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Article: Spaghetti alla Carbonara

Spaghetti alla Carbonara

Servings: 4


  • 1 bag (17.6 oz.), Rao’s spaghetti
  • 1/4 cup, il Fustino EVOO
  • 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


Heat the oil and butter in a large saute pan

Add onion and meat and cook until the meat is slightly crisp

Remove from the heat and set aside

In a separate bowl, whisk the egg yolks, cream and cheese

In a large pot of rapidly boiling salted water, cook the pasta until al dente

Drain the return to the pot

Add the cooked onion and meat to the pot

Stir over high heat until the pasta is coated

Remove the pasta from the heat and add the egg, cheese and cream mixture

Toss until the pasta is coated

Season with freshly ground pepper and serve immediately.