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…



Recipe from: https://discoveritaly.alitalia.com/en/it/destinations/rome/easy-pasta-carbonara-recipe-for-perfect-sauce





  • 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


Spaghetti Carbonara Recipe Step by Step


  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.

Serve this tasteful pasta carbonara immediately, in hot dishes.


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