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Raora's Kitchen

Raora's Carbonara
restaurant Italian

Raora's Carbonara

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

schedule Prep 10m
local_fire_department Cook 20m
brush
Diff Easy

grocery Ingredients

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    200g Spaghetti
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    100g Guanciale
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    2 Egg yolks
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    50g Pecorino Romano
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    1 pinch Black pepper

menu_book 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!

Chef’s Notes

This is my 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.