Hello there friends, Today is all about a Traditional Spaghetti Carbonara. Made the way my Mom makes it, if I made it with a real Cream Sauce the Italian recipe police will be after me :). So I’m not going to do that! I am going to show you how to make it the traditional way. This is a foolproof Carbonara recipe that can be done super quickly and you probably have all the ingredients laying around right now!
Table of Contents
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Spaghetti Carbonara
Recipe Video
Recipe Ingredients
- 4 whole Eggs
- 2 oz. Pecorino Cheese
- 3 oz. Parmesan Cheese
- Freshly ground Black Pepper
- 4 oz. Guanciale (Skin removed) or Pancetta or Bacon, if you cannot find the other two
- 10 oz. Spaghettoni or Thick Spaghetti
Recipe Instructions
- In a Glass bowl, mix the eggs with Parmesan, Pecorino cheese and Pepper.
- In a low heat frying pan, heat the Guanciale to render the fat and caramelize the lean meat. Removing a couple tablespoons of the fat and set aside.
- Cook the pasta for 10 to 13 minutes (following the manufacturer directions) in salted water.
REDUCE THE HEAT TO THE FRY PAN TO A MEDIUM TO LOW HEAT!!!
- Transfer the pasta from the boiling water to the fry pan. Mix and toss in the egg mixture. Be sure to vigorously mix to avoid scrambling the eggs. (This is when the French add about 4 ounces of heavy whipping cream) Stir in a few oz. of pasta cooking water.
- Divide in serving plate and a little fat save from sautéing the Guanciale and shaved more cheese and freshly ground black pepper.
Notes
For the Laser Thermometer: click here
For the Non-Stick Fry Pan: click here
For the Stainless Steel Stock Pot: click here
for the Pepper Mills: click here
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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