Carbonara

Close-up of creamy Claypot Carbonara with spaghetti, crispy bacon, and Pecorino Romano, served directly from the Magnifique Claypot for rustic Italian style.

Adapted by Kyle Libramonte

Prep Time:10 m ● Cook Time:20 m

Serves 4

Ingredients:
  • 1 lb Spaghetti
  • 2 tsp Kosher salt (for pasta water)
  • 4 oz Bacon (or guanciale or pancetta), diced
  • 2 Large eggs
  • 2 Large egg yolks
  • 1 cup Pecorino Romano, freshly grated (or Parmesan)
  • Black pepper, freshly ground, to taste
Instructions:
  1. Cook Pasta
    Fill Claypot with water, add salt, and set to Pasta Mode.
    Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain. Leave 1/2 cup water in Claypot.
  2. Render Guanciale
     Set Claypot to Sauté HIGH. Add (guanciale or pancetta ) bacon and cook until crispy, about 5 minutes. Remove and set aside, leaving rendered fat.
  3. Prepare Sauce Base
    In a bowl, whisk eggs, yolks, cheese, and black pepper until creamy.
  4. Combine Pasta & Sauce
    Return spaghetti to Claypot with splash of reserved pasta water. Turn off heat but keep warm.
    Stir in egg-cheese mixture quickly, tossing until sauce emulsifies glossy (without scrambling).
    Add more pasta water as needed for silky consistency.
  5. Finish & Serve
     Stir in crispy bacon (guanciale or pancetta)
    Top with extra Pecorino Romano and black pepper.
    Serve straight from Claypot for rustic Italian charm. 

 

Close-up of creamy Claypot Carbonara with spaghetti, crispy bacon, and Pecorino Romano, served directly from the Magnifique Claypot for rustic Italian style.

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