Ultra-Creamy Carbonara (Made With 6 Egg Yolks)
This Ultra-Creamy Carbonara is a rich and luxurious take on the classic Italian favourite. Made with six silky egg yolks, crisp guanciale and plenty of Pecorino and Parmesan, the sauce becomes velvety, glossy and perfectly coats every strand of spaghetti. There’s no cream needed — just good ingredients and the heat of the pasta creating that irresistible, restaurant-style finish. A quick, comforting dish that’s ideal for weeknight dinners or a simple yet impressive meal.
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
15
mins
Total Time:
20
mins
Ingredients
- 350 g spaghetti
- 150 g guanciale or pancetta (diced)
- 6 egg yolks
- 70 g Pecorino Romano (freshly & finely grated)
- 30 g Parmesan (freshly & finely grated)
- black pepper (freshly ground)
Instructions
- Boil a large pan of salted water and cook the pasta until al dente. Reserve 1 cup of the starchy pasta water.
- Add the guanciale or pancetta to a cold pan, then heat gently until the fat renders and the meat becomes crisp and golden. Remove from heat.
- Whisk the 6 egg yolks with the Pecorino, Parmesan and a generous amount of freshly cracked black pepper. You’ll get a thick, glossy mixture — this is what makes it so silky.
- Add the drained pasta to the guanciale and toss in the hot fat. Take the pan off the heat (important — so the yolks don’t scramble).
- Pour in the yolk mixture, tossing quickly and constantly so the heat of the pasta gently cooks the yolks into a creamy sauce. Add a splash of pasta water if you need it looser or silkier.
- Finish with more Pecorino and plenty of black pepper. Serve right away — Carbonara is best fresh and piping hot. Enjoy!