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Classic Carbonara

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Cuisine

Italian (Roman)

Difficulty

Intermediate

Total Time

25 min

Ingredients

  • 400g Spaghetti
  • 150g Guanciale, diced
  • 3 Large eggs
  • 1 Egg yolk
  • 80g Pecorino Romano, grated
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Reserved pasta water (as needed)

Steps

  1. 1.Boil salted water and cook spaghetti until just al dente.
  2. 2.Render guanciale in a skillet over medium heat until crisp but not burnt.
  3. 3.Whisk eggs, yolk, pecorino, and black pepper into a creamy base.
  4. 4.Move pasta directly into the guanciale pan and toss to coat in fat.
  5. 5.Take pan off heat, loosen with pasta water, then stir in egg mixture rapidly.
  6. 6.Adjust silkiness with more pasta water and serve with extra pecorino.

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Top-down hero shot of all Carbonara ingredients arranged on slate counter.