SPAGHETTI ALLA CARBONARA

INGREDIENTS:

• 400gr (14oz) Spaghetti
• 100gr (3.5oz) guanciale (or very lean pancetta)
• 30gr (1oz) butter
• 3 eggs
• 1TBSP extra virgin olive oil
• 40gr (1.4oz) each of pecorino and parmesan cheese grated together
• salt and freshly ground pepper

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DIRECTIONS:
Cook the pasta al dente in abundant water. Meanwhile, fry the 
guanciale, diced ina smallpan with the oil. Beat the eggs in a bowl 
with half the cheese, salt and pepper. Heat the butter in a saucepan. 
When it isa nice nut color, pour in the eggs.mix quickly, add the 
drained pasta, the guanciale, and the rest of the cheese. Turn
the pasta in the pan for a few seconds off the heat, and serve. The 
result must be smooth and creamy. Timorous or inexpierienced cooks
usually cheat by adding a tablespoon of cream to the egg mixture.



An easy to prepare traditional Latain spaghetti sauces. Taken from The Food
of Rome and Lazio: History, Folklore and Recipes by Oretta Zanini De Vita, 
translated by Maureen B. Fant (Alphabyte, Rome, 1994)
Submitted by David E. Zerga 
dzerga6@compuserve.com