Pasta with smoked pancetta, eggs and pecorino Romano (Spaghetti alla carbonara) from Buonissimo!: Italian Food Has Never Been So Sexy by Gino D'Acampo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LyonGegenheimer on June 07, 2020

    I created my own recipe with this adding a small chicken breast, check my recipe folder. Using 1/2 lb spaghetti, 3 tablespoons butter, 1/2 cup fresh pecorino romano. And most likely 1/3 cup tiny dice pancetta. I flatten the chicken and cooked the chicken breast first, removed, cooled and diced very small tiny bite size, then cooked the pancetta in the pan with the chicken browning (such great extra flavor from that browning). Use the same pan to mix pasta. And reserved then added 1/4 cup pasta water back into the final tossing to make it creamy and slick not sticky and dry.

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