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Carbonara Originale

It has always been Antonio’s vision to share with New Zealanders his experience of Italy as much as possible. There is a beautiful story behind each dish, each ingredient and the way to put them together…

Here is the original Carbonara Recipe to try at home:

Serves 4-6

  • 400 – 500g Gerardo Di Nola Spaghetti
  • 4 – 6 eggs
  • 120 – 150g guanciale
  • extra virgin olive oil
  • salt
  • black pepper
  • 120 – 150g pecorino romano


Cut the guanciale into cubes and brown in a pan with a little oil until it becomes transparent.

Grate the pecorino and add it in a bowl with the beaten eggs and a handful of black pepper. Mix well to get a creamy dressing for your carbonara.

Cook the spaghetti in plenty of salted water and drain when al dente, adding a ladleful of cooking water. Pour spaghetti into the pan and let them jump with guanciale for a minute. Add the seasoning, stir quickly with the wooden spoon, turn off the heat and serve.