restaurant Italian ✦
Raora's Carbonara
A creamy, classic carbonara with guanciale and pecorino. Perfect for cozy stream nights!
egg Contains Eggs water_drop Contains Dairy grain Contains Gluten
schedule Prep 10m
local_fire_department Cook 20m
brush
Diff Easy ✦
kitchen Equipment ✧
- skilletLarge pot
- skilletLarge pan or skillet
- skilletMixing bowl
- skilletTongs
grocery Ingredients ✧
group 2
swap_horiz Substitutions ✧
- Guanciale arrow_forward Pancetta or thick-cut bacon
- Pecorino Romano arrow_forward Parmesan (less salty)
- Spaghetti arrow_forward Rigatoni or bucatini
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!
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!