Pasta Carbonara

Carbonara is another Roman dish and it’s one of my favorites. It’s traditionally made with spaghetti, but I switched it up with thicker rigatoni below. You can also use guanciale instead of pancetta. Pancetta is from the belly, guanciale is from the jowl – but they are both unsmoked Italian cured products. I’ve tried just using egg yolks, to adding egg yolks with 1 whole egg. You can’t go wrong with either – it creates such a creamy sauce. I overdue it with the black pepper, but that’s how I like it!



  • 1 Pound Dry Pasta
  • 4 Ounces Pancetta
  • 4 Egg Yolks
  • 1 Whole Egg
  • 1 Cup Pecorino Romano Cheese
  • 1 TBS Fresh Cracked Black Pepper


  1. In a nonstick skillet, cook pancetta for approximately 8-10 minutes on medium heat until the fat is rendered – Set aside when complete.
  2. Boil water in a large sauce pot and add 1 TBS salt when water is at a rolling boil (You only need enough water to cover the pasta by half an inch)
  3. Cook pasta until al dente (approx 13 minutes) and reserve 1 cup of the pasta water
  4. In a large bowl, whisk egg yolks and egg with the pecorino romano cheese until it forms a paste
  5. Add the pasta, 1/2 cup of the reserved pasta water, and cooked pancetta to the bowl with the eggs/cheese and mix until creamy (add more water if needed)
  6. Top with fresh black pepper and serve
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