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CR1S · Adapted
407 cooked it
Pasta Carbonara
Italian cuisine
Contains allergens
GlutenEggsMilk
Auto-detected — always check product labels
CR1S halves the time
50 minCR1S: 25 min
⏱ 25 min👤 4 portions🔥 580 kcal★★★★★Medium
Classic Roman pasta with creamy egg sauce, crispy guanciale, and Pecorino Romano cheese. Rich, silky, and perfectly balanced with black pepper.
high-protein
Ingredients
4
Spaghetti or tonnarelli400 g
Guanciale150 g
Egg yolks4 pcs
Whole eggs2 pcs
Pecorino Romano cheese150 g
Black pepper2 tsp
Salt1 tsp
Water2500 ml
Steps
1
Boil water in the GastroLab and cook pasta until al dente.
GastroLab:
Add 2500 ml water and 1 tsp salt to bowl. Install stirring attachment. On touchscreen: select Boil Water → press knob to start. When water boils, carefully add 400 g pasta, stir, and select Manual mode: 100°C, Speed 1, Time 12 min → press knob.⏱ 12 min💡 Reserve 200 ml pasta water before draining; you will need it for the sauce.
2
Cook guanciale cubes until crispy while pasta cooks.
GastroLab:
In a separate small pan over medium heat, cook 150 g guanciale cubes until the fat renders and the meat is crispy (about 5–7 minutes). Keep warm off heat.⏱ 7 min💡 Guanciale releases its fat; this fat is essential for the sauce flavour. Do not cook in the GastroLab; use stovetop.
3
Prepare the egg and cheese mixture.
GastroLab:
In a separate bowl (away from GastroLab), whisk together 4 egg yolks + 2 whole eggs with 150 g grated Pecorino Romano and 2 tsp black pepper until smooth and pale.⏱ 2 min💡 Do not use the GastroLab for this; keep eggs cool to prevent premature cooking.
4
Combine hot pasta with guanciale and fat, then toss with egg sauce.
GastroLab:
Drain pasta and return to the GastroLab bowl (remove stirring attachment first). Add hot guanciale and rendered fat, then immediately pour the egg mixture over while tossing constantly. Add 100–150 ml reserved pasta water, a little at a time, to achieve creamy consistency. Do NOT use GastroLab heat; toss by hand with a spoon or two until the residual heat cooks the eggs into a silky sauce (about 2–3 minutes).⏱ 3 min💡 The heat from the pasta itself cooks the eggs to a creamy sauce; do not overheat or the eggs will scramble. Work quickly.
5
Plate and finish with extra black pepper and Pecorino.
GastroLab:
Divide pasta carbonara into 4 serving bowls. Finish with extra freshly ground black pepper and a final grating of Pecorino Romano.⏱ 2 min💡 Serve immediately while the pasta is hot and the sauce is silky and glossy.
Chef's note: Traditional carbonara uses guanciale (cured pork jowl) for authentic flavour; pancetta or bacon work as substitutes. The secret is combining hot pasta with cold egg mixture and rendered fat — the residual heat must gently cook the eggs without scrambling them. Never add cream; the silky texture comes only from emulsified eggs and starchy pasta water. Serve at once.
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