciale and everything else. If it's too thick, add a little pasta water - it's going to make it more creamy. Buon appetito!

This is Raora’s take on the Roman classic! The key is using proper guanciale (not bacon!) and working quickly when combining the egg mixture so it doesn’t scramble.

Watch the video for better instructions and all the fun!