Carbonara
- Yield
- 2 portions; approximately 500 g finished pasta
October 2, 2026 · Version 1 · Main Course
Roman-style spaghetti emulsified with guanciale, egg, Pecorino Romano, and black pepper
Preparation
Scaling basis: Dried Pasta · 200 g
PHASE A — MIX EGGS AND CHEESE
Ingredient Uses
-
- Quantity
- 72 g
- Scaling
- 36.00%
-
- Quantity
- 50 g
- Scaling
- 25.00%
-
- Quantity
- 80 g
- Scaling
- 40.00%
- Black pepper, coarsely ground
Use half the total pepper in the egg mixture.
- Quantity
- 1.5 g
- Scaling
- 0.75%
Method
- Combine yolks, whole egg, Pecorino, and half the black pepper to form a thick paste.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| egg-cheese-mixture | Egg cheese mixture | Prepared intermediate for a later Phase. Use all. |
PHASE B — RENDER GUANCIALE
Ingredient Uses
-
- Quantity
- 100 g
- Scaling
- 50.00%
Method
- Place guanciale in a cold pan. Cook over medium-low heat for 8 min–10 min until the fat renders and the meat is crisp at the edges.
- Remove the pan from heat, keeping the guanciale and rendered fat together.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Fat rendering | Cold pan; medium-low heat; crisp edges | Render guanciale fat. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| rendered-guanciale | Rendered guanciale | Prepared intermediate for a later Phase. Use all guanciale and its rendered fat. |
PHASE C — COOK PASTA AND RESERVE WATER
Ingredient Uses
-
- Quantity
- 200 g
- Scaling
- 100.00%
-
- Quantity
- 8 g
- Scaling
- 4.00%
-
- Quantity
- 2000 g
- Scaling
- 1000.00%
Method
- Bring water and salt to a boil.
- Cook spaghetti until 2 min short of al dente. Reserve at least 150 g pasta water.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| reserved-pasta-water | Reserved pasta water | Prepared intermediate for a later Phase. Use about 100 g, adding gradually until glossy; retain any remainder. |
| nearly-cooked-pasta | Nearly cooked pasta | Prepared intermediate for a later Phase. Use all. |
PHASE D — EMULSIFY OFF HEAT AND SERVE
Ingredient Uses
- Black pepper
Finish with the remaining half.
- Quantity
- 1.5 g
- Scaling
- 0.75%
Method
- Transfer pasta to the guanciale pan and toss briefly over low heat.
- Remove from heat and cool briefly. Add the egg mixture and toss vigorously.
- Add about 100 g reserved pasta water gradually, in 15 g–20 g increments, until the sauce is glossy and fluid, with no visible curds.
- Divide between warm bowls and finish with remaining black pepper.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Single portion: Scale every ingredient to 50%.
- More yolk-forward: Replace the whole egg with 36 g additional yolk.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Sauce emulsion | Off heat; brief cooling; toss and add water until glossy | Combine egg, cheese, fat and pasta water without curds. |
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Egg cheese mixture | Use egg-cheese-mixture. Use all. |
| Rendered guanciale | Use rendered-guanciale. Use all guanciale and its rendered fat. |
| Reserved pasta water | Use reserved-pasta-water. Use about 100 g, adding gradually until glossy; retain any remainder. |
| Nearly cooked pasta | Use nearly-cooked-pasta. Use all. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Curdled sauce | pan too hot | cool briefly off heat before adding eggs |
| Thick sauce | too little pasta water | loosen gradually while tossing |