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Roman style carbonara

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Prep: Cook: 15 minutes

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Serves 2

This recipe reminds me of the most delicious carbonara I ever ate on a scorching hot day in a tiny courtyard in a restaurant on a narrow street near the Vatican in Rome. Hopefully you'll love it as much as I do.

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  • 200g dry spaghetti
  • 200g chopped pancetta
  • 2 cloves crushed garlic
  • 1/3 cup grated parmesan
  • 4 egg yolks


  1. Place a large pot of water on the stove to boil. While the water is boiling, cook the pancetta in a large pan over a high heat, stirring constantly until golden. Turn the heat down to a medium heat and add the garlic to the pan with the pancetta, stirring for a minute before turning the heat off.

  2. Add a good pinch of salt to the pot of boiling water and cook the pasta until al dente. Add the pasta straight to the pan and toss well. Add a ladle of the pasta water to the pan before adding the egg yolks one at a time, stirring through after each one. Add the parmesan cheese and a good helping of cracked black pepper, tossing through. If the pasta seems a little gluggy, add some more pasta water until glossy.

  3. Serve immediately with a good grating of parmesan.

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