Lunch Pasta

Classic Spaghetti Carbonara with Guanciale or Pancetta

How to prepare the real Italian recipe of Traditional Roman “Spaghetti Carbonara” or Pasta with Eggs and Pancetta

The name of this traditional dish “Spaghetti Carbonara” means “Pasta made the charcoal men way”. The dish originates from Lazio area and is part of the Roman cooking tradition. You don’t need many ingredients to make a fantastic Italian pasta such as “Carbonara”. A delicious Classic Pasta often made at home for lunch in Italy.

Spaghetti used in this preparation should be very hot when dropped into the bowl. As the eggs are raw and they will cook instantaneously with the heat of the pasta, for a tasty naturally creamy sauce. You should use “Guanciale” instead of “Pancetta“, but you will find it only if you are lucky to leave in Italy!

Ingredients for 4 People

  • 150 g “Pancetta” or “Guanciale” (chopped, about 1-2cm) Pork meat similar to Bacon cut, or use bacon if “pancetta” is not available
  • 400 g Spaghetti
  • 4 Egg only yolks
  • freshly ground Black Pepper
  • 90 g freshly grated Pecorino Romano or Parmesan Cheese as an alternative if you don’t like Pecorino, about 6 tablespoons
  • 2 tablespoons of Extra Virgin Olive Oil or 60gr
  • Salt, to taste


1. Fill a large pot with cold water and add a handful or so of sea salt. Cover the pot and heat the water until it boils. Add the olive oil, diced “Pancetta” to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Drop the spaghetti into the boiling salted water and cook according to package instructions, 7-9 minutes or until “al dente”, tender but still firm to the bite.

2. While the pasta cooks, combine the eggs in a plate with the Pecorino or Parmesan cheese in a bowl and beat with a whisk until completely mixed. You can also mix half Pecorino and half Parmesan cheese as a variant if you wish. Do not overcook pasta, its crucial!

3. Drain the pasta, then add the cooked crispy “pancetta”, the eggs cream just made with cheese and egg yolks. It is important not to add the eggs in the warm pan but mix them with the pasta on a plate or they will become solid. Serve right away, with additional grated cheese and black pepper as desired. Simply wonderful.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

Spaghetti Carbonara