Carbonara is best made with guanciale, a cured pork cheek, but if you can’t find it bacon is a perfect substitution.

Recipe Developed by Riccardo Felicetti and Stefano Caffari. Photos by
Stefano Caffarri. Find him on Instagram @stefanocaffarri.


10 minutes


25 minutes


Serves 4 as a main, 6 as a starter


  • 1 box Monograno Felicetti Matt Spaghettoni
  • 4 ounces Guanciale (or other highest quality cured bacon) cut into ¼-inch cubes
  • 4 ounces Pecorino Romano cheese, grated
  • 4 egg yolks
  • Freshly Cracked Black Pepper
  • Sea Salt


  1. Put a large pot of salty water on to boil
  2. Add egg yolks to a large bowl. Whisk cheese in with the egg yolks.
  3. Set bowl over pot where water is boiling.
  4. Heat frying pan over medium heat and add guanciale to brown and render the fat.
  5. Remove egg and cheese mixture from pot, and drop pasta in for cooking.
  6. Remove guanciale to a small bowl and drain fat from pan and reserve.
  7. Add reserved fat to egg and cheese mixture and whisk until smooth and thick –like you would
    do with mayonnaise. You may need to put bowl back on the boiling water to get an emulsion.
  8. Drain the pasta into the frying pan where you roasted the guanciale, both to cool the pasta
    enough that it won’t scramble the eggs and to impart a little more flavor.
  9. Add the slightly cooled pasta to the egg and cheese mixture. And toss with guanciale over
    the hot water, combining the pasta with the sauce.
  10. Using a large ladle and tongs, twirl the pasta into a serving portion and plate in a shallow
  11. Top with grated Parmigiano and freshly cracked pepper.