Pasta alla Carbonara
Crisp guanciale, glossy yolks, and Pecorino Romano in a silken sauce, no cream.
In the kitchen
Method
1
Render the guanciale in a wide pan until deeply golden, then take off the heat.
The rest of this recipe is for members.
Unlock all 115 recipes in the archive with a 30-day free trial. Cancel any time.
- Every recipe in the archive, fully unlocked
- New recipes added every week
- Print-friendly ingredient and method cards
- Member-only kitchen technique deep dives