Roman Carbonara

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Roman Carbonara


By Monish Gujral Published: April 16, 2013

  • Yield: 1-2 Servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Note: The amount of cheese, and how finely you dice the pancetta, should be adjusted according to preference.



  1. First, get the spaghetti boiling in plenty of salted water. Next, fry the pancetta in a good dash of olive oil. Beat the eggs and the extra yolk together in a bowl.
  2. When the pasta is cooked, drain it but put a bowl under the colendar to retain some of the water; you may need that later.
  3. Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette. Add cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Serve with coarse-ground black pepper.
  4. Variations: You can make variations using different meats and cheeses. Two combinations are parmesan with Italian sausage (skin the sausages and crumble them into the frying pan), and gruyere with speck. Finally, if you can get it, to be truly authentic you should use not diced pancetta but guanciale.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: Dishing Out Alla Carbonara" Food Bytes By Monish Gujral Weekly column in Sunday Express 29thMay 2011 | Monish Gujral's Blog

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