Pasta alla Carbonara 

For Italians, cooking is a serious business. That is why such a simple recipe can become the center of national debates.  For example, is the “pasta alla carbonara” recipe - the real one, from Rome - made with pancetta (cured pork belly) or with guanciale (cured pork cheek)? Is it made with whole eggs or only egg yolks?
At Fantastica Italia (with a real 'Roman' as part of the team ) we recommend you use guanciale and egg yolk only.

And as for the type of pasta spaghetti or rigatoni are the best. Let us know what you think! 


Ingredienti (Ingredients)


  •  300 g (10.58 oz) of spaghetti or rigatoni 

  •  2 large egg yolks (if really small consider 3)

  •  120 g (4.23 oz) of guanciale

  •  100 g (4 oz) of pecorino romano

  •  Extra virgin olive oil to taste

  •  Salt to taste

  •  Black pepper to taste


Ricetta (Recipe) Spaghetti o Rigatoni alla Carbonara 


  1.  Start by cutting the guanciale into small chunks and brown it in a large pan with some EVOO.

  2.  Separate the egg whites from the yolks. Whisk the yolks into a deep dish and mix in 3/4 of the cheese, a pinch of salt and black pepper. 

  3. Put the water for the pasta to boil. Add salt only when it starts boiling and then pour the pasta.  Drain when al dente.

  4.  Put the pasta back into the pan but do not place it on the heat again. Add gunaciale, mix well and then add the beaten egg yolks mixture. Stir quickly so that the eggs become creamy, cooking only with the heat of the pasta to obtain a perfect carbonara sauce. 

  5. Add more pecorino and black pepper to taste.

  6. Buon appetito!