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Le Chaudron recipe
Spaghetti carbonara classique
Classic spaghetti carbonara
⏱ 20 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)spaghetti
200 g (7 oz)guancialecured pork jowl) or pancetta
4very fresh egg yolks
1very fresh whole egg
100 g (3½ oz)grated pecorino romano
50 g (2 oz)grated Parmesan
1 tbspblack peppercorns
2 clovesgarlicoptional, not traditional
1 tbspextra-virgin olive oil
1 tspfine salt
- 500 g (18 oz) spaghetti
- 200 g (7 oz) guanciale cured pork jowl) or pancetta
- 4 very fresh egg yolks
- 1 very fresh whole egg
- 100 g (3½ oz) grated pecorino romano
- 50 g (2 oz) grated Parmesan
- 1 tbsp black peppercorns
- 2 cloves garlic optional, not traditional
- 1 tbsp extra-virgin olive oil
- 1 tsp fine 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
- Bring a large pot of salted water (10 g salt per liter, about 2 tsp per quart) to a rolling boil. Coarsely crack the black pepper; you want visible flecks.
- Cut the guanciale or pancetta into thick 1 cm (⅜ in) strips, removing any rind. Guanciale is the authentic choice for Roman carbonara, but pancetta works too.
- Heat 1 tbsp olive oil in the large skillet over medium heat and cook the guanciale 8 minutes, stirring often, until golden, crisp and its fat has rendered.
- Meanwhile, separate 4 eggs (save the whites for another recipe). In the medium bowl, beat the 4 yolks and the whole egg with the cracked pepper until smooth.
- Beat in half the pecorino and half the Parmesan to a thick paste.
- Cook the spaghetti al dente per the package. Be sure to reserve 200 ml (¾ cup + 1 tbsp) of the starchy water before draining; you'll need it for the sauce.
- Tip the hot drained spaghetti straight into the guanciale pan OFF the heat (direct heat would scramble the eggs). Toss 30 seconds to coat in the fat.
- Pour the egg and cheese mixture over the pasta off the heat, stirring vigorously. Add the reserved pasta water little by little until creamy. Serve topped with the remaining cheese and pepper.
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