Pasta alla Carbonara

Pasta alla Carbonara

By 19/06/2012

Today I made  pasta carbonara with a recipe found on the Realfood Cookbook.

I have received this interesting book from the Real Food Festival which holds regular food markets on the London South Bank and brings together local producers for a great foodie experience.

Real food is all about great tasting, sustainably and ethically produced food and I am a great supporter of this philosophy.

The idea is to re-connect people back to where their food comes from and to promote the idea of buying directly from the people who actually produce our food.

This is a classic Roman dish and an ideal last minute meal (as the author says) because it is quick to prepare.
Some people add cream to it depending on taste but I prefer mine without it like the original Roman recipe.

  • Prep Time : 30 minutes
  • Cook Time : 30 minutes


Put a large pan of water to boil on a high heat.
In a large pan gently fry the onion with 2 tbsp of olive oil adding the pancetta as well until the onion starts to brown and the pancetta is crisp.
As it cooks the pancetta will release some oil, get rid of some of that oil with a spoon and replace it with the remaining olive oil. This will give a fresher flavour to your carbonara. Set aside.
When the water comes to the boil add the salt and stir in the pasta. Cover the pan until the water boils again then leave uncovered. Stir occasionally.
Cook the pasta al dente by cooking it 1minute less than it says on the packet.
Just before the pasta is ready, put the frying pan with the onion and the pancetta on a gentle heat. Drain the pasta and then, while still hot, mix it with the beaten egg and the cheese mixture. Stir well, then pour the mixture into the frying pan and turn up the heat.
Toss rapidly over the heat until cooked to your liking: ideally the eggs should be cooked but creamy.
Sprinkle with chopped parsley and chilli powder.
Carbonara needs to be eaten immediately.
pasta carbonara
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34 Responses to Pasta alla Carbonara

  1. Marina@Picnic at Marina

    I have no doubt that this carbonara would be eaten immediately! Looks delicious!

  2. Shobha

    I have tasted carbonara pasta..the taste is really nice..pasta tastes good when made to perfection.

  3. Gloria

    What lovely pasta Alida!

  4. melania

    Dearest Alicia, I see with pleasure that you love Italian food.You really are a great cook and a very sweet person.Can I ask where you live?Have a good day. Kisses

  5. Olga Riofrio

    This is my favorite pasta.Yummy.RegardsOlga.

  6. simple baking

    Wow looks absolutely delish. I always add cream to my carbonara. I thought thats the way its supposed to be made. The book looks interesting.xoxoAnuja

  7. La cucina di Molly

    Che meraviglia la carbonara, l'adoro! La tua è perfetta con quella punta di peperoncino, mi piace!Un abbraccio..

  8. Suchi

    This is a favourite of mine, I almost always order this when eating out in Italian restaurants…need to make this at home…thanks for the recipe, bookmarking it 🙂

  9. Phil in the Kitchen

    One of my favourite dishes. I never add cream, although restaurants always seem to use it, presumably because it stabilises the sauce a little and makes it easier to serve. Definitely something to make at home. I don't use the chilli powder either but I'll try it next time.

  10. ramya

    Pasta alla carbonara!!My absolute fav….but with cream!yes i love anything with a lot of calories!!

  11. Petro Neagu

    Ah, the famous Italian pasta 🙂 It's hard not to love Italian cuisine and with such good cook as you, it becomes impossible :)Hugs

  12. Subhie Arun

    pasta all neva try making myself..this abs a hit!

  13. Carmine Volpe

    bellissima carbonara io l'ano talmente tanto che la faccio anche con le zucchine

  14. Giovanna

    Adoro la pasta alla carbonara, brava Alida! :-)Un bacio

  15. Cuisine de Provence

    Carbonara is one of my alltime favorite pasta recipes and yours looks absolutely delicious!

  16. Ez Cookbook

    thanks for visiting us and following you too…

  17. simran

    this is looking really good!i can totally imagine the flavours coming through…yum!

  18. unikorna

    Yes they turn rubbery after they get cold. I cannot take my eyes of your lovely plate. Diet can make you hungry all the time. I wonder if I could substitute pancetta with smth else..

  19. All That I'm Eating

    I love Carbonara, I've not tried it with chilli powder and parsley though!

  20. Alida

    Yes, a lighter substitute could be courgettes. They do this for children and it is quite tasty too.

  21. Jacqueline@HowtobeaGourmand

    Lovely recipe – I've never tried it with chilli before.I don't add cream either because I like to taste the strong pancetta and cheese flavour. I tried to look for your blog on UKFBA before but could only find your photos – glad I have finally found your blog!

  22. R.Punitha

    Hi Alida , this is looking really good!i can totally imagine the flavours coming through… You Rock Alida:)

  23. elly

    Alida è certamente un piatto molto gustoso che si "ispira" alla carbonara! Buona giornata!!!

  24. Günther

    o sono certo che la pancetta si troverà buonissima dove sei, è un piatto che soddisfa sempre molto

  25. Catherine

    Dear Alida, This looks light and delicious!! This dish is right up my alley! Blessings to you my dear, your friend, Catherine xo

  26. Alida

    Ciao Melania. Abito in Kent, nel sud-est dell'Inghilterra e sono originaria del Friuli. Sono un'Italiana nel cuore!!

  27. laura@howtocookgoodfood

    A delicious dish and a big favourite in our house too. I do add a little cream to mine but you have convinced me to try it without next time! xI have just been enjoying your blog this morning, so many good recipes both sweet & savoury 🙂

  28. Laura loves cakes

    I love carbonara…this looks so tasty…when it's homemade it's even better!! I'd love a big bowl of this now! 🙂

  29. Carmen Anderson

    What a yummy classic recipe! I love carbonara, will def give this recipe a try soon! Looks delicious! x

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