Orecchiette alla Carbonara, e che te lo dico a fare!

Orecchiette Carbonara, what am I telling you to do?


  • 400g of orecchiette
  • 200g of bacon or smoked bacon
  • 3 eggs
  • 100g of grated pecorino romano
  • Freshly ground black pepper
  • Salt to taste


  1. Make the Pasta: Start by bringing a large pot of lightly salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Drain the pasta and reserve some of the cooking water.

  2. Prepare the Sauce: While the pasta is cooking, prepare the carbonara sauce. In a large bowl, beat the eggs and add the grated pecorino romano. Add plenty of freshly ground black pepper and mix well until smooth.

  3. Cook the bacon or bacon: In a non-stick pan, cook the bacon or bacon until crispy and golden. Make sure not to burn the bacon, otherwise it could give a bitter taste to the sauce.

  4. Combine the Pasta and Sauce: Add the drained orecchiette directly into the pan with the bacon or crispy bacon. Mix well to evenly distribute the bacon fat over the pasta.

  5. Add the Sauce: Slowly pour the carbonara sauce over the pasta and bacon. Make sure the heat is off or very low, otherwise the eggs may set too quickly. Stir the pasta vigorously so that the sauce is evenly distributed and blends with the residual heat of the pan. If the sauce seems too thick, add a little pasta cooking water to reach the desired consistency.

  6. Serve and Enjoy: Transfer the orecchiette carbonara to individual plates. Add a finishing touch of freshly ground black pepper and a generous sprinkling of grated pecorino romano. Serve hot and enjoy this culinary delight!

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