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.


  • spaghetti 100 grams
  • fresh cream 30 millilitres
  • extra virgin olive oil 15 millilitres
  • egg yolks 2 egg yolks
  • salt
  • pepper
  • aniseed
  • Pecorino sheep's cheese 30 grams
  • pancetta 40 grams smoked
5 minutes Total time
10 minutes Active time
Serves 1 person
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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.

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.
Spaghetti carbonara is a true classic of central Italy: in particular, it is very popular in Rome.

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