An il Fustino recipe

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Serves: 4

Spaghetti alla Carbonara


1 bag (17.6 oz.), Rao's spaghetti
1/4 cup, il Fustino extra virgin olive oil
1 tablespoon, unsalted butter
1 large, yellow onion - minced
6 ounces, pancetta or bacon - diced
3 large, egg yolks - room temperature
1 cup, heavy cream - room temperature
1/2 cup, Parmigiano Reggiano cheese - grated
freshly ground pepper


  1. Heat the oil and butter in a large saute' pan
  2. Add onion and meat and cook until the meat is slightly crisp
  3. Remove from the heat and set aside
  4. In a separate bowl, whisk the egg yolks, cream and cheese
  5. In a large pot of rapidly boiling salted water, cook the pasta until al dente
  6. Drain the return to the pot
  7. Add the cooked onion and meat to the pot
  8. Stir over high heat until the pasta is coated
  9. Remove the pasta from the heat and add the egg, cheese and cream mixture
  10. Toss until the pasta is coated
  11. Season with freshly ground pepper and serve immediately