Tonnarelli alla Carbonara

Serves 1-2

The true recipe of this traditional Roman dish is famously a topic of much debate between chefs and foodies alike. We’re honouring this popular pasta dish with a simple but delicious Tonnarelli alla Carbonara recipe. We’ve collated the core ingredients for this dish, just add 3 fresh eggs and ground pepper! Buon Appetito!

Product Quantity

Tonnarelli Egg Pasta


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)


Pecorino Romano DOP - Grated (62.5g)


In stock


Guanciale - Sliced (100g)


In stock


In stock

About Tonnarelli alla Carbonara

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. Dice the Guanciale into cubes and heat in a large frying pan; once golden and crispy, take the pan off the heat.
  2. Meanwhile, in a large saucepan add 2.5 litres of salted water and bring to a boil. Put in the Tonnarelli and cook until al dente — about 4-5 minutes
  3. While the pasta is cooking, crack two eggs and add 1 yolk from the third egg into a bowl and lightly beat; add 30g of Pecorino and 30g of Parmigiano Reggiano to the beaten eggs and mix well.
  4. Remove the cooked pasta from the saucepan with tongs and transfer to the frying pan with the Guanciale. Make sure that some of the starchy pasta water makes it in — this is an essential ingredient which allows you to make an emulsion.
  5. Stir the egg and cheese mixture into the frying pan with the Tonnarelli and Guanciale. The residual heat from the pan & pasta will cook the eggs. Toss everything together until emulsified. Serve immediately and enjoy!

Buon Appetito and congratulations on your homemade Carbonara!

Tonnarelli Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Guanciale: Pork, salt, Telicherry Pepper & Juniper Berries.

Pecorino: Pasteurised sheep’s Milk (99%), salt, animal rennet.

Energy (KJ)/100g 1185 2987 1633
Energy (Kcal)/100g 280 714 40.1
Fat/100g 4.0 72.4 33
Of which Saturated/100g 1.1 36.2 18
Carbohydrate/100g 47.7 0.5 0.001
Of which Sugar/100g 1.3 0.5 0.001
Protein/100g 12.6 10.7 26.0
Salt/100g 0.7 3.98 2.0

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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