Submitted by: Luca V.
Recipe Source Country: Italy
Cooking/Prep time: 10 to 30 minutes

Ingredients (2 portions)

  • 200 g pasta
  • 3 eggs
  • 60 g pecorino cheese or parmesan cheese
  • Salt
  • 50 g Bacon
  • Pepper


  1. First, heat a pan of water. As for salt, just a little is needed: about half the usual quantity, given that the pecorino is already very tasty. When it has reached the boil, boil the chosen pasta: long pasta such as spaghetti or bucatini, but mezze sleeves are also perfect.
  2. Take the bacon, remove the rind, and cut it into rather thick strips, about half a centimeter thick. Let it sizzle in a pan over a moderate heat until the fat becomes transparent. There is no need to add more oil, as it will already cook in its abundant fat. Pour the fat into a small bowl. Put the bacon back on the heat to make it crispy for a few minutes, then turn off the heat and keep the bacon separately.
  3. Place the egg yolks in a bowl, add the pecorino (keeping two spoons for decoration) and a sprinkling of freshly ground black pepper. Mix briefly with a spatula.
  4. Add 2 ladles of bacon fat to make the egg yolk mixture creamy, dense and velvety, mixing with the spatula. Set aside a glass of the pasta cooking water and drain it al dente.
  5. Pour the pasta into the pan where you cooked the bacon, with the heat off, and add the egg yolk and pecorino cream and a ladle of cooking water. Mix very well to mix everything together. If necessary, add more water. This operation must be done strictly out of focus.
  6. When the carbonara pasta has become super creamy (but not liquid), thanks to the heat of the pasta and the starches contained in the water, add the bacon (keeping a few strips for decoration), mix briefly and serve on the various dishes.
  7. Decorate with a sprinkling of pecorino and a little more pepper. Your Carbonara is ready!
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