Spaghetti Carbonara a la Pisciapiano

This was the first dish we KNEW had to be on the menu for the Holiday Italiano meal (or Cena Magnifica according to the Boy’s riddle menu! So cute!). Pisciapiano was the Boy’s father’s favorite restaurant in Rome and a huge part of his experience there in high school. We went there on our trip to Rome and almost died of happiness at this unique version of Spaghetti alla Carbonara. The eggs are almost scrambled to give the sauce an amazing texture and a hugely rich flavor. I still have dreams about it…So we decided to try to get that same texture and flavor.

Read on for the recipe and photos…


Serves 4 as a large primo piatto or a main course

14 oz. spaghetti (although we chose to use Bucatini – the spaghetti in Rome was thicker so the Bucatini really got the toothiness of the pasta better)

5 slices pancetta or thick sliced bacon

4 egg yolks

2 whole eggs

1 cup fresh grated Parmigiano Reggiano

1 cup fresh grated Pecorino Romano

Pepper and more Parmigiano for garnish


  • As your water boils and the pasta cooks (to al dente and no more!!), cook the pancetta or bacon (until richly red – NOT crispy). Set aside on a paper towel covered plate to drain.
  • Mix the egg yolks, whole eggs, and grated cheeses in a bowl with a whisk until it forms a thick paste.
  • Pour the paste into the hot bacon pan (that no longer as bacon fat in it – this is already a fatty dish, let’s be serious. = ) ) and let it cook for a few minutes as if scrambling eggs.
  • Add a little bit of the hot pasta water to help cook the eggs. They should not get as stiff as scrambled eggs, however.
  • Add the pasta to the pan and mix with the egg sauce.
  • Add the bacon and grind some fresh pepper over top.
  • Serve with a little bit of parmesan on top.

Be prepared to meet this baby in your dreams…

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