Classic Spaghetti Carbonara

Thermomix recipe: Classic Spaghetti Carbonara. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 100 g Pecorino Romano cheese, in pieces
• 150 g guanciale (cured pork jowl) or pancetta, cut into 1 cm cubes
• 400 g spaghetti
• 2 large egg yolks
• 1 large whole egg
• Freshly ground black pepper, to taste
• 1200 g water
• 1 tsp salt

Instructions

1. Add Pecorino Romano cheese to a clean, dry Thermomix bowl. Grate 10 sec / Speed 10. Transfer to a separate bowl and set aside.
2. Add guanciale or pancetta to the Thermomix bowl. Cook 8 min / 120°C / Speed 1 (Reverse). Transfer the cooked guanciale to a plate, leaving the rendered fat in the bowl. Set aside.
3. In a separate medium bowl, combine the egg yolks, whole egg, half of the grated Pecorino Romano, and a generous amount of freshly ground black pepper. Whisk well until smooth. Add 1-2 tablespoons of the reserved guanciale fat from the Thermomix bowl to the egg mixture and whisk again.
4. Add 1200 g water and 1 tsp salt to the Thermomix bowl (on top of any remaining guanciale fat). Heat 12 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow evaporation.
5. Break the spaghetti in half if necessary to fit through the lid opening. Add the spaghetti to the boiling water. Cook according to package directions, typically 10-14 min / 100°C / Speed 1 (Reverse). After 5-7 minutes, pause, gently stir the spaghetti with a spatula to ensure it is submerged and not sticking.
6. Drain the spaghetti using the simmering basket or Varoma, reserving about 150 ml of the pasta cooking water. Immediately return the hot, drained spaghetti to the Thermomix bowl.
7. Add the prepared egg and cheese mixture and the cooked guanciale to the bowl with the spaghetti. Mix 30 sec / 90°C / Speed 2 (Reverse). This step gently emulsifies the sauce without scrambling the eggs. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, mixing briefly until a creamy consistency is achieved.
8. Mix for a final 1 min / 90°C / Speed 1 (Reverse) to ensure even coating and prevent sticking.
9. Serve immediately, garnished with the remaining grated Pecorino Romano and extra freshly ground black pepper.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.