CR1S · Adapted

355 cooked it

Pasta Carbonara

Name: Pasta Carbonara
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Cuisine: Italian
Ingredients: 200 g guanciale (cured pork jowl); 4 pcs large eggs; 120 g Pecorino Romano cheese; 2 tsp black pepper; 400 g pasta (spaghetti or tonnarelli); 1 tbsp salt

Italian cuisine

Contains allergens

EggsMilkGluten

Auto-detected — always check product labels

CR1S halves the time

70 minCR1S: 35 min

⏱ 35 min👤 4 portions🔥 520 kcal★★★★★Medium

A classic Roman pasta dish with crispy guanciale, creamy egg sauce, and Pecorino Romano cheese. This recipe ensures safe egg cooking through proper temperature management.

high-protein

Ingredients

guanciale (cured pork jowl)200 g

large eggs4 pcs

Pecorino Romano cheese120 g

black pepper2 tsp

pasta (spaghetti or tonnarelli)400 g

salt1 tbsp

Steps

Prepare pasta water. Measure 2 litres of water and pour into the GastroLab bowl. Add salt.

⏱ 5 min💡 Use 2 L (not 2.5 L) to stay safely within usable capacity and leave room for stirring.

Heat water to boiling with the stirring attachment installed.

GastroLab:

Install stirring attachment and lid. On touchscreen: select Boil Water → press knob to start. Wait for automatic completion.

⏱ 8 min💡 Boil Water mode automatically heats to ~100°C and stops when ready.

Once boiling, carefully add pasta and stir. Cook at boiling temperature with gentle stirring.

GastroLab:

Remove lid. Carefully pour pasta into boiling water. Install stirring attachment. On touchscreen: select Manual → set 100°C, Speed 1, Time 12 min → press knob to start. (12 minutes for al dente spaghetti; adjust to ±1 min based on pasta package directions.)

⏱ 12 min💡 Stirring attachment at Speed 1 prevents pasta sticking while cooking at full boil.

While pasta cooks, render the guanciale in a separate skillet or small bowl off the GastroLab. Dice and cook over medium heat until crispy (5–7 minutes), then set aside with fat.

⏱ 7 min💡 Rendering guanciale off the GastroLab gives you better control over crispiness and fat extraction. The bowl's maximum speed of 12 is too high for gentle rendering. Cook using external method: stovetop or skillet.

In a separate bowl, whisk together eggs, grated Pecorino Romano, and black pepper. Keep at room temperature.

⏱ 2 min💡 Mix by hand in a small bowl to avoid raw egg contact with the GastroLab until final tempering step.

When pasta is cooked al dente, drain it (reserve 200 ml pasta water). Remove pasta from bowl.

⏱ 1 min💡 Reserve starchy pasta water to adjust sauce consistency and help emulsify the carbonara.

Return the empty bowl to the GastroLab. Pour in the reserved pasta water (approximately 200 ml). Heat to 95°C with gentle stirring — this creates a safe tempering base.

GastroLab:

Install stirring attachment and lid. Pour 200 ml reserved pasta water into bowl. On touchscreen: select Manual → set 95°C, Speed 1, Time 5 min → press knob to start.

⏱ 5 min💡 Heating the pasta water to 95°C ensures the egg mixture will reach safe pasteurization temperature (70°C+) when combined.

Once water reaches 95°C, pour the cooked pasta into the hot water in the GastroLab. Using the stirring attachment at low speed, begin mixing.

GastroLab:

Remove lid. Carefully pour drained pasta into the 95°C water. Install stirring attachment. On touchscreen: select Manual → set 95°C, Speed 1, Time 3 min → press knob to start.

⏱ 3 min💡 Gently distribute pasta in hot water to warm it evenly before adding eggs.

Slowly pour the egg-and-cheese mixture into the pasta while the stirring attachment runs at Speed 1. Continue gentle stirring at 95°C to safely cook the eggs to at least 70°C internal temperature (pasteurization), creating a creamy sauce.

GastroLab:

Pause the current cycle (press knob). Lid off. Slowly pour egg mixture while carefully monitoring. On touchscreen: select Manual → set 95°C, Speed 1, Time 4 min → press knob to start. Stir gently as eggs emulsify into sauce.

⏱ 4 min💡 The 95°C water + 4 minutes of stirring ensures eggs reach ≥70°C safely, eliminating salmonella risk while maintaining creamy texture. Do NOT cool below 70°C during this step.

Fold in the crispy guanciale and its rendered fat. Taste and adjust seasoning with salt and black pepper. Add a splash of reserved pasta water if sauce is too thick.

GastroLab:

Remove lid and stirring attachment. Using a wooden spoon or spatula, fold in guanciale and fat. Adjust consistency by adding pasta water 50 ml at a time if needed.

⏱ 2 min💡 Do not use the GastroLab for this step — use a spoon to preserve delicate emulsion. Guanciale fat is essential to authentic carbonara.

Serve immediately in warm bowls. Finish with extra grated Pecorino Romano and freshly ground black pepper.

⏱ 2 min💡 Carbonara must be served hot and eaten immediately to maintain creamy, silky sauce.

Chef's note: Safety first: This recipe ensures all eggs reach a minimum of 70°C (pasteurization temperature) through the tempering method in the GastroLab (steps 7–9). Guanciale is rendered separately on the stovetop because the GastroLab's mixing speeds and lack of precise temperature control during meat rendering make it unsuitable for this delicate step. The result is authentic Roman carbonara with zero food safety risk and perfect creamy texture. Serve within 2 minutes of completion for best results.

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