Uploaded March 2026 | Updated September 2026, 2 weeks ago
Silky smooth sauce!
With ingredients this simple, success is all in the technique. Let us show you how.
You’ll need:
225 g Guanciale
2 g Black pepper, coarsely ground
3 Egg yolks, large
1 Eggs, large
60 g Pecorino Romano, finely grated
60 g Parmigiano-Reggiano, finely grated
6 g Kosher salt
340 g Spaghettoni
Car-go-nara:
Remove skin and black pepper layer from guanciale, cut into planks. Transfer to sautée pan on medium-low heat. Cook stirring occasionally 15 mins. Using slotted spoon, transfer to small tray, leave rendered fat.
Reduce heat, add pepper to pan, cook 30 secs to 1 min. Turn off heat, leave pan.
In heatproof bowl, whisk egg yolks, egg, Pecorino Romano, Parmigiano-Reggiano, and about 15 g reserved warm guanciale fat.
Bring 2.5 liters water and salt to a boil over high heat, cook Spaghettoni approx 4 mins less than package advice. Meanwhile, add 30 ml pasta water to egg-cheese mix, set bowl over pasta pot. Cook, whisking constantly, 8 to 9 mins.
Working quickly, transfer 240 ml pasta water to pan with fat, and bring mixture to boil on high heat, swirling constantly. Add spaghettoni to pan, cook 3 to 4 mins, add more pasta water as needed. Toss is remaining fat, remove from heat.
Toss and coat pasta in reserved egg-cheese zabaglione. Add more pasta water and season as needed.
Divide pasta between warmed bowls, sprinkle with cheese, and finish with coarsely ground pepper.
Bellisima!
For more Italian staple dishes, head to chefsteps.com.
Silky smooth sauce!
With ingredients this simple, success is all in the technique. Let us show you how.
You’ll need:
225 g Guanciale
2 g Black pepper, coarsely ground
3 Egg yolks, large
1 Eggs, large
60 g Pecorino Romano, finely grated
60 g Parmigiano-Reggiano, finely grated
6 g Kosher salt
340 g Spaghettoni
Car-go-nara:
Remove skin and black pepper layer from guanciale, cut into planks. Transfer to sautée pan on medium-low heat. Cook stirring occasionally 15 mins. Using slotted spoon, transfer to small tray, leave rendered fat.
Reduce heat, add pepper to pan, cook 30 secs to 1 min. Turn off heat, leave pan.
In heatproof bowl, whisk egg yolks, egg, Pecorino Romano, Parmigiano-Reggiano, and about 15 g reserved warm guanciale fat.
Bring 2.5 liters water and salt to a boil over high heat, cook Spaghettoni approx 4 mins less than package advice. Meanwhile, add 30 ml pasta water to egg-cheese mix, set bowl over pasta pot. Cook, whisking constantly, 8 to 9 mins.
Working quickly, transfer 240 ml pasta water to pan with fat, and bring mixture to boil on high heat, swirling constantly. Add spaghettoni to pan, cook 3 to 4 mins, add more pasta water as needed. Toss is remaining fat, remove from heat.
Toss and coat pasta in reserved egg-cheese zabaglione. Add more pasta water and season as needed.
Divide pasta between warmed bowls, sprinkle with cheese, and finish with coarsely ground pepper.
Bellisima!
For more Italian staple dishes, head to chefsteps.com.
