Charim and HAP
Spaghetti Carbonara cooking process
HAP turned Charim's Spaghetti Carbonara recipe into a 22-second cooking video.
See more from HAP on YouTubeSpaghetti Carbonara
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Carbonara is a Roman pasta whose sauce is built from egg yolks, Pecorino Romano or Parmesan, and coarsely ground black pepper emulsified with hot pasta water -- no cream is used at any stage.
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Guanciale or bacon is rendered slowly over low heat until its fat runs clear, and that rendered fat coats the drained spaghetti before anything else goes into the pan. With the heat fully off, the egg-cheese mixture is tossed in quickly; residual warmth from the pasta and the pan finishes cooking the eggs just enough to form a glossy, clinging sauce without scrambling. The starch dissolved in reserved pasta water acts as the emulsifier that binds the cheese protein and egg fat into a cohesive, velvety texture. Temperature control throughout is the defining technical challenge: too hot and the eggs seize, too cool and the emulsion breaks. Coarsely ground black pepper adds a sharp, aromatic counterpoint to the richness of the cheese and cured pork. Because the sauce continues to tighten as it cools, carbonara must be served immediately after plating. A properly made carbonara is one of the most technically demanding two-ingredient sauces in Italian cooking, rewarding precision with an extraordinarily silky result.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Bring 2.5 liters of water with 1 tablespoon salt to a rolling boil.
Cook 200g spaghetti for 1 minute less than the package time, scoop 240ml pasta water into a cup to reserve, then drain.
- 2Prep
Mix 3 egg yolks, 50g Parmesan, and 1 teaspoon coarsely ground pepper in a bowl until smooth.
- 3Control
Add 150g bacon to a pan over medium-low heat and render slowly for 8-10 minutes until the fat is fully released and the bacon turns crispy golden. Do not rush this step. Turn off the heat.
- 4Step
Add the hot drained spaghetti directly to the pan with the heat off.
Toss quickly with tongs so every strand is coated in the rendered fat. Work within 30 seconds before the pan cools completely.
- 5Prep
Once the pan has cooled to below 85-90C, pour in the egg-cheese mixture all at once.
Toss continuously with tongs for at least 30 seconds without stopping. If the pan is too hot, the eggs will scramble.
- 6Finish
Add the reserved pasta water one tablespoon at a time, tossing after each addition, until the sauce has the right consistency to cling to every strand in a glossy coating. If too thin, toss 30 seconds more; if too thick, add a bit more pasta water.
- 7Finish
Plate and serve immediately.
The carbonara sauce firms as it stands, so do not delay serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Spaghetti Carbonara creates a glossy sauce using only egg yolks, pecorino cheese, and pasta water.
- Finish cue
- Add the reserved pasta water one tablespoon at a time, tossing after each addition, until the sauce has the right consistency to cling to every strand in a glossy coating.
- Avoid this
- Turn off heat before adding eggs to avoid scrambling.
Troubleshooting While Cooking
Use these adjustments when the food is not behaving as expected.
- Add the reserved pasta water one tablespoon at a time, tossing after each addition, until the sauce has the right consistency to cling to every strand in a glossy coating. If too thin, toss 30 seconds more; if too thick, add a bit more pasta water.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 6 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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Tips
Estimated nutrition (per serving)
Variations
Guanciale Carbonara
Guanciale fat melts into the pasta, giving this carbonara deep traditional flavor. Salty pork richness and black pepper linger in each bite.