Pasta alla Carbonara

May 8, 2011

Pasta alla carbonara is the ultimate indulgence. You have the richness from the pancetta, the creaminess from the egg yolk, and wonderful salty flavor from Pecorino cheese. If you cannot find pancetta , you can substitute with bacon (there will be an added smoky flavor). I like to add peas. I think their sweetness complements the savory aspects of this delicious dish.


Pasta alla Carbonara

2 tablespoons butter (Olive Oil)

1/4 pound pancetta, cubed (Guanciale)

1 pound minced parsley

1/4 cup dry white wine

6 yolks eggs

1/2 cup freshly grated

Parmesan cheese (pecorino)

1/2 teaspoon freshly ground black pepper

1 pound spaghetti, cooked and drained

1 white onion small dice


For the full recipe, click here Photo by: gaku



Steve Kal's picture

No offence meant, but I think you must be out of your mind. There is no call to use bacon, white wine (dry or otherwise), onion and, the ultimate insult, peas! Ideally you would not use Percorino either as its way too salty - and if you use Pecorino, you might wan to see the doc about your blood presuure afterwards.

The cheese to use with this recipe is Parmiggiano Reggiano, and that is why you mentioned Parmesan - which is NOT Pecorino (Romano).

And where is your lemon juice? You don't use this, you're in trouble.

maria's picture

La pasta es una de mis comidas favoritas y es bueno saber que existen tantas formas de prepararlas y sobre todo que sea un platillo completo, les recomiendo esta pasta carbonara, que es muy buena queda deliciosa y es muy fácil de hacer, además económica y sobre todo nutritiva, espero les guste.