Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0103 Italian Members recipe

Spaghetti Carbonara with Crisp Guanciale

Rendered guanciale, sharp pecorino and egg yolks come together off the heat into a sauce that clings to every strand without a drop of cream. The trick is patience and a splash of starchy pasta water, which keeps the eggs silky instead of scrambled. Finish with plenty of coarse black pepper.

4.8 from 781 cooks

Spaghetti in glossy golden egg sauce with guanciale pieces and black pepper in a striped bowl
Photo: Nano Erdozain on Pexels
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Medium
Jump to method

Method 7 steps

Members recipe

The full method is in the members kitchen.

Join to open every step, the complete ingredient list and the test-kitchen tip for this recipe, plus 272 other members recipes.

See plans from $9.99/mo I am a member - sign in

From the Pasta & Noodles kitchen

Around the pass

Nests of freshly cut egg tagliatelle dusted with flour on a pale wooden board
01 Nests of freshly cut egg tagliatelle dusted with flour on a pale wooden board
Rows of fluted fresh ravioli on a floured wooden table beside a brass stamp
02 Rows of fluted fresh ravioli on a floured wooden table beside a brass stamp
Green spinach gnocchi on a paddle board with eggs, flour and a wooden spoon
03 Green spinach gnocchi on a paddle board with eggs, flour and a wooden spoon

Cook next

More from Pasta & Noodles

The whole kitchen