Have Carbonara, Will Travel
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At all of the Airbnbs and VRBOs that I’ve been to, I always make sure to buy a few eggs, the local bacon (guanciale, pancetta, or just plain rashers), Pecorino Romano, and spaghetti. Whenever I feel like not eating out, I whip up a dish of Carbonara—and all is well.


200 grams spaghetti
1 whole egg, 1 egg yolk
half a cup of grated Pecorino Romano cheese
a handful of chopped guanciale
a fourth to half a teaspoon of black pepper

  1. Bring a pot of salted water to a boil and cook the spaghetti until done. Al dente is fine, but definitely not less. Save about a cup of the cooking liquid.
  2. In a pan on medium heat, cook the bacon until it renders out its fat.
  3. In a bowl, whisk the eggs, cheese, and black pepper.
  4. Once the bacon is cooked, use a spoon to remove some of the extra fat. Add the pasta and some of the cooking water to the pan and mix until the oil has slicked each strand.
  5. Remove the pan from the heat. Empty the egg mixture to the pasta and stir vigorously to make a smooth and creamy sauce. Add some more cooking water if the sauce is seizing.
  6. Serve over a warmed plate with more cheese and another small grind of pepper.

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