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True carbonara




Rigatoni, pasta

500 grams

Grated Parmesan cheese

150 grams

Roman pecorino cheese

80 grams

Black pepper

10 grams

Egg, yolk

4 unit

Egg, egg white

1 unit

Guanciale, meat

30 grams

first courses from Italy - Lazio

True carbonara

True carbonara

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

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

True carbonara

I tried to make a simple carbonara respecting ingredients and secrets of Roman cuisine, but adding a personal note of mine, the crispy bacon

True carbonara step 1

step 1

Begin by frying for a few minutes the bacon in a pot so that you sweat of the fat, meanwhile dip the pasta in boiling water.When the bacon becomes crispy, remove it from the pot

True carbonara step 2

step 2

In a mixer insert Roman, Parmesan, 3 egg yolks, a whole egg and a generous grating of whole pepper. The result will be a soft and beautiful lit cake.

True carbonara step 3

step 3

Drain the pasta 2 minutes before the ideal cooking, let it cook together with the oil released from the bacon and add 2 ladles of cooking water. The starch that will release the dough will create a creamy sauce

True carbonara step 4

step 4

Finally, insert the pasta and the bacon into the pot and let it all blow up. Once you have reached the right creaminess, serve and add another grated black pepper.

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