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Pasta alla Carbonara

If it's April 6th, then it is #carbonaraday! The spring day when we celebrate one of the most famous Italian pasta dishes. It was turned into a pizza, a toast, a vegan option, however, no one knows its origin. Read about its history in our article in the Food & History section.

We went outdoors (though in isolation due to Covid-19, we have access to this beautiful garden) and got cooking! Follow the recipe below and celebrate this amazing dish!

Ingredients for 2 portions:

- one hand of #spaghetti

- 80 g of grated #Pecorino (we did not use cream, to make it even more earthy) and some more from grating at the end

- 60 g of #pancetta

- 2 #egg yolks

- water


Put water to boil and add a pinch of salt. When the water is boiling, add the pasta and let it cook 8-10 minutes - taste one string to see if it is al dente. Do not throw the water!

In a pan, throw the pancetta and let it sizzle.

Add the pasta, the grated pecorino and start swirling! When the pecorino is melted, take the pan off the fire and add two egg yolks.

Bring the pan over the fire, and keep stirring until the sauce is formed and the yolks are cooked.

Plate the pasta beautifully as shown in the video.

Grate some more Pecorino over the pasta and ground the pepper.

Serve it with a glass of Pinot #Grigio.

Buon appetito!

Fullo video below:

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