Spaghetti with Eggs, Pancetta and Pecorino Romano
Spaghetti alla Carbonara

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my spaghetti alla carbonara for you to enjoy.

Carbonara is the Italian word for ‘charcoal burner’, so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

TwitterFacebook

4

Serves

8

Ingredients

Pork

Main Ingredient

Pasta Recipes

Type

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 250g diced pancetta
  • 4 eggs
  • 6 tablespoons freshly grated Pecorino cheese
  • 4 tablespoons finely chopped flat-leaf parsley
  • 500g spaghetti
  • to taste salt and black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest spaghetti alla carbonara! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil and butter in large frying pan over a medium heat and fry the pancetta for 8 minutes, stirring occasionally, until golden and crispy. Set aside.

Whisk the eggs and half the cheese in a bowl. Add the parsley and plenty of black pepper. Set aside.

Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.

Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture. Mix everything together for 30 seconds with a wooden spoon.

The heat from the pasta will be sufficient to cook the egg to a creamy coating.

Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top.

Once you’re done, simply sit back and enjoy your spaghetti alla carbonara and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Cannelloni with Pesto and Béchamel Sauce

View Recipe

Next Recipe

Orecchiette with Broccoli, Garlic and Chilli

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Dolce con pere e bananePear & Banana Sweet Bread

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...

6

Serves

10

Ingredients
View Recipe