Favorite Pasta alla Carbonara for a fresh new start

pasta carbonara

As I am writing this “Pasta Alla Carbonara”… I am getting hungry just thinking about these magic words. So good. It’s +28 outside as I am preparing this post to go live. Tropical May weather for real. Yes, I wrote this text in May:) And I can’t help but craving for the long straps of heaven in my mouth. Again. Again and again. And last Sunday I had Pad Thai for dinner. And before that another Pad Thai on a night market. Life is all about pasta from all around the world.

From now on I’ve decided to write about pasta. Till the day I get really sick of it. Or until the words will stop coming out of my mouth. Or I will get through all the recipes and there will be nothing to talk about any longer. Luckily, pasta is not limited by spaghetti. Nowadays even vegetables can easily become lovely strappy things. Don’t get bored by macaroni with tomato sauce. Did you have a chance to try pasta salad or soup or baked pasta? What about sweet pasta dessert? I am looking forward to it all. Are you?

pasta carbonara

It turns out I still have two old photo shoots of pasta that I’ve never shared with you before. It also turns out these pastas are high calorie bombs. It’s definitely something you would love to cook in a colder season. It means they rather do not fit for the summer debut on my blog. But I will take a risk. What the hell 🙂 I can’t wait to start this little tasty adventure with pasta and your feedback on my blog. So, who cares. Today I am going to talk about Pasta Alla Carbonara. First of all, I need to mention that the recipe is not authentic. It’s never meant to be. I would say, it’s the variation of pasta inspired by well-known Italian classics. A little disclaimer. Yes, it contains cream and garlic. Oh, how not Italian!

pasta carbonara

pasta carbonara

4 years ago when I was looking through Polish edition of my beloved Glamour magazine I came across an interesting recipe from the book “From Movie to the Kitchen Recipes” (“Kuchnia filmowa”) by Polish food blogger Paulina Wnuk. The recipe of Pasta Alla Carbonara has been inspired by my favorite movie “Eat, pray, love”. Looks like everything is on its place: favorite movie, favorite pasta, easy to cook recipe. I gave up and tried it. Since then A. asks me to make it from time. Especially when there is a little craving for something creamy, gluten and nourishing going on.

Hope, you will enjoy the pasta as I do. It is ready in to time. Basically you make the sauce while you spaghetti is being cooked. Just reserve around 20 minutes for all the activities in the kitchen. The longest part is probably to wait till the water starts to boil to cook the spaghetti.

Preparing this post for you I dove a bit into the history to find out where the recipe comes from. Just imagine we owe the name of pasta to coalminers ” carbonari” (in Italian) from the region Lazio in Italy. It is considered to believe that they invented pasta alla carbonara. Those genius coalminers worked in the Apennines and hardly went down home sometimes even for months. So they had to take only food which could hardly get spoilt in the severe conditions. That was bacon (guanciale or pancetta), cheese (Pecorino Romano and Parmegiano), pasta and eggs. I guess, hard working conditions and cold nights in the mountains definitely contributed to the nourishing consistence of the dish. Just the right thing to warm up and get some energy. Coalminers cooked their pasta in a pot on an open bonfire. Nothing fancy, as you see. That’s why I like it so much!

pasta carbonara

pasta carbonara

Of course, if you are dying to make an authentic recipe, you have to have quick hands that are capable of stirring easily. To get a creamy consistency of sauce, you will need to vigorously beat eggs with two kinds of cheese: Pecorino Romano and Parmegiano. But if you are not skilled enough or just a total beginner I suggest you to follow the recipe using cream. Do not forget garlic. It gives that great taste to the sauce in case you are not using Pecorino Romano with its sharp salty smack.

Shortly speaking I encourage you to start this brand new culinary adventure and try all things pasta from all around the world with me. But first of all, give it a try, this lovely spaghetti alla carbonara. Buon appetito!

pasta carbonara

Spaghetti alla Carbonara

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Website Kuchnia filmowa by Paulina Wnuk
The quantity of ingredients I take in this recipe differs a little bit from the original recipe by Paulina Wnuk.


  • 500g spaghetti ((100% durum wheat semolina pasta))
  • 150g pancetta or smoked bacon
  • 1 clove garlic (finely chopped)
  • 2 tablespoons olive oil
  • 200ml thick cream
  • 2 eggs
  • 50g grated Parmesan cheese
  • black pepper (freshly ground)
  • salt


1. Cook spaghetti al dente following the instructions on the package.
2. Gently beat eggs in a small bowl.
3. Cut pancetta or smoked bacon into small cubes and fry in the frying pan with heated olive oil, add finely chopped garlic and cream. Mix thoroughly everything and heat for a moment. Add beaten eggs, grated parmesan and vigorously stir the ingredients in the sauce. Salt and pepper to taste.
4. Add sauce to the cooked spaghetti and mix everything well. Serve immediately.

You Might Also Like

No Comments

Leave a Reply