5-Ingredient Foolproof Carbonara

Sometimes the simplest recipes can be the most difficult to prepare because the limited number of ingredients leaves no room for error. Every time I post a Carbonara recipe on social media, one of the most frequently asked questions is “How do I get the eggs not to scramble?” Chef Luciano Monosilio, also known as the King of Carbonara, developed a foolproof way to make a creamy carbonara sauce using the bain-marie method over a double boiler. The result is an airy creamy carbonara sauce that is foolproof for the novice cook.

key ingredients for carbonara

• Eggs: You’ll want to use fresh pasteurized pasture-raised eggs
• Guanciale: Guanciale is an Italian cured pork made from the cheeks of a pig. Guanciale can be hard to find at some supermarkets. I usually buy mine at a local Italian specialty store. If you can’t find guanciale, pancetta is a great substitute. If you can’t find pancetta, opt for thick-cut bacon.
• Pecorino Romano
• Grana Padano (optional): Although traditional carbonara requires only Pecorino Romano, Chef Luciano balances the sharpness of the Pecorino Romano with Grana Padano cheese which a softer and butterier version of Parmigiano Reggiano. If you can’t find Grana Padano, you can substitute with Parmigiano Reggiano.
• Dry Spaghettoni: Spaghettoni is a thicker version of the traditional spaghetti. The quality of the pasta will go a long way when making Carbonara. You’ll want a good quality pasta that has more texture and starch like Monograno.
• Freshly Cracked Black Pepper

key steps to making carbonara

1. Cook the Guanciale: Add the guanciale to a cold pan and then cook on medium heat. Slowly render out the fat from the guanciale. Adjust the heat accordingly if the guanciale starts to cook or turn brown too fast. Once the guanciale is fully cooked, drain it through a mesh strainer and set aside. Reserve the guanciale fat for use later.
2. Make the Carbonara Sauce: Add the egg yolks, cheese, reserved pasta water and black pepper to a heat-proof bowl and whisk. To create a bain-marie, bring a pot of water to a soft boil over medium-high heat. Then place the bowl over the pot of pasta water. Then add the reserved guanciale fat and whisk vigorously until you get a creamy consistency.
3. Assemble the Pasta: Add the pasta and guanciale to the bowl with carbonara sauce. Add more reserved pasta water if the sauce needs to be thinned out. Then place the bowl over the bain-marie again and mix the pasta vigorously and quickly for about 30 seconds. Plate and garnish with more Pecorino cheese and freshly cracked black pepper.