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Wine pairing:

Panizzi Evoè

Spaghetti carbonara

Cut the bacon into strips and brown it until it becomes crispy ( about 7’-8’ minutes). Meanwhile, boil the pasta in abundant salted water.

Beat the egg yolks with the pecorino cheese, plenty of pepper and a couple of spoons of the spaghetti cooking water. Drain the pasta al dente and toss briefly in a pan with the bacon, then add the egg and pecorino batter and mix. Serve with a fine rain of pecorino cheese and black pepper.

Ingredients (4 people): spaghetti 320g, bacon 150 g, 4 yolks, grates pecorino romani 50g, extra virgin olive oil, salt, pepper.