Carbonara recipe

  • Yield: 2
  • Servings: 2
  • Prep Time: 8m
  • Cook Time: 10m
  • Ready In: 18m
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Carbonara recipe

Carbonara recipe is one of the most famous dishes of the Roman tradition and travels the world with so much variation of this dish.

Few simple ingredients and easy to prepare…. almost simple important is to follow the right advice to prepare this dish.

Origins of this dish is somewhat insert

Some say that the real creator of the carbonara recipe was a Roman innkeeper who, in 1944, gave the dish the name of his previous work.

Others say that the lumberjacks of central Italy, who went to the Apennine mountains to make charcoal.

Not to mention, however, that the American soldiers who arrived in Italy by combining the most familiar ingredients, eggs, bacon and spaghetti, preparing to eat, gave the idea to the Italian chefs for the real recipe that will actually only develop later

Let's start with the ingredients:

Bacon or bacon? Garlic or onion? Whole egg or only yolk? Pecorino or parmesan? What paste to use?

  • So the Roman recipe says that Guanciale should be used, not in America we use bacon or bacon.
  • Never and never should garlic and onion be used we are making ragù, which you must prepare the sauté.
  • For this point it depends from cook to cook. however the important thing is that you don't make the omelette.
  • The original Roman recipe as most regional dishes should be used pecorino.
  • The pasta is indifferent, rigatoni, bucatini, spaghetti, tonnarelli the important thing is that you don't make them out, but it must be al dente.

Having said that, let's start cooking…. I hope that in a short time I have clarified your ideas a little.

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  • Servings: 2
  • Preparation: 8 min. - Cooking: 10 min.
  • Ready in: 18 mins


  • 1 egg for each person in this case 2 eggs.
  • 200 g of Pasta I like rigatoni
  • 100 g of bacon
  • 50 g of Pecorino Romano
  • Salt and Black Pepper to taste


Step 1

Cut the bacon into squares and brown it in a pan until it roasts well (Unburnt)

Step 2

Boil the water in a pan with salt.

Step 3

While the pasta is cooking, beat the eggs in a bowl.

Step 4

Add the pecorino and ground black pepper to the bowl and add two tablespoons of cooking water and mix well to create a creamy sauce.

Step 5

Disconnect the pasta AL DENTE in the pan where you have browned the bacon and let the pasta absorb the sauce. (do not throw away the cooking water)

Step 6

Pour the pasta with the bacon into the bowl where the cream of eggs with pecorino is present and mix well if too hard, add cooking water and mix well in order to create that beautiful cream.

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