Spaghetti Alla Carbonara

Spaghetti Carbonara is a Roman tradition at its most luxurious. Made with just eggs, Pecorino Romano, guanciale, and black pepper, this dish is a masterclass in restraint and richness. The sauce is silky, the flavours bold yet balanced, and the result—pure Italian indulgence. No cream, no shortcuts—just timeless perfection, straight from the heart of Rome.

Ingredients

500 g Tamma Spaghetti
200gms guanciale, finely diced
2 whole eggs
4 egg yolks
100gms Parmesan cheese, grated
Freshly cracked black pepper
Pasta water reserved if needed

Method

Bring a large pot of well salted water to a rolling boil. Add spaghetti, stir, and cook for 8-9 minutes
In a frying pan sauté guanciale until the fat renders out and the meat is golden. Set aside.
In a large bowl whisk together whole eggs, egg yolks, parmesan and black pepper.
When the spaghetti has cooked for 8-9 minutes, using long tongs transfer it into the pan with the guanciale. Stir to coat each strand of spaghetti with the fat in the pan over a low heat.
Once combined, tip the pasta into the egg and cheese mixture stirring vigorously to coat the spaghetti and gently cook the egg. Add a little of the hot pasta water if necessary.
Serve with more freshly cracked black pepper and a sprinkle of parmesan.

Spaghetti

COOK TIME

9 minute

PACK SIZE

500g

RANGE

La Preziosa

Spaghetti Alla Carbonara

Ingredients

Method

Spaghetti

COOK TIME

PACK SIZE

RANGE

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