Your browser doesn’t support HTML5 video

Pasta Carbonara Recipe

Tim Bereika

Tons of cheese, salty cured pork, and eggs produce a rich pasta dish that's packed with flavor. An authentic carbonara has no cream and can be a bit tricky to get just right.



  • Pecorino Toscano 2.5 ounces (romano or parmesan is traditional)
  • Smoked Hog's Jowl 4 ounces (or guanciale, bacon, pancetta, etc.)
  • Sea Salt about 2 tablespoon
  • Freshly Ground Black Pepper to taste
  • Dried Pasta 10 ounces (preferably a dried ribbon pasta like spaghetti)

Let's get Cooking...

  1. Start by grinding your cheese. Slice your meat. Fill a pot of water and bring it to boil.
  2. Once it's boiling add a couple of pinches of sea salt and drop the pasta. Don't over do it on the salt.
  3. Heat a saute pan with olive oil. When it's hot, add your meat. When it's good, add the pasta (should be slightly undercooked). Add a few ladles of pasta water in the pan.
  4. Add the cheese and a lot of black pepper. Stir.
  5. Then add 2 eggs. Stir more. Enjoy.