Cannabis Carbonara

Ingredients

• 400 g 400 g Spaghetti or Rigatoni
• 150 g 150 g Guanciale (or pancetta)
• 4 Stück 4 Stück Egg yolks
• 1 Stück 1 Stück Whole egg
• 80 g 80 g Pecorino Romano (freshly grated)
• 40 g 40 g Parmigiano Reggiano (freshly grated)
• 2 TL 2 TL Black pepper (freshly ground)
• 2 EL 2 EL Cannabis-Olive Oil (cold)
• 100 ml 100 ml Pasta cooking water (starchy)
• nach Geschmack nach Geschmack Salt (for pasta water)

Instructions

1. 1
   Render guanciale in the pan without oil over medium heat until crispy. Reserve the fat.
2. 2
   Whisk together egg yolks, whole egg, and cheese until creamy. Season with pepper.
3. 3
   Stir cold cannabis-olive oil into the egg mixture.
4. 4
   Cook pasta al dente — reserve pasta water!
5. 5
   Remove the pan with guanciale fat from heat.
6. 6
   Add pasta directly to the pan, add guanciale.
7. 7
   Add egg mixture — IMPORTANT: pan is off, pasta is slightly cooled. Add starchy pasta water drop by drop.
8. 8
   Toss quickly until creamy sauce forms — never scrambled, never hard.
9. 9
   Serve immediately, top with more Pecorino and pepper.

Pro Tips

• NEVER cream — that's carbonara heresy. Creaminess comes only from eggs and starch.
• Temperature control is everything: too hot = scrambled eggs, too cold = no emulsion.
• Cold cannabis oil in the egg mixture — it NEVER goes in the hot pan.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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