Make the perfect Spaghetti alla Carbonara

Chef Karen from Guvon Academy was at it again by out-doing herself as guest chef on Groot FM.  On Wednesday morning she showed her host and the rest of the country how to make a simple Spaghetti alla Carbonara.

With its simple and tasty ingredients, the carbonara is a favourite pasta for many. How can you not love this delightful dish, with its rich and creamy sauce and sinfully crispy pancetta? There is just something about about a pasta dish that warms your heart!  Not only are pasta dishes delicious but they are more often than not quick to pull together.  What more can I say than perfetto!

There is an endless cream/no-cream debate that takes place and most people get it completely wrong, by either adding milk or cream or letting the eggs become scrambled. The taste, texture and feeling of spaghetti alla carbonara is most definitely one of creaminess, and if you had to guess, you would likely say it was made with cream but you would be wrong – it is that delicious Carbonara sauce that confused you!

A mystery solved, then? Well, maybe…we have therefor include a recipe from Chef Karen for this well-known dish and this recipe is the real McCoy. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide. Spaghetti alla carbonara literally means: charcoal burners’ spaghetti in Italian.

Spaghetti alla Carbonara

Rich and creamy sauce with sinfully crispy Pancetta


220g Spaghetti

100g Guanciale/Pancetta

100g Eggs

20ml B-Well Garlic Flavour Oil

60g Parmesan Cheese

1 teaspoon Freshly Ground Black Pepper

Watch Chef Karen in Action here


  1. Cook the pasta in a large pan of boiling salted water until al dente.
  2. Meanwhile, heat the oil in a pan and fry the Guanciale or Pancetta until crisp.
  3. Lightly beat the eggs in a large bowl with the grated cheese and pepper.
  4. When the pasta is ready, drain and add to the pan with the pancetta.
  5. Then mix well to coat everything.
  6. Take off the heat.
  7. Allow to cool slightly.
  8. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.

Find out more about Chef Karen and Guvon Academy

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