Classic Roman Style Carbonara

They say “when in Rome, do as the Romans do.” When we’re in Rome, we follow this rule to a tee. Be it a long walk through the Piazza Navona, carciofi alla romana in the Jewish Quarter, or late night gelato, we embrace Roman life with open arms. One thing we never leave Rome without, is at least one (let’s be honest, two) servings of a classic carbonara. Undeniably rich and savory, carbonara is one of those dishes that exemplifies Italian cooking. This traditional Italian pasta recipe uses just four ingredients and comes together in under 30 minutes. The secret? Like all good Italian food, use the highest quality ingredients you can find. 




Serves 4-6


1 lb Spaghetti
4 oz guanciale (or pancetta if you can’t find guanciale)
▢ 2 whole farm fresh eggs and 4 whole yokes 
▢ 3 oz Pecorino Romano freshly grated 
▢ Freshly ground black pepper, lots of it




  1. Bring a large pot of water to a boil and add salt. 
  2. While you wait for the water to boil, grate the Pecorino Romano into a bowl and set aside. 
  3. Cut the guanciale into thin strips. Place a skillet pan over low heat and render the guanciale, stirring occasionally until crispy. Remove from the pan from heat. 
  4. When the water is boiling, add the spaghetti and cook until al dente, roughly 10 minutes. 
  5. While the spaghetti is cooking, whisk together the eggs and grated cheese. Season generously with freshly ground black pepper and a pinch or two of salt. 
  6. When the pasta is done cooking, remove from heat. 
  7. Add two tablespoons of pasta water to the egg mixture and whisk to combine. This is called tempering. It will help to keep the eggs from scrambling when you add the pasta. 
  8. Using tongs, lift the pasta out of the pot and place directly into the egg mixture, gently folding the pasta into the mixture, continuously moving the noodles to coat them evenly in the egg mixture while slowly melting the cheese. Continue in this fashion until the sauce is velvety smooth. Pour the guanciale and fat from the pan into the mixture and continue to toss for another minute. 
  9. Serve immediately with freshly ground pepper. 
  10. Mangiamo. 


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