Episode Details

Chef Johnny Moroney demonstrates how to make authentic spaghetti carbonara using a traditional method without cream. The recipe relies on egg yolks, pecorino cheese, pasta water and guanciale (cured pork jowl) to create a silky emulsion sauce. The technique uses a double boiler method to prevent scrambling the eggs, resulting in a rich, creamy sauce from the cheese and egg yolks alone.

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