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Spaghetti Carbonara, The best!

Pasta carbonara is an iconic dish of Italian food, but we are used to adding cream, making it a heavy dish on the palate and especially full of calories. Today we bring you the traditional recipe from Rome.

Hello everyone, today we will be cooking a very easy Carbonara Pasta, and it will be ready in maximum 15 minutes.


2 cloves of garlic

6 slices / 300g bacon

200g spaghetti

3 eggs

Parmesan cheese to taste

This recipe is intended for 2 people. So if you want to make more quantity, multiply the ingredients and everything will be fine!


In a mortar, pound the garlic into a puree. This step can also be done in a garlic masher or by cutting it very small with a knife.

Next, cut the strips of bacon into squares or strips of more or less half a centimeter thick.

Now start preparing the pasta; Our advice so that the dry pasta always comes out perfect, is to put a pot with boiling water, a little salt, a splash of oil and add the pasta. We let it cook for 10 minutes.

Meanwhile in a very hot frying pan with a little oil, brown our bacon. If you have a lot of fat in the pan, scoop out a little using a spoon or absorbent kitchen paper.

After the 10 minutes of cooking the pasta, drain and put in the pan where the golden bacon was. Mix everything very well and let it rest a little without fire. What we are looking for in this step is to lower the temperature of the pan so that our sauce covers the spaghetti without turning into scrambled eggs.

While the pasta is "chilling" a little, in a bowl, crack two of the whole eggs and add only the yolk of the third egg. Add about 100g of finely grated Parmesan cheese and freshly ground pepper, beat everything well again and add to the spaghetti.

Quickly mix the sauce with the spaghetti and the bacon. Serve and enjoy instantly.

Don't be afraid that the eggs will be raw. they need very little heat to start cooking. They will not be raw, you will not feel the taste of raw eggs, I promise you. Your pasta will never be as silky as with this recipe ... it is simply delicious and the traditional way it is made in Rome (except for garlic).

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have one of the ingredients on the list or don't like something, don't hesitate to replace it. For example, you could totally do without garlic, although it gives it a touch that I personally love!

This recipe is only a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our YouTube channel Arditos Kitchen:

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