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Le Chaudron recipe
Sauce Carbonara authentique
Authentic carbonara sauce
⏱ 15 minServes 4Medium285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)guanciale or pancetta, diced
6fresh egg yolks
150 g (5 oz)finely grated Pecorino Romano
2 tspcracked black pepper
3 tbspextra-virgin olive oil
1 pinchfleur de sel (flaky sea salt)
- 200 g (7 oz) guanciale or pancetta, diced
- 6 fresh egg yolks
- 150 g (5 oz) finely grated Pecorino Romano
- 2 tsp cracked black pepper
- 3 tbsp extra-virgin olive oil
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the guanciale or pancetta into even 5 mm (¼ in) cubes.
- Cook the guanciale in a sauté pan over medium heat for 8 minutes until golden and crisp.
- Meanwhile, whisk the egg yolks with the grated pecorino in a bowl.
- Add the freshly cracked black pepper.
- When the pasta is al dente, drain it, keeping 200 ml (¾ cup) of the cooking water.
- Off the heat, immediately toss the pasta with the hot guanciale in the pan.
- Pour in the yolk mixture, stirring constantly, and add the cooking water a little at a time until creamy.
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