The Only Carbonara That Survives the Forkin Test
No cream. No panic. Pure protein-rich indulgence.
Iain2 serves22 min
PastaPorkEggsHigh Protein
Eggs, cheese, pork, pasta. That's it. No cream, no shortcuts — just heat control, good guanciale, and the nerve to trust the process.
Method
- 1
Render the guanciale
Cold pan, low heat. Let the fat run clear before it crisps. No oil — guanciale brings its own.
- 2
Boil the pasta
Heavily salted water. Pull 90 seconds before package time — it finishes in the pan.
- 3
Build the emulsion
Whisk eggs, yolks, pecorino and pepper in a bowl. Add a splash of pasta water to temper.
- 4
Marry off heat
Pasta into the guanciale pan, off the heat for 20 seconds, then add the egg mixture. Toss like you mean it.
- 5
Plate and finish
More pecorino. More pepper. Eat standing up, alone, in silence, like a professional.