Cesare Casella's Spaghetti Carbonara Recipe


Cal/Serving: 1,563
Daily Value: 78%

Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A1736IU35%
Vitamin C2mg4%
Thiamin (B1)0mg27%
Riboflavin (B2)0mg29%
Niacin (B3)5mg27%
Vitamin B61mg26%
Folic Acid (B9)53µg13%
Vitamin B122µg26%
Vitamin D3µg1%
Vitamin E6mg28%
Vitamin K20µg26%
Fatty acids, total monounsaturated51g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

At Salumeria Rosi, Cesare Casella demonstrates his secret Carbonara recipe.
Erika Keller

Classic spaghetti carbonara: spaghetti, eggs, pecorino Romano, guanciale, and black pepper. Sounds simple enough, right? According to Salumeria Rosi chef Cesare Casella, it is. His secret to perfect carbonara? "Simplicity," he said. "You’ve got to respect the traditional recipe and good ingredients — organic eggs, the best guanciale." That said, he doesn’t have a problem with including cream ("cream lets you make a mistake") or blending meats and cheeses for more complex flavors. Below, the master shares his recipe for this iconic Roman dish.



  • 3 ounces bacon, pancetta and/or guanciale (sliced 1/8 inch crosswise)
  • 2 garlic cloves, peeled and crushed with the palm of the hand
  • 2 tablespoon extra-virgin olive oil
  • ¼ pound spaghetti
  • ⅓ cup cream
  • Freshly ground black pepper
  • 2 tablespoon grana padano
  • 2 tablespoon pecorino Romano
  • 2 egg yolks
  • Chopped parsley
  • Pinch of red pepper flakes (optional)


Combine the pancetta and guanciale with garlic and oil in a skillet over medium heat and cook, adding the red pepper flakes about one minute into cooking. You want to render the fat without crisping the meat, about three to five minutes. Remove skillet from heat and set aside the meat.

Cook the spaghetti in a large pot of boiling salted water until slightly undercooked.

The pasta can be now added directly to the pan with the bacon. Toss over medium-high heat. Add enough pasta water to the pan to bathe the pasta. Simmer until the pasta is al dente and the water is reduced. Discard the garlic.

Whisk together the cream and black pepper in a large bowl.

Add the cream to the spaghetti-bacon mixture. Toss well to combine and then let the cream reduce.

Add the grated Grana Padano and pecorino Romano and toss until it melts.

Finish the dish with the egg yolks and chopped parsley. Toss over heat for 30 to 60 seconds to warm. Be careful not to overcook or the eggs will scramble. Taste and season. Garnish with extra grated cheese and pepper to taste.

Recipe Details

Servings: 1

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human