Spaghetti Carbonara

Unlike my husband, I like spaghetti carbonara. The best carbonara that I’ve ever tasted was Sofitel Hotel’s (now called Centara Hotel) in Hua-Hin, Thailand. I worked there for more than 2 years in the past that’s why I can say I was an expert of their carbonara :)

Anyway, I only attempted to cook it exactly 2 weeks ago. After my curiosity was awaken by the Italians during our Roman holiday back in December. I must admit that tasting authentic Italian foods prepared by true-blooded Italians was a great experience! How can those Italian women stay slim from eating 3x daily…and I mean eat irresistable foods!

But I’m not going to make this entry long rather I just want to share my simple spaghetti carbonara which recipe was taken from an Italian recipe book my husband gifted me last Christmas. It’s called ‘ItaliE: Cultuur en Keuken’ (Italy, Culture and Kitchen) p. 142


  • 400 g spaghetti
  • 4 eieren (eggs)
  • 4 tbsp double creme
  • 50 g Parmesan cheese, grated
  • 50 g Pecorino, grated
  • 150 g pancetta (my slices were about 1/2 inch:width)
  • 15 g butter
  • salt
  • fresh black pepper

Kook de spaghetti al dente in een grote pan met licht gezouten kokend water. Roer intussen in een kom de eieren, room en kaas met wat zout en peper door elkaar. Bak in een grote koekenpan de pancetta knapperig in de boter. Giet de spaghetti  af en doe hem druipnat in de koekenpan. Schenk de kaassaus erbij. Haal de pan  van het vuur en schep de spaghetti om met de saus tot de eieren beginnen te stollen maar nog romig zijn. Schep de pasta op voorverwarmde borden en strooi er peper over

Cook the spaghetti al dente in a big pan with salted boiling water (or according to the packaging.) Mix in a bowl eggs, creme en cheese with salt and pepper.  Fry the pancetta in butter, until turn crispy. When al dente and with a pasta tong,  take spaghetti from the boiling pan and transfer to the pancetta pan taking some liquid along. Quickly and while continue mixing , add the cheese sauce. Take the pan out the fire and continue mixing until the egg forms thick sauce. Season with pepper and salt and serve immediately.

Buon appetito! Eetsmakelijk!

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