Pasta Carbonara

Name: Pasta Carbonara
Cook time: 25 min
Total time: 25 min
Yield: 2 portions
Cuisine: Italian
Ingredients: 200 g spaghetti; 100 g guanciale; 3 pcs egg yolks; 80 g pecorino romano cheese; 1 tsp black pepper; 10 g salt

Italian cuisine

Contains allergens

GlutenEggsMilk

Auto-detected — always check product labels

CR1S halves the time

50 minCR1S: 25 min

⏱ 25 min👤 2 portions🔥 620 kcal★★★★★Medium

Classic Roman pasta with creamy egg sauce, crispy guanciale, and pecorino cheese. A simple yet elegant dish that celebrates quality ingredients.

vegetarian

Ingredients

spaghetti200 g

guanciale100 g

egg yolks3 pcs

pecorino romano cheese80 g

black pepper1 tsp

salt10 g

Steps

Boil water in a separate pot (outside GastroLab). Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 200 ml pasta water.

⏱ 10 min💡 Cook pasta in regular cookware — the GastroLab will blend the sauce, not cook pasta.

Crisp the guanciale pieces in a small pan over medium-high heat until edges are golden and fat is rendered. Set aside.

⏱ 5 min💡 Do this in a separate skillet to ensure crispy texture.

Add egg yolks, grated pecorino cheese, and black pepper into the GastroLab bowl.

GastroLab:Install stirring attachment. Add ingredients to bowl.

⏱ 2 min💡 Keep eggs at room temperature to prevent scrambling.

On the touchscreen, select Manual mode. Set temperature to 85°C, speed to 2 (gentle stirring), time to 8 minutes. Press knob to start. The attachment will gently blend the egg cream while heating it safely.

GastroLab:

Touchscreen: tap Manual → tap Temperature field, use knob to set 85°C → tap Speed field, set to 2 → tap Time field, set to 8 min → press knob once to start.

⏱ 8 min💡 Low speed and temperature prevent scrambling the eggs. The stirring attachment ensures even, gentle heating.

When the timer ends, press knob to pause. Carefully add hot drained pasta and crispy guanciale to the warm sauce. Toss gently to coat.

GastroLab:

Press knob once to pause. Remove stirring attachment (carefully — it is hot). Add cooked pasta and guanciale. Close lid.

⏱ 2 min💡 The residual heat in the sauce will finish cooking and coating the pasta perfectly.

Serve immediately on warm plates. Finish with a crack of fresh black pepper and extra grated pecorino cheese.

💡 Carbonara is best eaten fresh — do not let it sit.

Chef's note: Authentic carbonara uses no cream — only eggs, cheese, and rendered fat from guanciale. The GastroLab's gentle heat ensures a silky sauce without scrambling the eggs. Serve in warm bowls immediately.

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