This is my ultimate carbonara. Not just another version – this is the recipe where everything I have learned comes together. Four egg yolks, no salt in the pasta water, guanciale fat worked directly into the egg mixture, and a finishing technique that uses steam, not direct heat, to bring it all together without a single scrambled egg. If you have made my carbonara before, you will notice the differences. If this is your first time, trust the process. This is how it is done.
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https://www.vincenzosplate.com/carbonara-egg-yolks-only/
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INGREDIENTS:
200 g /7.05oz Guanciale, skin removed (cured)
90 g/3.17oz Pecorino Romano, grated
300 g/10.58oz Spaghettoni Quadratto
4 eggs, yolk only
1 Tbsp freshly cracked black pepper, adjust to taste
METHOD:
1) Start by preparing the guanciale. If it still has the skin attached, carefully remove it, along with any excess pepper on the outer layer, while keeping as much fat as possible. Slice it into strips, aiming for a balance of fat, meat and fat in each piece for the best texture.
2) Place a large pan over low heat and add the guanciale. Let it cook gently for about 6–7 minutes, turning occasionally so it renders evenly. You want the fat to melt slowly while the meat becomes golden and slightly crispy, do not rush this step.
3) While the guanciale cooks, prepare the egg mixture. Separate the yolks from the whites, keeping only the yolks, and whisk them lightly with a fork until smooth.
4) Once the guanciale is ready, transfer it to a plate and set aside. Keep the rendered fat in the pan, this is where a lot of the flavour comes from.
5) Take about half of that fat and add it to the egg mixture. Reserve the rest in the pan. Add the grated Pecorino Romano and half of the cracked black pepper, then mix everything together until thick and creamy.
6) Bring a pot of water to a boil, using just enough water for the pasta to cook comfortably. Do not overfill the pot, as you want the water to be nice and starchy.
7) Add the spaghetti and cook until al dente, stirring occasionally so it doesn’t stick. This usually takes around 12–13 minutes, depending on the pasta.
8) About two minutes before the pasta is ready, scoop out a mug of the cooking water. Add a small amount to the egg mixture and stir well. If it feels too thick, add a little more water until it loosens into a smooth, creamy consistency.
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https://www.vincenzosplate.com/carbonara-egg-yolks-only/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Ultimate Carbonara Recipe (Egg Yolks Only)
0:17 Ingredients of Carbonara
2:16 Preparing the Guanciale
5:33 Cooking the Guanciale to Perfection
6:30 Making the Creamy Carbonara Sauce
9:24 Cooking the Pasta
11:44 Combining Pasta and Sauce (The Key Step)
15:28 How to Serve Carbonara
16:20 Time to Eat the Authentic Carbonara, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
49 Comments
Thanks to you Vincenzo, i can cook not the perfect, but a very good carbonara. When I cook this delicious pasta, a good salad belongs with it for me
U know what V…
…from some time I make carbonara that U never did. And now… U finally did carbonara like U should do.
My man. 😎
I used to use only the egg yolks, but I think using the whole egg is way better.
It's always nice to see different cooking techniques come together for a magnificent result.
Have you ever considered doing zero-waste episodes to align with a previous video? Pigskin rolls or a broth made with the cutaway guanciale skin, for example?
A fava bean recipe such as Fave e Cicoria would also be a treat.
Cooking with less water is a great time to opt for fresh pasta because you don’t have the weird race of trying to get the dry bits down into the water before the wet bits are half cooked.
And a creamy sauce loves a wider noodle, which fresh often is.
Any time my wife & I end up somewhere new & we see “carbonara” on the menu & the description involves either young cheese or liquid dairy, we quickly & quietly agree “a chop, some verdura & we are outta here”. 😂 Anyone resorting to these things for carbonara isn’t as professional as they want you to believe. It not only isn’t necessary, it’s less good.
Your best carbonara video yet, making me hungry again. I like that you added the double boiler to the technique. I noticed you did not mention the cool temperature of the oil before adding to the eggs. If too hot the eggs will cook fast and clump up. I like to separate the oil removing some of the dark bits at the bottom of the oil. I use this video's method to make carbonara. I keep a half cup of the starch noodle water. I might only use a tablespoon or not, but it helps get the cream just right when cooking at different altitudes.
I cannot find seasoned guanciale in my area. I found they call it Hog Jowls (pig jowls I'm sure) and slightly curreded with no seasoning. Someday I will have to splurge and have some real guanciale shipped in. It does seem to work very well and the flavors are heaven. Thanks for keep looking to make the best food.
The best carbonara is always the one from the pan! Keep the great work up!
Mama mia, that knife needs sharpening. I just came from the store where I could have bought everything I needed to make this carbonara but didn't 🤤🥲
My best friend could not make fried eggs. I showed your previous recipe of carbonara to him, then he cooked and ate carbonara only for weeks to practice. Now he makes great carbonara.
You're posting carbonara videos every other month lol!
La version française est assez différente et comporte de la crème 😄. Il faut absolument que je goûte à la version originale !
J'ai constitué une playlist accessible à tous de florilèges de musiques italiennes traditionnelles, que tu pourrais visiter pour éventuellement y trouvez quelques pépites que personne utilise à mettre dans certaines de tes vidéos, ce sont toujours les mêmes musiques que quasiment tout le monde utilise, les clichés, ce qui est plus que dommage, la plus part des gens ignore à quel point nos cultures sont très riches, très variées.
No cream in my carbonara 😊 i cook only my carbonara like Vincenzo and love it because its soooo yummy 😊 perfetto 👌
He forgot the garlic.
🤌🤌👌👌👌.
Isn't it straight up illegal in most parts of the world to sell something as "Pecorino Romano" unless it was made in Rome?
🔝🔝🔝
I sometimes make pasta usually with vermicelli in a creamy sauce made with butter, olive oil infused with chili peppers and garlic, ricotta cheese and topped with pecorino romano cheese. Everyone I prepare this for loves it.
I followed your recipe for Carbonara… till now. I see improvement in this one and it's time for me to accept it. Well done Mr. Vincenzo.
Cream and pineapple never hurts a good carbonara.
I assure you that I'm not. It is very sad how many people in the U.S. are though; especially chain restaurants. Their Chefs know better, but the corporate owners don't care.
Never ask Poles how to make Carbonara 😅
I usually put the skin into my slow cooked soups, it adds a great flavour, and it's a nice chefs treat once softened in the soup – if you're that way inclined.
The version you want to call authentic is a product of many circumstances, and so there should be nothing wrong with circumstances different from your fortunate ones getting in the way of the experience.
Use what is accessible to you, and if that happens to not be Guanciale, then someone should not be able to say you are wrong.
Same with any food people try to tell you is wrong, because they want to control the experience of others.
Be that Spaghetti Carbonara, Pizza or anything else.
Cook for you and the experience you want, not for someone else.
che buona senza panna,piselli e prezemmolo tipo qualque chefs famosi , ahaha
Maybe the best pasta ever, but don't kid us, Vinny! This is not traditional Italian. It's a 21st century interpretation of a classic Italian dish. Mia mama was Italian and when she cooka da carbonara ina de 1960s, it was made with streaky bacon. It had garlic and white wine in it and (sorry, but) was finished off with a large dollop of cream. And it was spectacular! I'm not saying it was better than yours, just that yours is a modern interpretation of the dish.
ThankYou Vincenzo🙏🏻❤
Just to reiterate the rule: one whole egg + one egg yolk per person! You could use egg whites for meringue, nothing wasted. Off out, the night is still young and so I am! P.S. Vincenzo, do you have a feeling that most of your viewers are single late middle aged man who are desperate to eat something cooked? That's why I joked about the pans some day ago, remember? 😅 Looking forward to your answer tomorrow!
Does someone know the song of the last 10 seconds in the video it’s in my head and I can’t get it out. I need to hear it.
I made the carbonara like you absolutely delicious marvelous and beautiful
It was 4 full eggs plus 200g of cheese in your previous recipe. Now it's just 4 yolks and 90g of cheese. This is 2 times less sauce! Are you on diet?! But then, there were 150g guanciale there vs 200 here that doesn't look like a diet. I'm deeply confused!
Just one question, asking an actual Italian: I have heard that putting eggs when making pasta can be too much considering carbonara already has a lot of eggs. Is it mistake if I put eggs in pasta dough, and which version of pasta is better, with or without eggs? Thank you in advance
For the 100g, one person meal. Would it be 1 egg yolk, and one whole egg? Or one egg yolk for the pasta and one egg yolk for the pan? Was wondering as you suggested to me on another thread one egg yolk and one whole egg for 100g one person meal. Thanks
I found guanciale in an Italian grocery store 20 km from my house, and they have Pecorino too, yes, yes, yes!
You can fry the skin and get a crispy appetizer.
This is the way!!
Thank you for making another one of these. Every time you do I think "But I know how to make Carbonara" and then you add something or two to help me out. For instance I don't any butchering experience so silly me thought the skin was on both sides of the Guanciale. All this time I've been scraping off most of the seasoning. Good thing I kept the "Skin" to help season the pan. Also never thought to add a little pasta to the egg mix to soak up the stuff that gets left behind.
What a beautiful recipe. I'm definitely going to make this very soon!
I love my carbonara 50/50 Parmiggiano/Pecorino
I subscribe to the bowl method for the sauce, but after thirty years of making carbonara, my standard recipe for two is two yolks + one whole egg + all the rendered guanciale fat and a mixture of parm and pecorino and lots of freshly ground black pepper.
The problem I have encountered with yolks only is not enough sauce, so inevitably I add more pasta water.
As far as my non-traditional cheese mixture, I find straight pecorino too salty for my palate.
There are probably as many recipes as there are nonnas. Mine works for me.
Perfect for breakfast
I've made this for my sister-in-law, she absolutely loved it. She was a real pasta lover, but wouldn't cook it for herself. We both enjoyed your recipes at our diners on the Friday night.
Sadly those days are gone, she passed away December 31st last year, so cooking pasta dishes aren't frequent any more. Still love them, but eating them alone is not the same.
I've invited the whole family this summer to join in an Italian lunch, starting with a risotto, then chicken cacciatore with some nice bread and lemon cheesecake as dessert, all thanks to you, you taught me how to properly cook pasta dishes and other Italian food. Thanks for that.
16:39 hahaha my mom also hates it when i eat directly from the pan, even in private (i mean, i don't do that in public though)
90gs of peccorino regardless of number of eggs?
I love watching Vincenzo cook a Carbonara. ❤
No offense, but there is nothing in this recipe that cannot be found in any other video, say… Monosilio's carbonara. Doing the adding the fat from the guanciale to the carbomix, doing bagno maria and tossing are not new.
Wait whats carbonara? Is that like spaghetti with bacon and cream?
Ayyy the 2026 version is out 🎉🎉
Normal bacon isn’t the right meat -good idea to use cured bacon which you can cube like guanciale 👍
I hope you’re not going to insist egg yolks only because I prefer whole eggs like you used to advocate for – no wastage and not too rich 👍
I have followed your whole egg recipe for years and won’t change! 😋
Your previous post should have been a poll not a right or wrong answer as there is no right or wrong answer regarding the eggs 🤷♀️
Less water?!? But the pasta needs enough water to move around and not stick to the pan – the other way still gives you a nice amount of starchy water without becoming so concentrated. There is such a thing as too creamy 🤢 The thick cream you used to make coated the pasta just fine – this way I doubt I’d be able to finish a portion! 😕
I am still a carbonara queen with your older recipe! 😂
My favorite meat is mix 1:1 guanciale to pancetta or 1:2 guanciale to pancetta. I love both but much guanciale is too fat for me. The mix is great :D. I will make only guanciale if I don't have pancetta but after I had my gallbladder removed I feel too heavy after just guanciale carbonara. With mixed meat I feel fine.
Thank you Vincenzo for great recepies. I already know how to make carbonara but now I'm learning and practicing aglio e olio and lasagne from your recepies. Love Italy and Italian food. Greatings from Poland!