Spaghetti alla Carbonara

Italian cuisine in your home

Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and symbolic streets. Only in the trattoria of this street was the first time Carbonara was created in 1944. The most credible story is about the meeting of ingredients available to American soldiers and the imagination of a Roman chef. The result was a spaghetti carbonara prototype: eggs, bacon (then guanciale) and cheese.

Man gradually modified the recipe to what we all know. In trattorias, as in the star-studded restaurants of the capital, in Italy and abroad, in countless versions: with or without pepper, with one egg yolk per person or with the addition of at least one full egg.

Immerse yourself in the popular Rome with me and discover how to make a creamy spaghetti carbonara, let me know if you like this version!

Enjoy your meal!


  •     500 g spaghetti pasta
  •     200 g bacon
  •     4 pcs eggs
  •     30 g parmigiano reggiano (grana padano)
  •      oil
  •     salt and pepper

Cut the bacon into cubes and fry in the pan. When they brown, remove fat by holding it with a spoon. Let it cool down.

In the bowl, beat the eggs with grated cheese and a lot of ground pepper.

Boil spaghetti al dente, strain.

Mix pasta with bacon and eggs and cheese in a pot

Ready to serve. Enjoy your meal!

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