Spaghetti alla Carbonara

Print Friendly, PDF & Email

Spaghetti alla Carbonara

  Serves 4 People


  • 13 oz Spaghetti
  • 5 oz Pancetta (or Guanciale or Bacon)
  • 4 Egg Yolks
  • Salt and Pepper to Taste


  • Cook the spaghetti in a large pot of salted water
  • Cut the pancetta into small cubes and put in a saucepan and gently brown without adding any oil
  • Beat the egg yolks with the Pecorino cheese and two tbsp of boiling water; add freshly ground black pepper
  • When the pasta is cooked al dente, drain it (reserve some liquid) and add the pasta to the pan with the pancetta
  • Remove the pan from the heat and then add the beaten egg mixture and a tablespoon of pasta cooking water for a creamy result
  • Stir for a minute; serve with Pecorino cheese and black pepper