Name: Nick DiGiovanni's Carbonara
Prep time: 1800 s
Cook time: 1200 s
Total time: 4800 s
Yield: 4
Cuisine: Italian
Ingredients: FOR THE FRESH PASTA; 00 pasta flour: 1.5 cups; Happy Egg yolks: 7-8; Olive oil: as needed; FOR THE CARBONARA; Guanciale: 3.5 oz; Egg yolks: 4; Pecorino Romano: 1 cup (grated); Freshly ground black pepper: to taste; OPTIONAL GARNISHES; Prepared confit egg yolk: 1 per dish; Freshly shaved truffle: as desired

Nick DiGiovanni's Carbonara

11 Aug 2026

Nick DiGiovanni

Chef

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Difficulty

Medium

Total Time

1H 20MIN

Cuisine

Italian

Ingredients

FOR THE FRESH PASTA

00 pasta flour: 1.5 cups

Happy Egg yolks: 7-8

Olive oil: as needed

FOR THE CARBONARA

Guanciale: 3.5 oz

Egg yolks: 4

Pecorino Romano: 1 cup (grated)

Freshly ground black pepper: to taste

OPTIONAL GARNISHES

Prepared confit egg yolk: 1 per dish

Freshly shaved truffle: as desired

Nick DiGiovanni takes carbonara up a level by starting with fresh, yolk-rich pasta, then coating it in a classic combination of guanciale, Pecorino Romano, egg yolks, and black pepper. Confit egg yolk and shaved truffle are optional finishes for an even richer version.

How to make Carbonara

01.

Make the Fresh Pasta

Combine the flour, egg yolks, and a splash of olive oil. Knead until a smooth dough forms.
Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
Roll the dough through a pasta machine until approximately 2 mm thick.
Pass the pasta sheets through the spaghetti cutter and set aside.

02.

Render the Guanciale

Add the guanciale to a cold pan and slowly render over medium-low heat until golden and crisp.
Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

03.

Cook the Pasta

Bring a large pot of lightly salted water to a boil.
Add the fresh pasta and cook until al dente.

04.

Finish the Carbonara

In a bowl, whisk together the egg yolks, Pecorino Romano, and a generous amount of freshly ground black pepper.
Using tongs, transfer the pasta directly to the pan containing the reserved guanciale fat. Add about ½ cup of the pasta cooking water.
Remove the pan from the heat. Add the egg and cheese mixture and toss vigorously until the sauce is creamy and emulsified.
Fold in half of the crispy guanciale.
Divide among plates and finish with the remaining guanciale and freshly ground black pepper.
If desired, top with a prepared confit egg yolk and freshly shaved truffle.