Classic Spaghetti Carbonara

Classic Spaghetti Carbonara

Thermomix recipe: Classic Spaghetti Carbonara. Ready in 30 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add Pecorino Romano cheese to the mixing bowl. Grate 10 sec / Speed 10. Transfer to a small bowl and set aside.
  2. Add guanciale cubes to the mixing bowl. Cook 5-7 min / 120°C / Speed 1 (Reverse), or until crispy. Transfer guanciale to a separate bowl, reserving about 1-2 tablespoons of the rendered fat in the mixing bowl. Set aside.
  3. Add 1.2 L water and 1 tsp salt to the mixing bowl. Bring to a boil 10 min / 100°C / Speed 1.
  4. Add spaghetti through the lid opening. Cook according to package instructions (approx. 10-12 min) / 100°C / Speed 1 (Reverse). Use the simmering basket to help submerge the pasta if needed.
  5. While pasta cooks, in a separate bowl, whisk together the egg yolks, whole egg, and a generous amount of freshly ground black pepper. Stir in half of the grated Pecorino Romano.
  6. Carefully drain the cooked spaghetti using the simmering basket, reserving 50-80 g of the pasta cooking water.
  7. Immediately rinse the mixing bowl with cold water to cool it down, then dry thoroughly. This is crucial to prevent the eggs from scrambling. Add the reserved guanciale fat back to the clean bowl. Add the drained spaghetti, the egg and Pecorino mixture, and 50 g of the reserved pasta water.
  8. Mix 1 min / 70°C / Speed 2 (Reverse). Check consistency, add a little more reserved pasta water if needed, and mix for another 30 sec / 70°C / Speed 2 (Reverse). The sauce should be creamy and coat the pasta.
  9. Transfer the spaghetti carbonara to serving plates. Top with the crispy guanciale and the remaining grated Pecorino Romano. Serve immediately.

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