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Recipe by sigrid

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1. Put to boil a large pan filled with water, add 1tsp coarse salt. When the water is boiling, add the pasta, look at the clock and see on the box how long the pasta should cook.
2. Cut the guanciale or the bacon in thin stripes or chop it finely. Heat a non-stick pan, add the guanciale (if you're using bacon ad some drops of olive oil), and let cook untill crispy. Let the stripes drain on a few layers of paper and set aside.
3. In a large bowl, beat the eggyolks with a splash of warm water (just take it from the pan where the pasta is boiling) and the cheese untill you get a very creamy sauce (not too thick and non too liquid).
4. Drain the pasta one minute before you should (keep some of the cooking water, you never know), and poor it into the bowl with the eggyolk cream. Mix well, the pasta should be veiled with the creamy sauce (add some cooking water if the sauce feels too dense). At the end add the crispy bacon, keeping some apart to top the dishes, mix again.
5. Serve, topping with estra crispy pancetta and a generous amount of grounded pepper.

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• rebecca

  07 February 2008

  rebecca commented on this recipe

  looks great will try this in the next few days

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• Jan

  07 February 2008

  Jan commented on this recipe

  Must give this a try - Carbonara is my husband's very, very favourite - Jan

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• sue

  09 February 2008

  sue commented on this recipe

  very very nice added a tbs cream

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• Annie

  10 February 2008

  Annie commented on this recipe

  Delicious! I added splash of cream and used smoked bacon

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• bl4nk

  10 February 2008

  bl4nk rated and commented on this recipe

  

  absolutely no cream! though not the orthodox way ;), a couple of mashed garlic cloves cooked with the gunciale are also a must in a few parts of Italy.

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• The Allison Family

  10 February 2008

  The Allison Family commented on this recipe

  sounds great must give this a try

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• George Stocks

  12 February 2008

  George Stocks commented on this recipe

  This recipe looks good - I might try it tonight. BTW there are a few spelling mistakes in there.

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• shaney

  13 February 2008

  shaney commented on this recipe

  Would love to try but i'm a vegaterian, so might add veggi bacon instead.Will try to-night.....

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• Peikko

  13 February 2008

  Peikko commented on this recipe

  This recipe is almost the same as the one my mother learned from a chef at a hotel in Rome back in the late 60's and has been cooking for the family since. It still is my favorite spaghetti dish to make for two, be it that I only use parmesan cheese and a single (cold) egg. I was planning to do my recipe tomorrow, but will do it according to yours :-)

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• Adri

  13 February 2008

  Adri commented on this recipe

  Can you make it without eggs? My husband is allergic.

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• ellenbounds

  14 February 2008

  ellenbounds rated and commented on this recipe

  

  my daughters love pasta dishes so i think i will try this for them at the weekend

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• Tighmara

  14 February 2008

  Tighmara rated and commented on this recipe

  

  This is one of my favourite dishes, I used to add cream but now know this is a 'No - No' for a truly authentic dish. My son is vegetarian so I substitute the bacon with mushrooms, dried are best for a fuller flavour. If you are on a diet or allergic to eggs try creme freche instead. The dish is great topped with fresh basil too.

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• ziggy

  26 February 2008

  ziggy commented on this recipe

  very nice

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• Tony

  09 April 2008

  Tony commented on this recipe

  nice nosh, tanks 4 those who are that interested in splelin surgest you find an english blog.

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• ninas food

  09 April 2008

  ninas food commented on this recipe

  very good indeed, and for george stocks, when you speak italian as well as sigrid speaks english ,,,,after all it is not her first language,,nor is it mine

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• LizMacau88

  10 April 2008

  LizMacau88 commented on this recipe

  Sounds lovely! For those veggies and allergics -- I cannot for one minute understand why you would want to "adapt" a carbonara -- carbonara is pasta with eggs and bacon. Simple as that. If you want veggie pasta dishes there must be thousands of variations out there.

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• Melanie

  10 April 2008

  Melanie commented on this recipe

  Agree with comment about adapting the Carbonara concept - just find another recipe! This version sounds good and will try this way next time I cook Carbonara. Also, surely there are numerous authentic Italian ways for doing Carbonara - all the regions in Italy seem to have their own way of doing everything, not just recipes, so those on high horses - time to put them out to graze.

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• eddie

  11 April 2008

  eddie commented on this recipe

  Very nice ,made it last night . i left out the bacon and used chorizo cut into very small pieces. Next time will add more water to loosen it.

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• Gemma Russell

  12 April 2008

  Gemma Russell rated and commented on this recipe

  

  Didnt think this was the ultimate Carbonara, nice but i think it needed a bit more flavour. Next time i would use some cream.

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• murph

  04 May 2008

  murph commented on this recipe

  This recipe will have a few restaurants trying it as it is very tasty. and filling.

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Ingredients

• 150g spaghetti
• 2 eggyolks
• 50g guanciale (or bacon, not the smoked one)
• 2tbsp grated pecorino cheese
• 1tbsp grated parmesan cheese
• freshly grounded black pepper

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Serves 2

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Ingredients

• 150g spaghetti
• 2 eggyolks
• 50g guanciale (or bacon, not the smoked one)
• 2tbsp grated pecorino cheese
• 1tbsp grated parmesan cheese
• freshly grounded black pepper

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