Arts & Culture
50 years

27 September, 2020

The original Carbonara

In the Zass kitchen with Alessandro Roscioli and Chef Alois

Roscioli meets Zass. Two icons of Italian cooking team up in the Zass kitchen to create the famous carbonara recipe served at Roscioli’s in Rome.



  • Fresh eggs (1 yolk per person)
  • Pecorino cheese (grated)
  • Parimigiano cheese (grated)
  • Pork cheek “guanciale” (diced)
  • Spaghetti (dried or fresh)
  • Black pepper



Separate the egg yolks into a bowl. Whisk a handful of the grated pecorino and parmigiano cheese into the yolks using the measurement of 2/3 pecorino to 1/3 parmigiano. Add black pepper into the mix (to your taste).

Place a pot of water on the stove and bring to a boil to cook the spaghetti. Don’t forget to add a bit of salt to the water.

In a dry, heated pan (no added oil), fry the diced pork cheek until crispy then remove from the oil.

Add 2 – 3 tablespoons of the pork oil into the yolk and cheese mix, whisking constantly so the eggs do not cook. You do not want scrambled eggs! Add a bit of the spaghetti water, till you have a nice creamy, liquid consistency.

Once the water is boiling, add your spaghetti and cook until soft on the outside and slightly crunchy inside, “al dente”.

When the spaghetti is cooked, remove from the water and bring it straight into the bowl with the egg yolk and cheese sauce. Mix the ingredients thoroughly into the pasta, together with the crispy diced pork “guanciale”. If too dry, add a spoonful of the pork oil and a spoonful of the spaghetti water alternatively, which helps bind the ingredients into the pasta. Toss in a bit more cheese and grated pepper to taste.

Plate up and serve!

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