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Pasta Carbonara
CR1S · Adapted
396 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🔥 520 kcal★★★★★Medium

A classic Roman pasta dish with creamy sauce made from eggs, cheese, and guanciale, finished with crispy bacon and black pepper. Simple, elegant, and utterly delicious.

high-protein

Ingredients

4
Spaghetti or Linguine400 g
Guanciale or Pancetta200 g
Eggs4 pcs
Pecorino Romano Cheese150 g
Black Pepper1 tsp
Salt1 tsp
Water3000 ml

Steps

1

Boil water for pasta in the GastroLab. Add water and salt to the bowl.

GastroLab:Install stirring attachment and lid. On touchscreen: select Boil Water → press knob to start. Wait until water reaches 100°C (approximately 5 minutes).
⏱ 5 min💡 Use the Boil Water mode for fastest heating.
2

Carefully add dried pasta to boiling water. Cook until al dente (follow package instructions, usually 9–11 minutes).

GastroLab:Carefully pour pasta into the hot water through the lid opening. Select Manual → set 100°C, Speed 1, Time 10 min → press knob to start. Stir occasionally by pressing knob to pause mid-cycle if needed.
⏱ 10 min💡 Do not fully cook—pasta will finish cooking when tossed with the warm sauce. Reserve 200 ml of pasta water before draining.
3

While pasta cooks, prepare the guanciale. Chop it into small cubes and fry until crispy in a separate pan (outside the GastroLab).

⏱ 8 min💡 Cook guanciale in a skillet over medium heat until fat renders and edges are crispy. Set aside to cool slightly.
4

Make the egg-cheese mixture. In a bowl, whisk together 3 whole eggs, 1 extra yolk, grated Pecorino Romano, and black pepper. Do not heat this mixture.

⏱ 2 min💡 Room-temperature eggs are key—they will cook gently from the heat of the hot pasta without scrambling.
5

Drain pasta, reserving 200 ml of pasta water. Empty the GastroLab bowl and return it to the device.

GastroLab:Hold knob 3 seconds to stop the device. Remove stirring attachment. Carefully drain pasta (reserve water). Return empty, clean bowl to GastroLab.
⏱ 2 min💡 Keep the reserved pasta water warm—you'll use it to loosen the sauce.
6

Add hot pasta, crispy guanciale, and reserved pasta water to the GastroLab bowl. Quickly pour in the egg-cheese mixture and toss gently on low speed to combine.

GastroLab:Install stirring attachment and lid. Add hot pasta, guanciale (with fat), and 150 ml reserved pasta water to the bowl. Immediately add egg-cheese mixture. Select Manual → set 60°C, Speed 1, Time 2 min → press knob to start. The residual heat will gently cook the eggs into a creamy sauce without scrambling.
⏱ 2 min💡 Work quickly and keep the heat low. The eggs should emulsify into a silky sauce, not curdle. If sauce is too thick, add more reserved pasta water (25 ml at a time).
7

Finish and serve. Taste for seasoning and add more black pepper to taste.

GastroLab:Hold knob 3 seconds to stop. Remove stirring attachment. Serve immediately into warm bowls.
⏱ 1 min💡 Carbonara must be served hot and eaten immediately. Garnish with extra Pecorino Romano and freshly cracked black pepper. Never add cream—authentic carbonara uses only eggs.
Chef's note: Carbonara is all about timing and temperature control. The secret is using room-temperature eggs and residual heat from the hot pasta to create a creamy sauce without scrambling the eggs. The GastroLab's precise 60°C manual setting at low speed is perfect for this delicate emulsification. Serve in warm bowls to keep the dish at ideal temperature longer.

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