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Food & Drink

Do as the Romans Do With This Carbonara Recipe

Angelo Coassin | PUBLISHED: January 1, 2023

Angelo Coassin
January 21, 2024

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Carbonara pasta is one of the most imitated Italian recipes. It comes from Rome and it is said to have originated amongst working-class people, in particular those whose job was to fell trees and then convert the wood into charcoal - a long and tiring process for which you needed a good amount of energy. This is one of the many theories behind the origins of pasta “alla carbonara”, where “carbone” means “charcoal”. And this could be why it is made with rich and energy-boosting ingredients. 

Let me show you how to make some delicious carbonara pasta the authentic way.

Ingredients (serves 2):

  • 5.64oz (160g) spaghetti
  • 2.65oz (75g) guanciale/bacon lardons
  • 2 large egg yolks
  • 4 ½ tbsp (25g) grated Pecorino cheese
  • a pinch of salt
  • a pinch of black pepper

Notes: if you can't find guanciale or Pecorino cheese, you can replace them with pancetta cubes and Parmigiano cheese.

Directions:

  • Let’s start by making your beautiful carbonara cream - add 2 egg yolks into a bowl then use a fork to mix them with some grated Pecorino cheese until the mixture becomes nice and creamy.
  • Boil your spaghetti in some salted water until al dente.
  • Meanwhile, cut any rind off the guanciale, then chop it into strips more or less half an inch thick.
  • Sizzle your guanciale strips in a pan over medium heat for about 4 to 5 minutes or until crispy.
  • Drain your spaghetti then add them to the pan where you cooked the guanciale. Toss well over the heat so the pasta absorbs all the juices of the lardons.

  • Turn the heat off and add your carbonara cream along with a spoon of pasta water. Stir everything together until super creamy! The heat of the pasta will cook the egg without making it curdle. Serve with some grated Pecorino and a sprinkle of black pepper.

    Buon Appetito!

Angelo Coassin

Angelo Coassin is an Italian professional dancer, actor, passionate home cook, and creator of the page @cookingwithbello. In June 2021, Angelo launched his first cookbook “Bello’s Sexy Pasta”, a collection of his most delicious and authentic pasta recipes.

ABOUT THE AUTHOR:

Angelo Coassin

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