Pasta alla Carbonara
Recipe type: entrees
  • 8 ounces guanciale, pancetta or good bacon, thinly sliced
  • 1 tablespoon virgin olive oil
  • 16 ounces dried linguine, spaghetti, or other thin pasta
  • 8 ounces freshly grated Parmigiano-Reggiano
  • 4 eggs, well beaten
  • Freshly ground black pepper, to taste
  1. In a large sauté pan over low, render guanciale in oil until crispy and golden.
  2. Do not drain fat from pan, set side.
  3. Bring 6 quarts of salted water to a boil.
  4. Cook linguine until al dente; drain and reserve some of the cooking liquid.
  5. Reheat the guanciale in the pan with the aft and add ¼ cup of reserved cooking liquid.
  6. Toss in the pasta and heat through, shaking the pan, about 1 minute.
  7. If desired, transferred to a mixing bowl; add the cheese, eggs and pepper; toss until fully incorporated.
  8. Divide pasta among 4 warm pasta bowls.
  9. Top with additional pepper and cheese; serve immediately.
Recipe by Pizza Today at