Pasta alla Carbonara

Pasta alla Carbonara

Pasta alla Carbonara is a rich, creamy pasta dish from the area around Rome, Italy.

Author: Chef Jasper Mirabile, Jr.
Prep time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes


  • salt
  • 4 quarts water
  • 8 ounces spaghetti
  • 4 egg yolks
  • 1/4 cup cream sherry
  • freshly ground black pepper
  • 4 tablespoons Butter
  • 1/2 cup onion, diced
  • 1 cup pancetta, diced
  • 1/4 cup Parmigiano Reggiano cheese, grated


  1. Bring 4 quarts of salted water to a boil in a large pot over high heat. Cook the pasta according to the package instructions and drain with a colander. Do not rinse the pasta.
  2. While the pasta is cooking, beat the egg yolks with the sherry and some pepper in a small mixing bowl and set aside.
  3. Melt the Plugrá® European-Style in a large sauté pan over medium heat. Add the onion and pancetta and sauté for about 4 minutes to render the fat and crisp the pancetta.
  4. Immediately transfer the pasta to the sauté pan, remove the pan from the heat and stir in the egg yolk mixture. Add the parmigiano-reggiano and toss to coat the pasta.
  5. Add salt to taste and serve immediately.