Spaghettoni alla Carbonara

spaghettoni alla Carbonara Recipe Spaghettoni alla Carbonara Recipe by Chef Salvatore Cuomo

Time: 25 mins




Spaghettoni is a thicker version of the spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, Spaghettoni is an emblem of Italian cuisine and is frequently served with tomato sauce, which may contain various herbs, olive oil, meat, or vegetables. This time we will cook it alla Carbonara.


  • Spaghettoni Pasta (100g / 0.22lb / 1 handful)
  • Bacon (30g / 1oz / 0.13 cup)
  • Fresh Cream (40g / 1.4oz / 0.22 cup)
  • 1 Egg Yolk
  • Parmigiano Cheese (40g / 1.4oz / 0.22 cup)
  • Olive Oil (20g / 0.7oz / 1.5 tbs)
  • Salt (10g / 0.35oz / 2 tsp)
  • Black Pepper
  • Ready in
  • Preparation
  • Cook
  • Heat the olive oil in a frying pan then add the bacon.
  • Add some water to release the flavor of the bacon.
  • Pour the Fresh Cream into the frying pan.
  • In the meantime, boil the Spaghettoni al dente in a large pot of salted water (approximately 10g of salt in 1L of water)*.
  • Drain the Spaghettoni and add them into the frying pan.
  • Add the Egg Yolk, 10g of Parmigiano Cheese and stir until thickened.
  • Place on a plate, then sprinkle the rest of the Parmigiano Cheese and ground the black pepper on top to taste. You can serve.

Spaghettoni should be boiled in salt water: 10g of salt per 1L of water.
For 1 person, boil 100g of Spaghettoni in 1L of water / 10g of salt.
For 2 people, boil 200g of Spaghettoni in 2L of water / 20g of salt.

spaghettoni alla Carbonara
spaghettoni alla Carbonara
Chef Salvatore Cuomo

Salvatore Cuomo

Known to be the pioneer of Neapolitan pizza in Japan, he lives by the motto “to be the only one, not the number one”. Salvatore was inspired by his father, who also was an Italian chef in Neaples.
His career began at the young age of 11 as he trained himself to become a chef, traveling frequently between Italy and Japan. The harmonious combination of the two countries can be found within his cooking style, blending the traditional Italian art of cooking with the Japanese art of perfection.
Now renowned to be the pioneer of Neapolitan pizza in Japan.

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