Recipe by: Alessandra Gennaro

Source: Family recipe

Serves: 6



  • 5 large free-range egg yolks
  • 50 g Parmigiano Reggiano, grated,
  • plus extra to serve
  • 50 g Pecorino Romano cheese, grated
  • 1 x 150 g piece of higher-welfare pancetta
  • (or straight sliced pancetta)
  • 320 g spaghetti
  • Sea salt
  • Pepper


  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”)
  • Meanwhile, prepare the sauce. Heat a medium frying pan over a medium heat, without any oil or any other grease.
  • Cut any hard skin off the pancetta, chop the meat and put it into the hot pan: low the heat and allow to cook in its grease, until it starts to crisps up. Remove fromthe heat and dry the pancetta on some paper towels
  • Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a whisk and put to one side
  • Drain the pasta well, reserving ½ cup of the starchy cooking water to use to thin out the sauce if you wish and put immediately the spaghetti in the eggs sauce whisking quickly until the eggs thicken, but do not scramble. Stir in the pancetta and season the carbonara with several turns of freshly ground black pepper and a generous handle of grated Parmesan.

Tip: Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce

Download PDF version here: italian-spaghetti-alla-carbonara-alessandra-gennaro