Italian Pasta Recipes

How to make the ultimate Italian Spaghetti Carbonara recipe

Here is the ultimate Italian Spaghetti Carbonara recipe. For Italians, cooking is a serious, sacred thing. It’s no wonder even the recipe for a pasta dish, with few ingredients and simple to cook ,can become a source of national debates.

For example, is “pasta alla carbonara” recipe, the real one, from Rome, made with pancetta (cured pork belly) or with guanciale (cured pork cheek)?

We recommend you use guanciale.




Yield:  4 Servings


  • 10.58 oz of spaghetti
  • 2 whole eggs
  • 4.23 oz of guanciale
  • 4.23 oz of pecorino romano
  • Extra virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste



  1. Start from the guanciale: Cut the guanciale into small chunks and gently brown it in a large pan with a little oil.
  2. Switch to the eggs: Crack the eggs into a deep dish, mix in the cheese and a pinch of salt.
  3. Cooking the pasta: Boil the spaghetti in plenty of salted water. Drain when al dente and pour into the pan with the guanciale.
  4. Mix it all together: Remove from the heat and stir well, add the beaten eggs, then a generous amount of ground black pepper. Stir quickly so that the eggs become creamy, cooking only with the heat of the pasta to obtain a perfect carbonara sauce.
  5. Serve this tasteful pasta carbonara immediately, in hot dishes.


Recipe from:



Buon Mangiata!

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