Frame Magazine


Pasta alla carbonara is a rustic dish typical of Roma prepared with “poor” ingredients and intense flavor. This dish is high in calories. The type of pasta traditionally used are spaghetti but it is also excellent with other types of long pasta or some types of short pasta. The name is derived from Coal – Carbone, a dish eaten by  sellers of coal and coal miners. Here’s the original receipe:

Ingredients for 4 Persons:

-1 pound spaghetti

–  guanciale or pancetta cut in small pieces

– 3 large eggs

– 1/4 pound grated pecorino romano

– black pepper

– salt

– extra virgin olive oil


Boil the pasta in water (4 quarts). Salt water as desired. Boil the pasta al dente while the pasta is cooking, in a bowl beat well the eggs with a little salt and pecorino and some fresh pepper in a pan fry the guanciale with a little EV olive oil. When pasta is ready, drain it and  quickly add the guanciale along  with oil and eggs from the top. Toss the pasta immediately and very quickly as the heat of the pasta will cook the eggs. You may also want to toss it on the flame for 1 more  min to cook the eggs a little more. Garnish with fresh pepper and pecorino cheese.