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La Carbonara




Iodized salt

to taste


to taste

Roman pecorino cheese

100 oz

Guanciale, meat

200 oz


4 unit


400 oz

first courses from Italy

La Carbonara

La Carbonara

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

La Carbonara

A traditional and simple recipe

La Carbonara step 1

step 1

Cook the spaghetti in plenty of salted water.

La Carbonara step 2

step 2

In a non-stick frying pan, fry the pillow cut to strips, allow it to cook for a few minutes so that it releases the fat but does not let it dry and turn off the fire.

La Carbonara step 3

step 3

In a bowl beat the eggs with salt (a pinch for each yolk by my habit) with the grated romanian pecorino.

La Carbonara step 4

step 4

Drain the spaghetti to the tooth and pour into the bowl with the eggs, add the bacon and the pepper and blend quickly.

La Carbonara step 5

step 5

Apply and serve the spaghetti as soon as you like, add another grated pecorino at the time and ground black pepper.

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