Sunday, May 19 2024

Pasta carbonara is made with pasta, guanciale, pecorino romano, pepper and eggs.

Let’s see together how to make it creamy and irresistible.

Pasta alla Carbonara is a culinary masterpiece that has won the hearts of food lovers worldwide.

Join us as we dive into the tantalizing world of this iconic Italian pasta dish, where tradition and taste combine to create a truly unforgettable dining experience.




1) Always use the guanciale.
2) No Parmigiano Reggiano cheese, only Pecorino cheese.
3) You don’t have to cook the egg; you’re not making an omelet.
4)No garlic or onion, you are not making a meat sauce.
5)No oil, no butter, no lard. You need to purge the guanciale.
6)No chili pepper.
7)Do not use any spices other than pepper.
8)Whoever puts cream must go to jail.
9)There is no such thing as a “vegan” carbonara.
10)Tonnarelli, spaghetti, bucatini, rigatoni. It’s all fine, as long as you don’t let the pasta brown.





  • 14 oz of pasta (tonnarelli, spaghetti, bucatini, rigatoni)
  • 3 whole eggs
  • 1 egg yolks
  • 9 oz of guanciale
  • 3/4 cup of Pecorino Romano cheese
  • salt and pepper to taste




After cutting the guanciale into strips rather than cubes, these should be melted in a frying pan over medium heat.

As soon as the guanciale is cooked and has begun to “ooze” the fat, we speed up the cooking with high heat, so as to make it crispier, but avoiding burning.

Meanwhile, in an oven dish, we break the 4 eggs and after beating them, perhaps with a little cooking water and pecorino cheese, we wait until our pasta is cooked.

We drain the pasta and flavour it in the previously prepared guanciale, for about thirty seconds over high heat.

The pasta seasoned with the guanciale will now go together with the egg, in the dish and the grated pecorino cheese.

Before serving, we will stir the mixture well and sprinkle the individual dishes with pepper and pecorino cheese.



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