Grunt Style Carbonara Pancetta

Italian meal

The belief is that this dish was created during World War II, when a Roman chef serving with the American Army had these ingredients and created Carbonara.

I first had this dish in Germany, when I participated in a WWII walking tour. An Italian family had made this for me and my friends staying at their home.


  • 3 cups cooked pasta
  • 2 tbsp. olive oil
  • 3 large eggs
  • 2/3 cup pancetta (an Italian kind of bacon)
  • grated parmesan cheese (more is always better)
  • hot red pepper flakes to taste
  • 1 tbsp. garlic
  • 1 tbsp. parsley for dressing
  • 1 cup red wine (for drinking)

In a large pot cook your pasta until it is al dente. While the pasta is cooking cut your pancetta into small cubes.

When the pasta is about half way cooked, in a pan (I am using my @smithey No. 12) add your oil (I am using truffle oil), pancetta, garlic, red pepper flakes.

Cook the pancetta until it is slightly golden, be sure not to burn. While the pancetta is cooking beat your eggs and drain your pasta.

Add pasta to the pan, pour eggs on top, grate parmesan cheese and mix.

Ready to serve you can add more parmesan on the pasta, top with parsley or basil and enjoy.

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