Tonnarelli alla Carbonara
Fairly difficult

This traditional Roman dish only takes a bit of skill, but it is so worth it!



Category: Cut Pasta


For 4 Person(s)

What you'll need:

1 lb. Talluto's Tonnarelli
2 tbsp. Olive Oil
6 oz. Pancetta or Guanciale, diced
3 large Eggs
1 cup Grated Parmigiano Cheese
1/2 tsp. Salt
1/4 tsp. Freshly Ground Black Pepper

Tonnarelli alla Carbonara Directions

    1. Heat the olive oil in a skillet.
    2. Fry the diced pancetta until browned and crispy.
    3. Cook the tonnarelli al dente, 5 minutes in a pot of boiling salted water.
    4. While the pasta is cooking, crack and beat the eggs in a large glass bowl.
    5. Add the grated parmigiano, salt and black pepper to the eggs and mix well.
    6. As soon as the pasta is finished cooking, remove it from the boiling water and add it to the glass bowl with the eggs. 
    7. Add the crispy pancetta to the bowl as well.
    8. Toss the hot pasta well with the egg mixture. The extremely hot pasta will temper and develop the egg mixture into a beautiful bodied sauce for the pasta.
    9. Serve immediately and enjoy!

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