Spaghetti Carbonara by Chef Jackson

Spaghetti Carbonara at Home: A Roman Classic, Made it Simple

Bring the authentic flavors of Rome into your own kitchen with Chef Jackson's classic Spaghetti Carbonara. In this recipe, chef Jackson, Executive Chef of Sogno Toscano Lifestyle Cafés ,shows you how to recreate this timeless Roman classic at home using the right ingredients for an authentic Italian experience. With just a few simple steps and premium ingredients, you can enjoy restaurant-quality Carbonara from the comfort of your own kitchen.

Let's get cooking!

Ingredients

- 150 gr Fresh Tonnarelli

- 50 gr Guanciale

- 2 Egg

- 30 gr Parmigiano Reggiano

- 10 gr Pecorino di Fossa

- Black pepper

Preparation

1. Put Guanciale in a cold pan. Cook over medium heat until crispy; reserve the rendered fat.
2. In a mixing bowl, combine 2 whole eggs with grated Pecorino and Parmigiano.
3. Cook pasta until al dente (about 4–5 minutes, depending on pasta). Reserve ~1 cup pasta water before draining.
4. Add a few tablespoons of the reserved hot rendered fat to the egg‑cheese mixture and whisk. Add 1 tbsp pasta water and continue whisking until emulsified and creamy; season with freshly ground black pepper and a pinch of salt.
5. Hold the bowl over the pot of boiling water for a few seconds to gently warm and melt the cheese without cooking the eggs.
6. Add the cooked pasta to the bowl and toss vigorously until the sauce coats the pasta, adding more pasta water as needed to reach a silky consistency.
7. Plate the carbonara and finish with extra grated Pecorino, the crispy guanciale, and more black pepper to taste.
8. Buon Appetito!