Greg's carbonara sauce
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Work in progress

This recipe is based on one adapted from an Italian cookbook I have. I cooked it on 1 January 2014, and it's still in development. In particular, the first time I made it with grated Parmesan cheese, while it seems it should have been Pecorino. The following are the “next time” values.

This is a dish which seems to be predestined for using up left-over noodles, so I normally wouldn't perform step 1: it would already be there. That's also why I've minimized the quantities. It should make 2 portions.


quantity       ingredient       step
150 g       Spaghetti, vermicelli or capelli d'angeli       1
80 g       Smoked pork belly, or bacon       2
15 g       Olive oil       2
7.5 g       Garlic       3
70 g (1)       Egg       4
25 g       Pecorino       4
3 g       Salt       4


  1. Cook the noodles.

  2. Chop the pork into sticks about 4 mm across. Fry slowly in the olive oil until the fat melts.

  3. Crush the garlic into the pork mixture and fry until cooked.

  4. Whip the cheese into the egg, add salt.

  5. Ensure that the noodles are very hot; they'll need to cook the egg. Add the pork mixture, mix, add the egg mixture, mix again and serve.

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