Spaghetti Carbonara

When a genuinely classic dish appears on the dining table, it seems as though the time it takes to disappear from people’s plates is inversely proportional to the time taken for its preparation in the kitchen. The food seems literally to literally dissolve from sight, as if you had invited to dinner one of the most skilled magicians. Have you ever tried, for example, making a dish of spaghetti carbonara and then measuring the reaction times of the guests as soon as the aroma of this popular Roman dish spreads through the house? To make it well you should follow a few key tips from our friend chef Andrea Valentinetti, with the help of which you will create a perfectly delicious pasta carbonara.

Ingredients

Information
5 minutes Total time
10 minutes Active time
Serves 1 person
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)

Preparation

Whisk the egg yolks with the blender with the olive oil, pepper, aniseed, salt, cheese and cream until you have a smooth sauce. Cook the spaghetti al dente, drain and mix the sauce in a bowl. Add smoked pancetta pieces.

Tips
You can prepare your spaghetti carbonara either using pancetta or, as they do sometimes in Italy, meat from the pig’s cheek which is quite fatty and has a similar flavour.
Trivia
Spaghetti carbonara is a true classic of central Italy: in particular, it is very popular in Rome.

Step by step

**Click on the photos to access full step by step!