Spaghetti alla carbonara

Spaghetti alla carbonara is a typical pasta recipe from the regions of Rome and Lazio, in Italy.

Preparation Time







  • 400 g Garofalo spaghetti (n. 9)

  • 200 g pancetta or cured pork cheek

  • 50 g grated Parmigiano reggiano cheese

  • 20 g grated Pecorino cheese

  • 3 eggs yolks and 1 whole egg

  • Black pepper

Product used


  • 1

    - Slice the pork cheek (or pancetta) into small strips and brown them in a pan over very low heat, so that they end up slightly crispy but without drying out.

  • 2

    - Beat the eggs with a fork in a large bowl (which will be used to serve the pasta) along with the grated cheeses and a generous amount of freshly ground pepper, until you get a creamy consistency.

  • 3

    - Cook the pasta in boiling water with salt, drain and toss in the bowl with the mix of eggs, cheeses and pepper without stirring.

  • 4

    - Once mixed together, add the hot pork cheek (or pancetta) and, if necessary, a few tablespoons of the pasta water.

  • 5

    - The heat of the pasta and the bacon will be enough to give the mix the ideal consistency, without the egg curdling and drying out.

  • 6

    - When serving out, you can add more grated cheese and more pepper.

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