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Pasta carbonara

Servings: 2 servings


  • 1 portion homemade pasta dough
  • 5 egg yolks
  • 50 g of parmasan
  • 50 g panchetta or bacon
  • 1 clove of garlic
  • olive oil
  • salt and pepper


  • start getting your pasta boiling water ready.
  • mix egg yolks with grated parmesan cheese in a bowl.
  • ad a teaspoon salt and half a teaspoon of pepper.
  • fry up some olive oil and add the clove of garlic.
  • Finely dice the pancetta into small rectangular pieces.
  • remove the clove of garlic and add the pancetta.
  • Fry until slightly crisp.
  • Boil the pasta.
  • Add some pasta water to the pancetta inside the pan
  • Strain the pasta and add to the pan.
  • pour over the egg yolks and parmesan and mix well.
  • add more pasta water as needed.
  • serve on dishes with grated parmesan, virgin olive oil, salt, and pepper.


This dish can also be served with grated cured egg yolks on top of it. And if you are not really turned on by the idea of having pure yolks only sauce covering your pasta you can add a clunck of cream to it. Now that being said, Guiseppe probably would not like it, but...