500g Linguine
250g Smoked pancetta

6 Egg yolks

3 Whole eggs
150g Butter

40g White onion

4 tbsp Parmesan

Step 1

È ora di cucinare!

  • Separate 6 egg yolks and add them to a bowl with 3 whole eggs and mix vigorously until a little frothy. Add the parmesan and mix it in well. Set to one side.

  • Cut a small wedge from the onion and chop until very fine, almost like a paste.

  • If you're using strips of pancetta instead of lardons cut them into small chunks

  • Heat a little E.V.O oil in a pan and cook the onions and pancetta affumicata. Remove from heat and set aside.

Che buon profumo che c'è in casa!


500g Linguine

250g Pancetta affumicata

6 Tuorli

3 Uova

150g Burro

40g Cipolla bianca

4 cucc. Parmiggiano

Step 2

  • Bring a large saucepan of water to the boil and dissolve a handful of rock salt (sale grosso) in it. Cook the linguine and stir frequently to avoid them sticking together.

  • When they're al dente use tongs to transfer them into the pan with the pancetta. Fry for a few minutes until the pasta is cooked to your liking.

  • Switch the heat off and melt the cubes of butter over the pasta

  • Transfer the pasta into a serving dish and pour the egg mixture over the top. Mix it in well.

Sembra cosi appetitoso!

È Pronto!

I consigli di Melissa

  • It's really important that you transfer the pasta over to a serving dish before you pour the eggs in. If you pour them into the pan they might get too hot and cook. You don't want your cabonara to taste like scrambled eggs. Che disastro!

  • Carbonara is easy to make but you need to make sure you prepare everything you can in advance before cooking the pasta. You don't want to get to the end and realise that your eggs aren't beaten.

  • Carbonara gets its flavour from the pancetta so the smokier the better.

  • Chestnut Maran variety eggs are the best to use. Their dark golden yolks make the pasta rich and creamy. They're also the best quality eggs so you can happily eat them raw. If you really don't like the idea of using raw egg you can use pasteurised egg.

  • Make sure you use tongs rather than sieving the pasta. It's important that it's still a little wet when you transfer it into the frying pan. This helps prevents it from sticking and the salty water adds to the flavour.

  • Traditionally carbonara is served with black pepper. This is where it gets its name from as the grated peppercorns represent coal which is carbone in Italian. I leave my guests to add their own pepper to taste.

  • Most UK restaurants serve carbonara in a cream based sauce, sometimes even with chicken or other things added in. Questo non è la vera carbonara. Traditionally it has always been made with eggs and pancetta affumicata. If you want to serve an authentic carbonara avoid the temptation to add cream or other ingredients.

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