• 3.5 oz of pasta
  • olive oil 2 table spoon
  • 1 piece of garlic
  • 2 oz of Panchetta or Guanciale
  •  a half cup of white wine
  • 3 egg yolk
  • 2 tbs of grated Parmigiano Reggiano cheese
  • 1 tbs of grated pecorino romano cheese
  • Black pepper

1: Cut panchetta into 0.2 width piece. Put eggs in a bowl and beat eggs and mix with cheese throughly. You could add black pepper here or later on as topping.

2.When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.   

3: Add panchetta, olive oil, and crushed garlic into the pan. Then stir fly with low  to medium heat. Be carefull of burning garlic. When garlic gets right brown, toss panchetta into the pan. You might not need oil to prepare panchetta if using teflon-lined pan. 

4: cook panchetta until it gets crispy on surface. Then take garlic out and flambe panchetta with white wine and make fire! wow! 

5:  Make sure you have enough water in the pan. It depends on how you want to make sauce. If you have less eggs, you need more water in the pan. If you have more eggs, you can have less water. Add boiled pasta to the sauce and cook for about 1 minute. The sauce gets slight as cooking. This is called emulsification.

6.  Don't make scrumbled egg here. You have to stop heat first, and then put egg and cheese sauce in the pan. Mix pasta and sauce with spatula well until it gets thicker.

7:add black pepper and pecorino romano cheese for topping.



I love carbonara!
I ve heard that the meaning of carbonara, coal worker's style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes. 

This one is a typical roman dish. In Japan, many people love carbonara and we use beacon instead of panchetta and add heavy cream to sauce. 

You can make your best sauce by changing ratio of egg and cheese.

Make sure you don't make it too salty because you got three components for saltiness: salted pork, cheese, and boiled water for pasta. Good luck☆