March 19, 2011

Spaghetti Carbonara. The REAL one.

Filed under: Italian Pasta — Tags: , , — irishitaliankitchen @ 5:56 pm

So this is my mother in law’s recipe for spaghetti carbonara. No chicken. No cream. No mushrooms. Just simple homecooking and a real Italian recipe. I often make this for my friends when I return home a few times a year and they love it. Italian cuisine is so easy, no faffing about! It’s also very good for you, it’s not for nothing that the Mediterranean Diet is one of the best and the healthiest in the world, you just need fresh, good quality ingredients and the best quality Extra Virgin Olive Oil, I think it’s worth paying that little bit more for the “first press” which is a nice green colour.

This recipe is for 4 people

360g spaghetti

200g guanciale (pancetta) or bacon

1 clove of garlic, crushed

2 whole eggs and 1 yolk

80g grated Parmigiano or Pecorino

extra vergin olive oil



  1. Bring about 4 litres of water to the boil (the general rule is 1 litre of water every 100g of pasta). When the water is boiling add a nice handful of course salt.
  2. Add the spaghetti to the boiling salted water helping it “fold” down with a slotted spoon or a “spaghetti fork”
  3. Stir the pasta often so it doesn’t stick together!!!!
  4. While the pasta is cooking, in a frying pan fry of the pancetta and garlic for a few minutes.
  5. Taste the pasta a few minutes before it reaches the cooking time indicated on the packet, I like my pasta “al dente” but different strokes for different folks! Don’t throw the spaghetti against the wall to see if it sticks! Drain the pasta and throw it in the pan together with the pancetta on a low heat, add a little glug of olive oil if you like.
  6. While the spaghetti is in the pan, prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.
  7. Throw the pasta and pancetta into the bowl on top of the egg mixture and give it a good mix before serving. Don’t thrown the egg into the pan as it will become scrambled!
  8. Season to taste with freshly ground black pepper.


I sometimes add some fresh chopped parsley and a little chopped chilli to the spaghetti just to change it up! Remember in Italy pasta is considered a starter and the 90g of spaghetti a person here is a big enough portion!!



  1. Love carbonara. Thanks for dropping by my blog. Good luck with yours 🙂

    Comment by Rhyleysgranny — March 20, 2011 @ 2:14 am

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