Classic Spaghetti Carbonara
Thermomix recipe: Classic Spaghetti Carbonara. Ready in 35 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g guanciale (or pancetta), cut into 1 cm cubes
- 500 g spaghetti
- 3 large eggs
- 3 large egg yolks
- 150 g Pecorino Romano cheese, freshly grated
- 1 tsp freshly ground black pepper, plus more for serving
- Salt, for pasta water
Instructions
- Cut the guanciale into 1 cm cubes. Place the guanciale into the clean, dry Thermomix bowl. Cook for 10-12 min / 120°C / Speed 1 / Reverse, or until crispy and golden. Remove the guanciale with a slotted spoon and set aside, reserving the rendered fat in the bowl.
- While the guanciale cooks, bring a large pot of salted water to a boil on the stove. Cook the spaghetti according to package instructions until al dente. Reserve 250 ml of the pasta cooking water before draining the spaghetti.
- In a separate bowl, whisk together the 3 whole eggs, 3 egg yolks, 100 g of the grated Pecorino Romano, and 1 teaspoon of freshly ground black pepper until well combined. Set aside.
- Once the guanciale is removed, add the hot, drained spaghetti directly into the Thermomix bowl with the rendered guanciale fat. Add 100 ml of the reserved pasta water. Mix gently for 30 sec / 80°C / Speed 2 / Reverse to coat the pasta.
- Add the egg and cheese mixture to the bowl. Immediately mix for 1 min / 70°C / Speed 2 / Reverse. If the sauce seems too thick, add more reserved pasta water, 20 ml at a time, mixing for 15 seconds after each addition, until desired creaminess is reached. The mixture should emulsify into a creamy sauce without scrambling the eggs.
- Add the crispy guanciale back into the bowl. Mix for 30 sec / 70°C / Speed 1 / Reverse to combine. Ensure to scrape down the sides of the bowl if needed to fully incorporate.
- Serve immediately, garnished with the remaining 50 g of grated Pecorino Romano and extra freshly ground black pepper.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.