Spaghetti alla Carbonara

Main Meal, Pasta

Slow Cooked Chicken Thighs With Vegetables & Balsamic


(Serves 2-3)

  • Rummo Spaghetti – 200g
  • Calvi Extra Virgin Olive Oil – 3 tablespoons
  • Pancetta or Bacon – 80g
  • Eggs – 2
  • Pecorino or Parmigiano – Sprinkle of grated
  • Black Pepper – Freshly grotund
  • Salt


Heat the olive oil in a large pan. Add the pancetta or bacon and sauté for about 5 minutes. Beat the egg in a small bowl with the cheese and some freshly ground black pepper until you get a dense, creamy mixture. Bring 3 litres of water to the boil and add 2 tablespoons of salt. Then boil the spaghetti for 9 minutes until it is tender yet firm (or “al dente”, as we say in Italy). Drain the spaghetti, add it to the pan with the bacon and toss for 2 minutes to coat the pasta with the oil. Then add the egg mixture and whisk quickly until the eggs thicken, but do not scramble. It is best to do this off the heat. Season the carbonara with freshly ground black pepper.