MisePress Demo Kitchen

Spaghetti alla Carbonara

Roman classic with guanciale, pecorino, eggs and black pepper.

Ingredients

  • 180 g spaghetti
  • 90 g guanciale (diced)
  • 2 egg yolksSubstitute: pasteurised egg product where suitable
  • 40 g pecorino romano (grated)

Instructions

A Roman pasta demo that highlights technique notes, timer detection and ingredient specificity.

  1. Crisp guanciale in a dry pan; reserve fat.
  2. Cook pasta to al dente; reserve 100ml water.
  3. Off heat, toss pasta with yolks, pecorino and pasta water.
  4. Add guanciale, finish with cracked pepper.

Keep the pan off direct heat when adding eggs. Residual heat and pasta water create the sauce.