Flavio’s Famous Carbonara Recipe

Our guests treasure the gustoso (tasty) food on our much-loved Italian tours. Think savouring the top-rated pizza in the world on our Enchanting Southern Italy tour, unlocking the secrets of Tuscan cuisine during a cooking class on our Tuscan Treats tour or joining a truffle hunt with a local farmer on our tour aptly named Italian Indulgence. 

We are fortunate enough to have expert Tour Leaders guiding guests on where to savour a Florentine pizza, which trattorias to visit for the best steak and even how to cook sumptuous Italian cuisine... 

Below you will find a classic carbonara recipe from our Italian Tour Leader Flavio Lazzaretto. Flavio’s love of food came from his parents who shared their love of Italian recipes with him from a young age. 

‘My parents worked very hard and for long hours when I was a young boy, and I had to learn to be independent also in the kitchen.  

‘Nevertheless, Italian cuisine is so varied and prepared with fresh ingredients that is always a pleasure to cook, even for myself but it’s always better if friends are coming over.’ 

Buon appetito! 

INGREDIENTS  

• ½ kg spaghetti  
• ½ onion  
• 4 eggs  
• 200g guanciale (dry cured pork cheek) or bacon  
• Salt and pepper to taste  

METHOD  

1. Fill ¾ of a big pot with water and bring to the boil, adding a pinch of salt when it’s boiling. Then cook the spaghetti in it (al dente of course, as you want the pasta to remain firm).  
2. In a frying pan, cook the thinly sliced onion with olive oil. Use a high heat to fry the onion until it’s almost black (the word carbonara comes from this carbon colour).  
3. Once the onion is ready, add the pork or bacon (previously diced) and cook until browned.  
4. While the meat is cooking, whisk the eggs in a mug and add salt and a generous pinch of pepper.  
5. Strain the spaghetti and add the pasta in the pan with the bacon and onion. Mix everything on a high heat before turning off the heat. Then: stir the eggs in the same pot, add parmesan (or pecorino cheese) and a bit of pepper. Voilà! Mix and serve on warm plates.  

Wine notes: Serve with a full-bodied (but not too strong) red wine, like a Chianti Riserva or Valpolicella Ripasso. 

We hope you enjoy a sumptuous evening savouring this simple yet splendid Italian dish.

Inspired to sample authentic Italian cuisine in the land of pizza and pasta? Explore our Italy tours to discover more.