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Pasta Carbonara

Name: Pasta Carbonara
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Cuisine: Italian
Ingredients: 200 g Guanciale (pork jowl); 400 g Spaghetti or tonnarelli pasta; 150 g Pecorino Romano cheese; 4 pcs Egg yolks; 2 pcs Whole eggs; 2 tsp Black pepper (freshly ground); 1 tsp Salt; 2000 ml Water

Italian cuisine

Contains allergens

GlutenMilkEggs

Auto-detected — always check product labels

CR1S halves the time

70 minCR1S: 35 min

⏱ 35 min👤 4 portions🔥 580 kcal★★★★★Medium

Energy / portion580 kcal · 2 427 kJ

PROTEIN

28g

FAT

28g

CARBS

45g

A classic Roman pasta dish with a silky egg-based sauce, crispy guanciale, and Pecorino Romano cheese. Rich, creamy, and utterly authentic.

high-protein

Ingredients

Guanciale (pork jowl)200 g

Spaghetti or tonnarelli pasta400 g

Pecorino Romano cheese150 g

Egg yolks4 pcs

Whole eggs2 pcs

Black pepper (freshly ground)2 tsp

Salt1 tsp

Water2000 ml

Steps

Boil water in the GastroLab. Measure 2000 ml water into the bowl. Install the stirring attachment. On touchscreen: select Manual → set 100°C, Speed 1, Time 5 min. Press knob to start. This heats the water to boiling.

GastroLab:Install stirring attachment. Touchscreen: Manual → 100°C, Speed 1, Time 5 min → press knob to start.

⏱ 5 min💡 Use the built-in scales to measure exactly 2000 ml (about 2 kg of water).

While water heats, prepare the egg mixture outside the GastroLab. In a separate bowl, whisk together 4 egg yolks and 2 whole eggs with 2 tsp black pepper until smooth. Set aside at room temperature.

⏱ 3 min💡 Keep the egg mixture at room temperature to prevent scrambling when added to hot pasta.

When water reaches a rolling boil (GastroLab step 1 complete), add 1 tsp salt to the water. Carefully add 400 g pasta and stir gently. Set a timer for 1 minute less than package directions (usually 8–9 min for spaghetti). Cook pasta outside the GastroLab in boiling water until al dente. Reserve 200 ml pasta water in a separate cup before draining.

⏱ 10 min💡 Reserve pasta water before draining — you'll need it to adjust the sauce consistency. The starch in pasta water helps emulsify the eggs.

While pasta cooks, prepare the guanciale. In a separate frying pan over medium-high heat, cook 200 g guanciale cubes until the fat renders and the meat becomes crispy (about 5–7 minutes). Remove from heat and let cool slightly. The guanciale fat and rendered lard will be added to the pasta.

⏱ 7 min💡 Render the guanciale fat slowly so it becomes golden and crispy, not burnt. This fat flavours the entire dish.

Once pasta is al dente and guanciale is ready, empty the GastroLab bowl (carefully remove the hot water). Dry the bowl thoroughly with a clean kitchen towel. Install the knife accessory.

GastroLab:Remove stirring attachment. Empty and dry the bowl. Install knife.

⏱ 2 min💡 The warm bowl will help emulsify the egg sauce without scrambling it. Be careful — the bowl is hot.

Place the drained pasta into the warm GastroLab bowl. Add the cooked guanciale and its rendered fat, plus 150 g grated Pecorino Romano cheese. Pour the reserved pasta water (start with 100 ml) into the bowl. Do NOT add the egg mixture yet.

GastroLab:

Add pasta, guanciale, rendered fat, cheese, and 100 ml pasta water to the warm bowl. Install lid but do NOT start the machine yet.

⏱ 1 min💡 Add pasta water gradually — you may need more or less depending on desired creaminess.

Set the GastroLab to Manual mode: 85°C, Speed 2, Time 2 min. Press knob to start. This gently heats and blends the pasta, cheese, and pasta water without cooking. After 1 minute of heating, while the machine is running, slowly pour the room-temperature egg mixture through the lid hole into the bowl. The residual heat and gentle stirring will emulsify the eggs into a silky sauce without scrambling them.

GastroLab:

Touchscreen: Manual → 85°C, Speed 2, Time 2 min → press knob to start. After 1 minute (when lid is briefly lifted), slowly pour egg mixture into the bowl while machine continues to run.

⏱ 2 min💡 The egg must be added slowly and at room temperature while the bowl gently stirs at low speed. This technique prevents scrambling and creates the signature creamy sauce. The final temperature stays below the egg coagulation point (around 63–75°C).

When the GastroLab cycle ends (2 min), stop the machine. Open the lid carefully (steam may escape). The sauce should be silky, creamy, and coat the pasta evenly. If too thick, add a little more reserved pasta water and stir manually. If too thin, add more grated Pecorino.

GastroLab:

Knob: press once to pause/stop. Remove lid. Taste and adjust consistency with reserved pasta water if needed. Remove knife accessory before serving.

⏱ 1 min💡 The sauce continues to thicken slightly as it cools. It should be pourable but creamy, not stiff.

Divide the carbonara among 4 warmed plates. Garnish generously with coarse black pepper, extra grated Pecorino Romano, and a small pinch of reserved crispy guanciale pieces if desired. Serve immediately.

⏱ 2 min💡 Carbonara must be served immediately after plating, as the sauce begins to thicken once removed from heat. Have warm plates ready.

Chef's note: Authentic carbonara uses only guanciale, eggs, Pecorino Romano, and black pepper — no cream, no garlic, no onion. The silky sauce is created by emulsification of egg yolks with pasta starch and rendered pork fat, all held at gentle warmth (never above 90°C to prevent scrambling). The GastroLab's precise temperature control and gentle stirring attachment make it ideal for achieving the perfect creamy texture without breaking the sauce. Serve with a crisp white wine such as Pinot Grigio or Vermentino.

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