Chef Steffen Henssler shares carbonara recipe with water‑bath technique

German chef Steffen Henssler published a detailed recipe for Spaghetti Carbonara, emphasizing a water‑bath step that gently heats the egg yolk to create an exceptionally creamy sauce. He recommends using guanciale, freshly ground pepper and a pinch of salt, and suggests substituting pancetta if guanciale is unavailable. Henssler also advises using a 24‑month‑aged Parmesan for depth and offers Pecorino Romano as an alternative for a saltier flavor. The method avoids cream, staying true to traditional Italian practice where the sauce’s richness comes solely from egg yolk and pasta cooking water. Historical notes note the dish’s disputed origins in Rome and its evolution after World War II.