How to Make MODERN SPAGHETTI CARBONARA Like a Chef

Summary by Krater

Vincenzo Prosperi demonstrates how to make a modern spaghetti carbonara using only egg yolks, pecorino cheese, guanciale, and spaghetti, and concludes that it yields a creamier result than the classic whole-egg recipe.

From the video

Answers: How do you make modern spaghetti carbonara with egg yolks?

• Modern spaghetti carbonara recipe
• Using egg yolks vs whole eggs in carbonara
• Preparing guanciale for carbonara
• Emulsifying pasta water and cheese for carbonara sauce

Ingredients

• 300 g Guanciale
• 300 g Spaghetti pasta
• 3 Eggs
• Pecorino cheese
• 1/2 tbsp Salt
• Black pepper

What it concludes

• Modern chefs in Rome prefer to use only egg yolks instead of entire eggs for carbonara.
• Using 70 grams of guanciale for every 100 grams of pasta provides the ideal ratio.
• Adding less salt to the pasta water is important because the cooking water is used in the egg and cheese mix.
• Cooking the pasta 1 minute less than package instructions allows it to finish cooking in the pan.
• Using 6 tablespoons of pecorino cheese for 3 egg yolks creates a dense paste that melts into the eggs.
• Adding black pepper at the end ensures it stays fresh and honors the literal meaning of carbonara as charcoal.