Spaghetti Carbonara

(Serves 4 people - all the ingredients are available to buy in the deli)


  • 360g spaghetti Rummo

  • 200g guanciale (pancetta) or bacon

  • 2 Legbar whole eggs and 1 yolk

  • 80g grated Parmigiano or Pecorino Romano

  • Extra virgin Pratolino olive oil

  • Borghini sea salt

  • Borghini black pepper


(Ready in 20 minutes) 

Bring a large pan of water to the boil (1 litre of water per serving) and add two flat dessertspoons of coarse salt when the water starts to boil. Throw in the pasta about a minute after you add the salt.

Do NOT break the spaghetti! Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse slowly. Let go and they will fan out in all directions, and as they soften they will sink and cook perfectly. When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced Guanciale (or pancetta) for only a couple minutes -it doesn't need any more.

Drain the pasta and add it to the pan with the Guanciale and continue to fry it, adding a little splash of olive oil. (The pasta should be just short of "al dente" when you drain it as it will continue to cook in the pan.)

In a large serving bowl lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese. Add the sautéed pasta in with the pancetta and give it a quick mix before serving.  Season to taste with freshly ground black pepper.


Even if you are making a different version of carbonara remember never to throw the eggs in full heat (ie directly in the pan) as they will overcook and you'll find yourself with scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.