Pasta alla Carbonara

Bacon and Egg Sauce with Pasta

This has to be one of the most bastardized of all the pasta sauce recipes. The classic version is this one: no cream, no mushrooms! It is very important that the pancetta should be very fatty and that the liquid, hot fat should very much be a part of the dish, so don't be tempted to pour it away when frying. Traditionally, this dish is always made with pecorino, but you can use Parmigiano Reggiano if you prefer.


  • 14 oz dried bucatini or spaghetti
  • 6 oz cubed pancetta
  • 3 eggs
  • 5 tablespoons freshly grated pecorino or Parmigiano Reggiano
  • salt and freshly ground black pepper


  1. Bring a large saucepan of salted water to a boil. Add the pasta, stir, cover, and return to a boil. Remove or adjust the lid once the water is boiling again.
  2. While the pasta is cooking, fry the pancetta in a very hot skillet until crisp and running freely with the fat.
  3. Beat the eggs in a bowl with the cheese and plenty of pepper until thoroughly combined.
  4. When the pasta is cooked, drain and return it to the pan but don’t return the pan to the heat.
  5. Pour over the eggs and cheese and add the pancetta. Immediately stir everything together so that the eggs scramble lightly and pull the dish together. The fat from the pancetta should also sizzle and fry as it mingles with the pasta. Serve immediately.