Pasta Carbonara

by Robert Booz

This is a delicious Roman dish invented in the 20th century. Don’t let the Italian-American restaurants fool you, cream and peas have no place here.


  • 2 tablespoons butter
  • 3/4 cup of guinciale or pancetta, preferably, or bacon, blanched twice in boiling water to remove the smoky flavor, and diced
  • 1 clove of garlic split lengthwise
  • 1 pound of spaghetti, bucatini, or linguine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Romano cheese
  • 2 whole eggs plus one yolk, beaten
  • 2 tablespoons of pasta water, or more if necessary
  • Salt and freshly ground pepper
Pasta Carbonara

Elizabeth Cecil

In a medium sauté pan melt the butter over medium-high heat. Add the garlic and pancetta and cook until the pancetta is crispy, about four minutes. Discard the garlic when it turns dark brown or when the pancetta is done cooking. Meanwhile, cook the pasta until al dente in wellsalted water.

Transfer the pasta and the pancetta, along with any fat in the pan, to a large bowl; toss in the eggs, pasta water, and half the cheese. The heat from the pasta will gently cook the eggs. Season well with a generous amount of fresh black pepper and add salt to taste. Mix in the rest of the cheese and enjoy.

Yield: 4 servings