Spaghetti Alla Carbonara

Catherine gets an insight into the legendary Italian propensity for style when she visits Spazio Sette the iconic kitchen utensils palazzo.


  • 120 g pancetta (diced, about 1-1½cm)
  • 300 g Spaghetti
  • 4 egg yolks
  • freshly ground black pepper
  • 90 g freshly grated pecorino romano cheese
  • 1 tblsp olive oil, extra virgin
  • salt, to taste
  • basil for garnishing


  1. Cook the spaghetti according to the instructions in plenty of salted, boiling water. (Remember to keep the pasta cooking liquid).
  2. In the meantime, fry off the pancetta in a large, deep frying pan, until golden.
  3. Lightly whisk the egg yolks and pepper. Add a large ladleful of the pasta cooking liquid (about 240ml) to the egg yolks and mix quickly.
  4. Tip the cooked spaghetti into pan with the pancetta and toss in the eggs and pecorino cheese.
  5. Add some of the pasta cooking water to thin as required.
  6. Stir, check the seasoning, garnish with basil and serve immediately.