photo: Tagliatelle alla Carbonara

Tagliatelle alla Carbonara

I'm sure that many people heard about this sauce for pasta. Perhaps, this is the second most common dish after the Bolognese. The recipe is quite simple in cooking, while the taste is completely magical. Almost every region of Italy seeks to attribute authorship to itself. Someone thinks that the dish appeared in Umbria, someone refers it to the typical kitchen of Piedmont, and some believe that the carbonara appeared in Apulia, on the outskirts of the city of Bari. Carbonara – most historians of Italian cuisine agree that Alla Carbonara paste was born in Abruzzo and its name is due to coal miners – people who went away for a long time in the woods to harvest charcoal (Italian carbone) and led an almost reclusive way of life. Every self-respecting hermit cannot smoked corned beef in stock (usually pig cheeks, brisket, lard) and sheep cheese. In the original (if you can say so) recipe pancetta is used or other smoked meat, you can use bacon (American style).


  • Pasta
    300 g
  • Egg yolks
    4 pcs
  • Pancetta
    200 g
  • Black pepper
    - to taste
  • Parmesan cheese
    100 g


  • 1. Cut the meat into pieces in a centimeter or centimeter-and-a-half width. Again, everything is individual – like bigger/smaller – do it so boldly. Heat olive oil in a frying pan and send the meat to fry. It is not necessary to salt here, since smoked meats are rather salty in themselves.
  • 2. At the same time, we set to cook the paste. For the carbonara, the longest species (fettuccine, tagliatelle, spaghetti, linguini, etc.) are best suited. If there are no such – you can replace others - it's a matter of taste.
  • 3. The Italian rule of cooking pasta is called short 1110. It is easy to remember and it is important to follow them – for every 100 g of pasta 1 liter of boiling water and 10 grams of salt are prepared. Next, prepare the recommendations on the package.
  • 4. While the meat is fried, and the pasta is brewed, let's take care of the carbonara sauce itself. To do this, combine the yolks, grated cheese (hard varieties – parmesan, pecorino), pepper and mix everything thoroughly. There is a legend that the same coal miners peppered the paste so much that it was coal dust that covered the dish completely. They can be understood, pepper is really not just a spice, but an important ingredient. One subtlety – many of us now do not represent carbonara without cream – 50 ml per serving will be enough. If the plate is not removed – the eggs begin to fold, turning into an omelet - we do not need it. Spread on plates and generously sprinkle with cheese and pepper.
  • 5. By the way, there is an even more insane version that when eggs and meat were not at hand carbonara was simply cooked with a lot of cheese and pepper. I can safely say that even in this way (provided good ingredients) it will be very tasty. The sauce is creamy, slightly viscous with a bright yolk flavor. Undoubtedly it is good for it to eat on eggs. Bon Appetite!