Spaghettini Carbonara


  1. In a bowl whisk together the eggs, Romano, salt and Pepper.
  2. In a pan heat olive on high heat cook and sear pancetta slightly crispy then remove pancetta from pan so that it does not over cook

  3. Place heated pasta in pan on low heat while pouring in egg mixture and mixing past together (Can add some of the reserved hot pasta water if needed) . As the sauce thickens slightly (As the egg cooks in) add the Pancetta and serve Hot

  4.  Garnish with extra cheese on top


  • 2 egg, yolk(s), separated
  • 1 tbsp Luigi olive oil
  • 6 oz Roma® Pancetta, diced
  • 2/3 cup Roma® Cheese, Pecorino Romano, grated
  • salt and pepper, to taste
  • 16 oz Piancone® Pasta, Spaghettini, cooked aldante and reserve a cup of water