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The famous pasta dish 'Spaghetti Carbonara' comes from the Lazio region of Italy, in fact, more specifically from Rome. It seems that in 1944, some American soldiers had the ingredients and were talking about what to cook with them. An imaginative Roman chef overheard the conversation, took the ingredients, and came up with spaghetti carbonara.


Serves 4

  • 320g spaghetti
  • 6 medium egg yolks
  • freshly ground black pepper
  • 150g streaky bacon or pancetta
  • 50g grated pecorino cheese plus extra for decoration
  • Chopped parsley, for decoration


  1. Put the spaghetti into a pan of boiling water (with a little salt if you wish) and cook according to the instructions on the packet.
  2. Meanwhile, cut the bacon or pancetta into thin strips.
  3. Cook the bacon or pancetta in a non-stick frying pan, over a low to medium heat, for around 10 minutes, stirring frequently.
  4. Meanwhile, place all the egg yolks and the grated pecorino cheese in a bowl and season with freshly ground black pepper according to taste.
  5. Whisk the egg yolks and cheese vigorously with a hand whisk.
  6. Strain the pasta and reserve a some of the cooking water. Tip the cooked spaghetti into the pan with the cooked bacon, stir well and continue to cook for a few minutes.
  7. Add the reserved 1 tablespoon of the cooking water to the whisked egg and cheese mixture and whisk again.
  8. Remove the bacon and spaghetti from the heat and pour in the egg mixture.
  9. Stir quickly to mix it all in and add a little more of the cooking water if necessary to form a thin, creamy sauce.
  10. Divide between 4 warmed bowls, sprinkle with a little extra cheese and the chopped parsley. Serve immediately.
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