Pasta Carbonara Recipe

Getting fresh and high-quality ingredients is the first step in making this dish. There are also many variations of carbonara pasta all of which are delicious and succulent such as those with zucchini sausage and peas or artichokes. Spaghetti is the best pasta shape for making carbonara but vermicelli larger or bucatini (which have a hole in the middle) are also delicious.

Long pasta in any case is ideal for this sauce try spaghetti alla chitarra which has a square section rather than a round one. So let’s take a look at how it’s made according to the original recipe with our chef Massimo Martina.

Yield: 1

Pasta Carbonara Recipe

pasta carbonara recipe

Pasta Alla Carbonara is a popular Roman recipe that is both traditional and always delicious.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • 180 g of thickly sliced ​​bacon
  • 200 g of spaghetti
  • 3 large egg yolks
  • q.s. salt and pepper
  • q.s. grated pecorino


    1. To make the carbonara pasta we first cook the spaghetti in salted boiling water. Remove the fat from the bacon slices and cut them into chunks.
    2. Fry the bacon pieces in a pan (without adding oil) until they are slightly crunchy (but not burned) and set aside.
    3. In a mixing bowl combine the egg yolks plenty of pepper, 2 or 3 tablespoons of grated pecorino, and a pinch of salt.
    4. Drain the pasta (reserving a little cooking water for a better mix), then pour it into the bowl turning everything constantly and adding the bacon with its cooking fat.
    5. Finally, grate a generous amount of pecorino before serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 381Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 238mgSodium 991mgCarbohydrates 17gFiber 1gSugar 1gProtein 26g
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