Pasta & Rice

Carbonara Spaghetti

Spaghetti alla Carbonara is undoubtedly the queen of Roman traditional pastas, its origins are ancient.

Carbonara is a dish prepared with popular ingredients and with an intense flavor.

According to legends Carbonara would have been “invented” by the charcoal burners – “carbonari” in Roman dialect – who prepared it using ingredients that are easy to find and preserve.

Servings = 4 pax – Prep. Time = 5 minutes – Cooking Time = 11 minutes


  • 440 gr. spaghetti
  • 200 gr. guanciale
  • 250 gr. pecorino cheese
  • 5 egg yolks + 1 egg white
  • black pepper
  • salt


Beat the eggs, 100 gr of pecorino cheese and two pinches of pepper in a glass bowl using a fork. Leave the mixture to rest 5 minutes away from the heat.

In a non-stick iron pan, brown the bacon by removing the rind and cut into cubes or strips, over high heat without adding any oil for 5 minutes. Remove half of the fat.


Cook the pasta for 3/4 of the cooking time, in a pot with plenty of salted water.
Drain the pasta and stir-fry for 1 minute with the bacon and its fat. Turn off the stove.
Out of the stove, pour the eggs and cheese mixture over the pasta and stir quickly, adding 2 tablespoons of the pasta cooking water if necessary.

Put pasta on you plate and sprinkle with pecorino and pepper.

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