Carbonara is among the most appreciated Italian pasta specialties in the world: a simple dish, prepared with equally simple ingredients, which, although cannot boast ancient origins, is nevertheless very traditional, representing the perfect synthesis of a culinary sensibility grown over the centuries in a specific geographical area. A sensibility that makes Carbonara one of the symbols of the Roman and, more in general, Lazio region gastronomy.

  • Author: Tommy Fratini
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Italian


  • 2 egg yolks (Carlo Parisi)
  • 1 egg white
  • 70 gr of parmesan (2.5 oz)
  • 20 gr of pecorino romano cheese (1 oz)
  • Black pepper
  • 100 gr crispy guanciale (3.5 oz)
  • 180 gr of pasta – Spaghettone (6 oz)


  1. Clean the guanciale pork cheek by removing the skin. Also remove the pepper from the skin. Be careful: pepper will burn and become bitter
  2. Cut the guanciale into 1 cm stripes and then dice into 2,5×1 cm pieces. About 9-10 pieces per person
  3. The pan has to be very hot. It also has to be nonstick and large enough
  4. Move the pan so the pieces don’t stick to it. The pieces need to be crunchy on the outside and tender inside
  5. Place the pieces in a bowl
  6. In a pot of boiling salted water (not too salted), cook pasta until al dente
  7. Separate egg whites from the yolks, keeping just a bit of whites
  8. Add ½ spoon of grated pecorino cheese per person, black pepper and blend fast with a spatula or a spoon
  9. Add 1-2 spoons of cooking water and mix well, to a thick, homogeneous and creamy consistency
  10. Drain the pasta and place it in the bowl with the sauce, mix it well
  11. Add more Pecorino cheese
  12. Buon appetite!


If you want you can also add some Parmigiano Reggiano for a sweater note

Keywords: carbonara, Roscioli, Rome, Italy