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Carbonara pasta (pasta alla carbonara)

The recipe for a typical dish of Italian gastronomy in its authentic version, easy to prepare and made with simple ingredients.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: main courses
Cuisine: Italiana
Keyword: guanciale, pasta, pecorino romano
Servings: 2
Calories: 570kcal
Author: Mia Mattarello


  • 200 g Spaghetti
  • 100 g Guanciale or pancetta.
  • 3 Eggs
  • Grated pecorino or parmesan
  • Black pepper
  • Salt
  • Oil


  • Put the pot with water for the pasta directly on the fire, because the rest is done in a jiffy.
  • Fry the guanciale in a pan large enough to stir-fry the pasta.
  • Beat two eggs and the yolk of the third one, add three spoonfuls of grated pecorino and a pinch of salt. If the texture is more like a dough than a sauce, add a spoonful of cooking water to make the pasta a little more liquid.
  • Strain the pasta and sauté it with the contents of the pan.
  • Turn off the heat and add the beaten egg to the pasta and stir. With the remaining heat in the frying pan the egg should have enough to thicken a little, smear the pasta, but without turning into little pieces of omelette. If the egg is too raw, put the paella on the fire for a few more seconds, but still not as thick as an omelette!
  • Add pepper to taste, stir and serve.