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     Spaghetti Carbonara Header

                                  Spaghetti Carbonara Sauce
   Spaghetti Carbonara Photo
Category: Spaghetti, Pasta & Rice
Servings: 4 - 6
Total time: 20 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 pound spaghetti

- 2/3 cup diced pancetta or thick cut bacon

- 3 large egg yolks

- 1/3 cup extra virgin olive oil

- 1/3 cup grated Pecorino Romano cheese

- Salt and pepper


1.  Prepare the water for the pasta according to the manufacturer's instructions.

2.  While waiting for the water to boil, in a sauté pan, over medium-high heat, add the olive oil and pancetta. Sauté the pancetta until it is golden brown, approximately 8 - 10 minutes. When cooked well, remove the pan from the heat and set aside.

3.  In a mixing bowl, beat the egg yolks, pecorino, a pinch of salt and a generous pinch of pepper well until you have a thick sauce.




4.  Cook the spaghetti according to the manufacturer's instructions.

5.  When the pasta is ready, reserve 2 cups of the cooking water and drain the rest of the pasta.

6.  Place the drained pasta into a serving dish and pour the cooked pancetta and olive oil over the pasta. Mix thoroughly.

7.  Pour the egg and cheese mixture over the pasta along with 1/4 cup of the pasta water and mix very well until the egg mixture becomes a sauce. If the sauce is too thick, add another 1/4 cup of the pasta water and mix well again. Repeat this process until the sauce reaches a velvety consistency.

8.  Serve immediately with additional Pecorino Romano cheese.