• 350g spaghetti
  • 220g guanciale (pancetta) or bacon
  • 2 whole eggs and 1 yolk
  • 90g grated Parmigiano or Pecorino Romano
  • olive oil
  • salt
  • pepper
  • 350g spaghetti
  • 220g guanciale (pancetta) or bacon
  • 4 dl cooking cream
  • 1 onion finely chopped
  • 1 garlic finely chopped
  • 100 gram julliene from mushrooms
  • 1 chicken stock tablet
  • 2 whole eggs and 1 yolk
  • 90g grated Parmigiano or Pecorino Romano
  • olive oil
  • pepper

I post this dish because my wife loves it so much :-)

Pasta ” Alla Carbonara”  (usually spaghetti, but also fettucini, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino romano or ParmigianoReggiano), bacon (guanciale or pancetta), andblack pepper. The dish was created in the middle of the 20th century.

The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks.Guanciale is the most usual meat, but pancetta , or local bacon are also used.


Prep: 5 mins

Bring to the boil a large pan of water (you will need at least 4 litres for this amount of pasta, if you’re doing it for more than 4 add an extra litre every 100g pasta), adding two not too full dessert spoons of sea salt when water starts to boil.

Throw in the pasta about a minute after the salt.

Do NOT break the spaghetti! Even if they don’t fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect.

When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced pancetta for only a couple minutes, it doesn’t need more.

Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little glug of olive oil. (The pasta needs to be just short of “al dente” when you drain it as it will continue cooking in the pan.)

Off the heat prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.

Put the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.

Season to taste with freshly ground black pepper and deco with freshly chopped oregano to taste.

Cook’s tipEven if you are making a different version of carbonara remember never to throw the eggs in full heat (ie directly in the pan) as they will overcook and you’ll find yourself with scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.


prep: 10 minutes 

1. cook spaghetti following directions above.

2.in a sauce pan fry the bacon.

3.Add the onion and the garlic and fry till golden brown on medium/high heat.

4. add full cooking cream

5.add mushrooms and cook for 5 min.

5. add 1 tablet chicken stock

6. add cooked pasta and follow the same as above

7. garnish with freshly chopped oregano leaves

AL DENTE = when the pasta is done and still has a bite to it. in Europe we also say “bite done”