“Carbonara” spaghetti

carbonara pasta

This is a classical Italian recipe… very particular but very, very tasty.

You’ll find out that the more you cook this, the better you will be at preparing them 🙂

Let’s start!


  • 150 grams of “guanciale” (lard from the pig’s cheek) , if you cannot find it…smoked pancetta is fine too
  • 2 spoons of oil
  • 350 grams of spaghetti pasta
  • pepper
  • 4 egg (4 yolk and 1 whole)
  • 100 grams of “pecorino” cheese. If you cannot find it use parmesan instead (but it won’t be the same 😉 )
Boil some water. When it is boiling add salt but not as you usual do with pasta…..the  sauce for this dish is already salty 😉
Throw spaghetti in (don’t split them!!!)
In the meantime dice the “guanciale”, throw it in a pan adding the 2 spoon of oil…let it fry for a bit until the grease becomes “transparent”. Then take it away from the fire.
Whisk the 4 eggs (only one of them should be albumen + yolk) in a bowl, then add pecorino cheese and some pepper.
Only before draining the pasta, add the guanciale to the mixture.
When you drain the pasta, throw it directly into the sauce after draining. Mix them well (always in the bowl) and serve directly.
Add pepper or other pecorino if you wish 😉
You can leave a response, or trackback from your own site.

Leave a Reply


Sponsored by Curry and Spice