Spaghetti carbonara

There are recipes from the Italian cuisine which manage to be satisfying and delicious even in their simplicity, thanks to the genius in creating a delicious combination of ingredients, or perhaps because of the versatility of a dish that can be enjoyed on any occasion. Today’s recipe is one of those that is a true triumph, for young and old: spaghetti carbonara, a dish that was originally eaten by charcoal workers, served cold, and without using cutlery. There are many variants of this dish: in Lazio, Umbria and in Campania. Here we suggest spaghetti, Pecorino cheese, eggs, olive oil, salt and pepper, wisely adding the spaghetti to the eggs and not the other way round. Are you ready to soak up the appreciation and enthusiasm of those will be sharing your meal?


15 minutes Total time
15 minutes Active time
Serves 4 persons
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Cut the pancetta into cubes and fry in a little oil until golden brown, then turn off the heat and set aside. In a large bowl beat the eggs with the Pecorino cheese and pepper. Cook the spaghetti in salted water and, just before draining the pasta, re-heat the oil with the pancetta. Drain the pasta - cooked ‘al dente’ - and pour over the beaten egg mixture whilst the pasta is still hot. Mix well, then pour over the hot oil with the bacon and mix again. Adjust the pepper and cheese if necessary. Serve and eat hot.

So as not to spoil the creaminess of the sauce, don’t add the eggs to with the pasta while it is still on the heat.
The origin of spaghetti carbonara, even today, has not been established beyond doubt: according to some it comes from Umbria, while for others it is Neapolitan.

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