A Taste of UD Rome

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Gli Spaghetti Alla Carbonara

Although the exact origins of this dish are controversial, it became popularised in Naples after the allied liberation of Rome in 1944, when many Italians were eating eggs and bacon supplied by US troops.

Sylvia De Simone
Sylvia De Simone, Editor

For four people:

  • 400 grams of spaghetti
  • 100 grams of smoked bacon
  • 4 beaten eggs
  • 100 grams of grated Pecorino cheese
  • Pecorino cheese, grated fresh basil
  • extra-virgin olive oil
  • salt
  • pepper


  1. Saute the diced bacon in olive oil until it browns.
  2. Cook the spaghetti “al dente” in salted water.
  3. When the pasta is ready, lift it from the water and add it to the diced bacon.
  4. Mix in the beaten eggs and Pecorino cheese. Add salt and pepper to taste.
  5. Serve the spaghetti immediately in the same pan.

Suggested Wines: Crisp, clean white wine