Name: Fusilli alla Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g fusilli; 100g guanciale (sliced); 3 large eggs; 50g Pecorino Romano (finely grated); Freshly ground black pepper; Salt

Recipes

Fusilli alla Carbonara

By Javen Chong · Oct 14, 2024

Classic Roman carbonara using bronze-cut fusilli, where the spiral shape grips the silky egg, Pecorino, and guanciale sauce beautifully in every twist. No cream, ever. The sauce is made purely from egg yolks, Pecorino Romano, cured guanciale, and cracked black pepper, emulsified with hot pasta water into something extraordinarily silky and rich. Getting the heat right is everything.

JC

Written by

Javen Chong

Ingredients list:

200g guanciale (cured pork cheek)
50-70g pecorino romano (shaved)
4 egg yolks
Freshly cracked black pepper
Fusilli Bucati (200g)

Directions:

Difficulty: Medium
Feeds: 2 people
Cooking time: 30 minutes

Crispy Guanciale: Dice the guanciale into small cubes and cook it slowly over low heat until crispy. Drain the excess fat and set it aside.
Egg Mixture: In a bowl, whisk together the egg yolks, 2-3 tablespoons of the reserved guanciale fat, shaved pecorino, and a generous amount of black pepper until it forms a paste.
Cook the Pasta: Boil your fusilli until al dente. Remember to reserve some pasta water before draining!
Combine: In the guanciale-infused pan, toss in the fusilli and stir to coat it evenly.
Create the Sauce: Remove the pan from heat. In the egg mixture, add half of the crispy guanciale, 3-4 tablespoons of pasta water, and the cooked pasta. Stir everything together until it emulsifies into a creamy sauce.
Plate it Up: Serve the carbonara topped with the remaining crispy guanciale, more shaved pecorino, and a few cracks of black pepper for an extra kick.