Traditional Spaghetti Carbonara

Thermomix recipe: Traditional Spaghetti Carbonara. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 100 g Pecorino Romano cheese, cut into pieces
• 150 g guanciale (Italian cured pork cheek), cut into 1 cm lardons or strips
• 1200 g water
• 1 tsp salt
• 350 g spaghetti
• 3 large egg yolks
• 1 large whole egg
• 30 g reserved pasta cooking water (approx.)
• Freshly ground black pepper, to taste

Instructions

1. Add Pecorino Romano cheese to the clean, dry mixing bowl. Grate 10 sec / Speed 10. Transfer to a small bowl and set aside.
2. Add guanciale to the mixing bowl. Sauté 8 min / 120°C / Speed 1 (Reverse).
3. Using the simmering basket, remove about 2-3 tablespoons of crispy guanciale for garnish and set aside. Leave the remaining guanciale and rendered fat in the bowl.
4. Add 1200 g water and 1 tsp salt to the mixing bowl. Bring to a boil 10 min / 100°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter.
5. Once the water is boiling, add the spaghetti through the lid opening. Cook according to package instructions (typically 8-12 minutes) / 100°C / Speed 1 (Reverse). Stir gently with the spatula after 1 minute to ensure spaghetti is submerged.
6. While the spaghetti cooks, in a separate medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano (reserving a small amount for garnish), and a generous amount of freshly ground black pepper.
7. Once spaghetti is cooked, drain it using the simmering basket, reserving approximately 150 g of the pasta cooking water.
8. **CRITICAL SAFETY STEP:** Remove the Thermomix mixing bowl from its base to prevent the eggs from scrambling from residual heat. Add the cooked spaghetti and the egg mixture to the mixing bowl with the remaining guanciale and fat.
9. Insert the butterfly whisk. Mix gently 30-60 sec / Speed 2 (Reverse), gradually adding 30 g (or more, up to 100 g) of the reserved pasta cooking water through the lid opening until the sauce is creamy and emulsified. The residual heat from the pasta will gently cook the eggs.
10. Serve immediately, garnished with the reserved crispy guanciale, extra grated Pecorino Romano, and freshly ground black pepper.

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