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Can I Make Spicy Pancetta Carbonara Without Making Italians Mad?
Today, I'm bravely making pasta carbonara, a dish that sparks debate in Italy! This carbonara recipe uses simple ingredients to create a classic dish. Follow along as I share my take on this iconic italian pasta, perfect for an easy dinner. Carbonara is one of those recipes that sparks endless debates. Use guanciale instead of pancetta and some Italians will argue. Add cream, and you will definitely be in trouble. Even if you get everything “right,” someone will still tell you that you got it wrong. So today, I am asking the question: can I make carbonara without making Italians mad?

I found a beautiful Italian spicy pancetta at the supermarket, and it inspired me to make my very first true carbonara on the channel. My version uses:

Spicy pancetta (instead of guanciale)
Egg yolks only for a silky finish
Parmigiano Reggiano (instead of pecorino)
Fusilli bucati lunghi pasta
Plenty of black pepper

Along the way, I also share the fascinating history of carbonara, from Renato Gualandi cooking with bacon and powdered eggs for Allied troops in 1944, to the Roman tradition that insists on guanciale and pecorino.

👉 Tell me in the comments: how do you make your carbonara? Guanciale, pancetta, or bacon? Pecorino, Parmigiano, or both? Yolks only or whole eggs? I would love to hear your version.

Grazie for watching. If you try this recipe, share your photos on my TortellinoTime Community Page on Facebook, I would love to see them.

Ingredients
80g spicy pancetta (or guanciale, pancetta, or bacon)
2 egg yolks (for 2 servings)
60g grated Parmigiano Reggiano (or Pecorino/Grana Padano)
200g fusilli bucati lunghi (or spaghetti/bucatini)
Freshly ground black pepper
A knob of butter (optional)
Salt for pasta water

Cooking Instructions
Dice pancetta into cubes and render gently in a pan (optionally with a little butter). Separate 2 egg yolks and whisk with grated Parmigiano and plenty of pepper. Cook pasta in lightly salted water until al dente. Reserve pasta water, then transfer pasta into the pancetta pan. Toss to coat. Remove from heat, stir in egg–cheese mixture with pasta water until creamy. Serve hot with extra pancetta, cheese, and black pepper.

00:00 Introduction – why carbonara divides opinion
01:02 Ingredients for my carbonara
02:23 The history of carbonara (Renato Gualandi, 1944)
04:40 Spicy pancetta and possible alternatives
05:35 Preparing eggs and cheese
09:09 Cooking the pancetta
10:36 Pasta, water, and pepper
13:01 Mixing pasta with the sauce
14:09 Serving and tasting – will Italians be mad?

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