Weekend Recipe: Pasta Alla Carbonara

This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute, bacon or ham.

3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Recipe courtesy of the Williams-Sonoma Kitchen.

Love to All  my Lovelies. Happy Weekend.


  1. That looks soo good!! Thanks for stopping by my blog and have a wonderful weekend!

  2. Love the photos. Actually, the dishes & the salt+pepper shaker are my favorite part! And the block of cheese :-)

  3. mmhm that looks soo good..i've wanted pasta all weekend!!

  4. Oh my gosh...I'm sitting here with my glass of red wine and drooling over that dish!!! Pass me some please! Pretty please :-)

    I've been a bad blog friend. Life has been busy, but good. I did finally post something a night or two ago and I've promised myself I will get back to blogging. It's important to me.

    Big hugs,

  5. yum! I need to try this ASAP :p



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