It’s week 4 of #cookwithcoco! Those with a passion for Rome will know that one of the streets that is packed with character is Vicolo della Scrofa. It was in 1944, that in a trattoria on this street, the first ever Carbonara was dished up. History has it that the ingredients met when a creative Roman cook served up a Carbonara for American soldiers. Initially made with bacon, the recipe evolved over time to include guanciale instead.



  • 320g Spaghetti
  • 150g Guanciale
  • 50g Pecorino
  • 6 egg yolks
  • Salt & black pepper, to taste.

Step 1 Add water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

Step 2 Whilst the water is boiling, clean the guanciale, by getting rid of the rind. Then slice into small 1cm strips.


Step 3 Heat up a large pan on a medium heat and add a table spoon of oil. Once hot, add the guanciale and brown for 10-15 mins. Ensure this doesn’t burn!

Step 4 Whilst the guanciale browns, add the spaghetti to the large sauce pan of water from step 1.

Step 5 In a small bowl, whisk the 6 egg yolks and add ¾ of the pecorino and some ground black pepper. Top tip: add some of the water in which the spaghetti are cooking into this mixture to make it extra creamy!

Step 6 At this point, your guanciale should be nice and golden. Remove from the heat and add your aldente pasta to the guanciale. Top this with the egg and pecorino mixture and stir this in well.

Step 7 Dish up and top with the remaining pecorino and ground pepper.

#cookwithcoco #carbonara #pasta #pastarecipe #cocodimama #goodcarbsonly #goodvibesonly