Classic Italian Food Recipe: Pasta Carbonara


Carbonara is a quintessential Italian food recipe, renowned for being the most iconic and beloved dishes in the world. Originating from Rome, this authentic pasta has become a cornerstone of Italian cuisine and is widely regarded as one of Italy's finest culinary contributions.

Quick and easy to make recipe

At Bocconcino Soho, pasta Carbonara quickly became a favourite dish on the menu among our guests. Our head chef is passionate about bringing the traditional flavours of Italy to your table, and he's thrilled to share this quick and easy to make recipe with you that you can recreate at home.

Tips from our Head Chef:

  • Be careful not to scramble the eggs. Tossing with hot pasta off the heat should help achieve a creamy texture without scrambling
  • Rigatoni has a larger surface area and deep ridges, making it ideal for holding the creamy carbonara sauce
  • It is worth it to sought out high quality guanciale (instead of pancetta) to achieve a traditional Carbonara with rich and smoky flavour

Classic Pasta Carbonara Recipe


  • 2 large egg yolks
  • 60 grams of Pecorino Romano cheese, finely grated
  • 40 grams of Parmesan cheese, finely grated
  • 5 grams of freshly ground black pepper
  • 70 grams of Guanciale, cut into small pieces
  • 90 grams of Rigatoni pasta
  • Salt (for pasta water)


  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
  2. While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until the fat has rendered and the guanciale is crispy, about 6-8 minutes. Remove from heat and set aside.
  3. In a large mixing bowl, whisk together the egg yolks, whole egg, and Pecorino Romano until smooth. Add a generous amount of freshly ground black pepper (about 1-2 teaspoons, or to taste).
  4. Once the pasta is cooked and drained, add it to the bowl with the egg mixture. Toss quickly to combine, ensuring the pasta is coated evenly. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
  5. Add the cooked guanciale (and its rendered fat) to the pasta mixture, and toss to combine. If the mixture seems too thick or dry, add a little of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached.
  6. Serve the pasta in a bowl, top with additional grated Pecorino Romano and a final sprinkle of black pepper. Serve immediately and enjoy!

Carbonara is a classic Italian dish known for its comforting flavours. It has become a beloved staple in Italian cuisine, admired worldwide for its simple yet satisfying taste. If you're interested in making this dish at home, our recipe provides step-by-step instructions to guide you.

However, if you're in London and want to experience authentic Carbonara prepared by skilled chefs, come visit us at Bocconcino Soho. Our restaurant is known for its dedication to traditional Italian flavours, and we can't wait to share them with you. Join us to find out why this dish is a favourite among our guests.