This is a popular dish in the Lazio region tradition. Legend says that this was the everyday meal of the woodcutters in the Appennines. This is the origin of the name “ Carbonara”.

(for 4 people)

Vermicelli Barilla 12 oz
Sweet bacon 2-3 oz
Parmesan cheese 1/2 cup
2 Egg yolks .
Olive oil 2 tablespoons
Salt, Pepper to taste

1 Cook a couple spoons of oil and bacon cut in tiny cubes for at least three –four minutes.

2 Beat the egg yolks together with salt, pepper and the cheese in order to obtain a smooth firm mixture

3 Cook the Vermicelli Barilla in plenty of salty water then drain them al dente. Add the bacon and immediately after stir in the mixture. Mix energetically.


For a creamier “carbonara” add a little heavy cream, about two tablespoons.
When stirring the sauce with the pasta don’t keep it on the stove as it doesn’t need to be cooked anymore at this point.

Submitted by Dee