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Spaghetti carbonara

Carbonara: a recipe loved all over the world

Carbonara is a timeless classic of Italian cuisine, particularly Roman. Loved by all, this dish has earned a prominent place on tables around the world.

Its simplicity, combined with extraordinary flavors, makes carbonara an ideal choice for anyone who loves Italian cuisine.

However, it is interesting to note that there are many recipes and variations of this dish that have their roots in the Italian culinary tradition.

Without offending anyone, if you want 4 variations of carbonara read here (but don't let them see you).

Cinta Senese pork cheek: the key ingredient

A crucial element for preparing an authentic carbonara is the bacon. If we then use Cinta Senese crossbred pork it could be a super choice for our carbonara recipe. The cuts of meat from this breed of pig, a Cinta Senese cross, that you will find in our online butcher's shop comes from the Marche region, and is known for the quality of its meat.

The latter is obtained from the pig's cheek and is an ingredient that makes carbonara extraordinarily tasty. Cinta Senese crossbred pork cheek is often seasoned in the traditional way, giving it a unique flavor that will enrich your carbonara.

The original carbonara recipe

And now, the recipe everyone loves, authentic carbonara.


  • 400 g of spaghetti
  • 150 g of Cinta Senese pork cheek
  • 100 g of grated pecorino romano
  • 3 egg yolks
  • Black pepper to taste
  • Salt to taste

Carbonara method with bacon

Start by bringing the water for cooking the pasta to a boil. Add a pinch of salt and cook the spaghetti until it reaches the right al dente consistency.

In the meantime, cut the bacon into fine strips and brown them in a non-stick pan until crispy (about 8 minutes). Remove excess fat, but leave some for flavor.

In a bowl, whisk only the egg yolks with the grated pecorino romano and a generous grinding of black pepper.

Drain the spaghetti, but reserve some of the cooking water. Transfer the spaghetti to the pan with the crispy bacon and mix well.

Remove the pan from the heat and pour the egg, cheese, and pepper mixture over your spaghetti. Stir quickly to prevent the eggs from overcooking and becoming solid.

If necessary, add a little of the cooking water to obtain a creamy consistency.

Serve the carbonara with another pinch of black pepper and plenty of grated pecorino romano. Enjoy this culinary delight with a glass of red wine.

W the carbonara recipe!

The original carbonara is a simple explosion of Italian flavors. The creaminess of the eggs combines perfectly with the crispy bacon and Pecorino Romano cheese to create a dish that will leave you wanting more and more.

Carbonara is not just a recipe, but a culinary experience that takes you directly to Italy, even if you are on the other side of the world.