Back to the roots of the humble carbonara

Carbonara is a quick and easy meal that is in everyone’s recipe repertoire. Michael Diacono goes back to the roots of this humble dish and shows us how this is meant to be cooked.


Serves 4


  • 250g guanciale
  • 3 egg yolk
  • 1 whole egg
  • 150g Pecorino, grated
  • Black pepper
  • 500g spaghetti


  1. Bring a pot of salted water to the boil and cook the spaghetti until just al dente.
  2. Whisk the yolks with the whole egg and the pecorino.
  3. When the pasta is cooked transfer to the pan with the bacon, with a little water from the pot, while still on the heat.
  4. Mix well and remove from the heat.

This recipe first appeared on Gourmet Today TV, aired on 11 December, 2015.