Spaghetti alla Carbonara ___

Spaghetti alla Carbonara


For the Carbonara:

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


boil the pasta in water (4 quarts)

salt water as desired. Boil the pasta al dente

while the pasta is cooking, in a bowl beat well the eggs with a little salt and pecorino and some fresh pepper

in a pan fry the guanciale with a little EV olive oil

when pasta is ready, drain it and  quickly add the guanciale along  with oil and eggs from the top

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

garnish with fresh pepper and pecorino