Spaghetti alla Carbonara

Spaghetti alla carbonara is a rustic dish typical of Rome and prepared with “poor” ingredients and intense flavour. The type of pasta traditionally used are spaghetti. The name is derived from the word for ‘coal’ – ‘carbone’, a dish eaten by sellers of coal and coal miners.

spaghetti alla carbonara - Passione Italiana


  • 1 pound spaghetti
  • guanciale or pancetta cut in small pieces
  • 3 large eggs
  • 1/4 pound grated pecorino romano
  • black pepper
  • salt
  • extra virgin olive oil


First, boil the pasta in water – salt water as desired. Cook the pasta al dente and, while the pasta is cooking, in a bowl beat the eggs well with a pinch of salt and pecorino cheese as well as some freshly ground pepper.
Then, in a pan, lightly fry the guanciale with a little extra virgin olive oil. When pasta is ready, drain it and quickly add the guanciale along with the oil and eggs.
Toss the pasta immediately and very quickly as the heat of the pasta will cook the eggs
you may also want to toss it on the flame for 1 more min to cook the eggs a little more.
To conclude, garnish with fresh pepper and pecorino.
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