Wednesday, June 12 2024

Pasta Carbonara or simply Carbonara; is a typical first course of Roman cuisine, appreciated all over the world!
Based on pasta, eggs, guanciale bacon, cheese!

A poor dish, but with heavenly goodness, which according to one of the most reliable hypothesis was born in 1944 in the days of liberation; from the ingredients available to American soldiers put together by a Roman cook.

Follow this Carbonara Recipe accompanied by all the step-by-step tips and secrets and you will prepare a perfect Pasta Carbonara at home! creamy and delicious! in just 15 minutes and a few moves!

Just as good as that of the best restaurants in the Capital!




  1. The guanciale: the use of smoked bacon  is allowed in extreme cases if-and only if-you do not have the possibility of finding guanciale; the latter should be cut into strips and then browned in a pan without adding fat, until it becomes crispy.
  1. The eggs: originally, as a poor dish, the whole egg was used in carbonara, without too much finesse.
    Today the most quoted school of thought wants only the yolk for a creamier result; in order not to make the dish too heavy, my advice is to use 1 whole egg for every 3 yolks (considering 1 yolk for every 100 g of pasta per person).
  2. The pecorino cheese: a firm NO to Parmesan and any cheese other than Roman pecorino (preferably DOP).
  3. The black pepper: there is no carbonara without it! Prefer the one to be freshly ground for a pleasantly aromatic result.
  4. NO to the omelet effect: the eggs should be worked together with the pecorino with a whisk in a clean bowl, away from the heat, while the pasta is cooking. Once al dente, the pasta should be drained and stirred in the bowl (not over a flame) for a creamy result.
  5. Absolute ban on cream: I’ll latch onto the previous point by talking about creaminess. Eggs, expertly whipped-with enough pecorino cheese to make firm, thick cream-are enough on their own, along with any tablespoon of pasta cooking water, to achieve a creamy effect. Never cheat by using cream or a drop of milk.
  6. Spaghetti, mezze maniche, rigatoni or elicoidali: the strictest tradition prefers long pasta, generally spaghetti.
    For a more enjoyable result, vermicelli or spaghettoni are also fine. But there are not a few Roman trattorias that use mezze maniche rigate and rigatoni.
  7. No onion: although this variation can give a pleasant result appreciated by many, the purist recipe for carbonara does not call for it.
  8. No pepper: the typical spicy touch of carbonara is given by pepper.
  1. Pasta al dente: if overcooked pasta is never a good choice, for the preparation of carbonara this rule applies double!





  • 1/2 cup of guanciale (cured pork).
  • 1 cup (200 grams) of pasta (rigatoni, spaghetti)
  • 1 cup of Pecorino Romano cheese
  • 3 egg yolks
  • pepper and salt to taste





Cut guanciale into thin strips and place on a cold skillet,
cook over low heat to sweat the guanciale and extract all the fat,it will be 100% crispy.

Grate the pecorino romano cheese in a bowl.

In a bowl put the 3 egg yolks, pepper and salt and the grated pecorino cheese.

Mix until creamy.

Once the fat from the guanciale has come out, put a tablespoon and a half of it into the previously created cream.

Now run the cream in a bain-marie, continuing to stir and adding a teaspoon of hot water (for 5 minutes).

Cook the pasta; remove the guanciale that has now become crispy and leave the fat in which you will finish cooking the pasta for the last 4 minutes.

Remove the pan from the heat, add the cream and guanciale and stir slowly.

Plate, and sprinkle with more pecorino Romano cheese.


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  1. This is one of my favorite dishes from when we lived in Naples, Italy!! Could yo please tell me where I can get a battery operated grater from? Been wanting one since we left Italy & can’t find one anywhere! Thanks!

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