Roman-Style Spaghetti Alla Carbonara

This Italian Rome, Italy style Spaghetti Alla Carbonara is one many shy away from because it can be a bit tricky getting the creamy egg yolks to coat the pasta perfectly but we have easy steps to make it perfectly here.

Stirring the egg mixture quickly into the pasta which should be warm enough to cook the yolks perfectly makes this special sauce stick to the pasta and not make it a scrambled mess.

Getting carbonara just right can take a little practice but it's very easy once you read the tips and easy steps we have provided.

Grandma made this simple dish with ease and it was always perfect, she always said it originated in her Region of Rome, Italy although to date there is no proof of that.

This very vintage recipe was documented as long ago as 1839 on the net, the dish was even written down by coal workers that sat watching burning coals all day and cooked this for their lunch.

They would make this peasant dish directly over the coal fire (they carried in their ingredients of eggs, guanciale, sheep's milk cheese, and pasta) since this was the only meal they had all day while working very long hours.

For our Carbonara American/Italian spaghetti with no tomato sauce style recipe just scroll to our step-by-step recipe card below.

Tuscan Panzanella Salad

Oh, the taste of freshness is right here with basil, garlic, tomato, and cucumber, over a soft inside and crunchy outside, a delicious salad with parmesan herb bread.


This is a Tuscan salad from Italy (Florence to Rome) that Grandma made every summer in Upstate New York back in the 1960s.


I grew up in a fresh herb and vegetable garden so we made this salad very often.


In those days money was tight and we had to rely on eating frugally, as the peasants did in the 16th century and through depression times.


This was a most welcomed salad with freshly made bread after a few days old that got stale and garden vegetables.


For me, the best of memories of this was my dad working in a bread bakery so we would have lots of stale bread to add at the end of the week.


Besides having this delightful salad to use that bread up grandma would make her Bread Pudding for dessert with some for a treat.


This was always a treat dad looked forward to and now as years went by, it was a beautiful memory I still cherish and make in tradition.


A true banquet and perfect addition any time of the day.


Scroll down for this printable recipe!