Did you know? Pasta alla carbonara originates in the Appennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favourite pasta when they roamed the hilly pastures. It has always been an incredibly accessible recipe thanks to the simple ingredients!
- 120g Afeltra spaghetti, or whichever pasta shape is your favourite from our market
- 2 Tbsp Frantoi Cutrera olive oil
- Diced Reggiani Bassiano pancetta from our butchers
- 2 Free range eggs
- A generous helping of Pecorino Romano
- Salt and pepper
In a large sauté pan, heat your olive oil over medium heat. Add pepper and the diced
pancetta from our butcher’s counter. Let the pancetta sizzle until it becomes golden brown and crispy, and then remove from the pan and set aside.
In a mixing bowl, whisk together the eggs, grated Pecorino Romano and 1 teaspoon of freshly-ground black pepper.
TOP TIP: Pour a little of the pancetta fat into your egg mixture for extra flavour!
Bring a large pot of water to the boil and season with salt.
Add the pasta to the pot and cook until al dente for around 8-10 minutes. Once cooked, transfer the pasta to the large sauté pan set over medium heat.
Add in the fried pancetta and toss for a minute to combine.
Remove the pan from the heat and add the egg and cheese mixture, tossing gently and thoroughly so that the pasta is coated evenly.
Divide the pasta into warm bowls and sprinkle with a little extra Pecorino Romano, available to purchase from our fresh cheese counter. Serve whilst hot.
If you’re looking for a delicious wine pairing, head to our cellar which just happens to be the biggest Italian wine shop in the UK and ask our friendly team for some advice! We suggest A Frascati Superiore Docg from Fontana Candida that pairs perfectly with carbonara. It holds notes of citrus fruits, apple and almond.
Learn more about Italian culinary heritage and biodiversity with the Italian Trade Agency.