Spaghetti alla Carbonara

One of Italy’s most traditional pasta dishes, originally from Rome but a staple for Italian homes across the country. An easy quick recipe to fix a delicious last minute meal with little effort. The pancetta can be substituted with crunchy roasted veggies to make the dish vegetarian.

(Recipe for 4)


1 pound Spaghetti

For the Carbonara sauce:
4 Eggs
½ pound Pancetta or Bacon, diced
1 tbs Butter
1/2 cup Parmiggiano Reggiano Cheese, grated
1 Garlic Clove, peeled
Salt and Pepper

Utensils needed:

Large Bowl
Large pot
Large Strainer


Fill the large pot with water and bring to boil.
In the mean while, peel the garlic clove and dice the pancetta. Place both ingredients on the pan at medium heat. Cook until the pancetta gets crunchy. In the bowl lightly beat 2 whole eggs, 2 yolks, butter, half the Parmigiano Reggiano cheese, salt and pepper.
Cook pasta in salted boiling water, according to recommended cooking time written on the box.
When pasta is Al-Dente cooked, drain and transfer directly into the large bowl, adding the crispy pancetta. Mix well and fast, so that the egg does not scramble, but evenly covers all the spaghetti with a creamy texture.

Place pasta in individual serving bowls and garnish with the remaining Parmigiano Reggiano Cheese.

Buon apettito!

Leave a comment

Comments will be approved before showing up.

Also in Recipes & Tips

Bean and Fresh Corn Minestrone

This is a classic summer soup recipe from the region Friuli Venezia Giulia in the northeast of Italy.

Continue Reading

Cantaloupe and feta salad

This recipe celebrates the peak of cantaloupe season!

Continue Reading

Capers Tips

These capers are cultivated in the island of Pantelleria and preserved in artisanal sea salt from Trapani.

Continue Reading