CARBONARA: behind the scenes

During the World War 2, for the coal miners at the Mountains of Lazio, having a proper meal was kind of a luxury. However, working in the mines required a great amount of energy, therefore, every miner had to bring supplies from home. One would bring eggs, another would bring pasta, while one might bring Pecorino cheese and pancetta. Any ingredients easily preserved.

Ingredients (for 2 people):

250gr spaghetti

4 egg yolks

1 cup diced Pancetta

1 ½ cup Pecorino cheese shredded (or Parmesan)

1-tablespoon olive oil

Fresh Ground Pepper


Step by step:

  1. Bring a big pot of water to boiling. When it begins to simmer, add a generous amount of salt.
  2. Add the spaghetti, and cook according to package instructions (1-2 minutes less for al dente).
  3. Meanwhile, in a pan, sauté the pancetta in the olive oil until golden brown.
  4. Add to the pan ½ cup of boiling water (from the pot with the spaghetti) and cook for 1 minute.
  5. In a large bowl, whisk the egg yolks with the fresh ground pepper. Then add the pancetta, while still whisking.
  6. When the spaghetti is ready, transfer it in the egg/pancetta mixture straight from the pot. Toss it, and add the Pecorino cheese. Add a bit of the pot’s warm water if needed.
  7. Serve and garnish with more cheese and fresh ground pepper.


Recipe by: Fotaggelos Pantazis


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