Pastaio Carbonara Recipe

Pastaio Carbonara Recipe

We’re always on the search for the ultimate comfort dish. It’s a running theme here at Plate & Place, as more often than not, London’s temperamental and often cooler weather, demands it. If you’re looking for a quick and easy supper for yourself, we can’t impress enough the deliciousness of Stevie Parle’s Carbonara recipe.

The rich, creaminess of a classic Carbonara sauce is one of life’s great pleasures. Stevie Parles, owner of Pastaio in London (one of our favourite restaurants) is practically evangelical about good pasta, and has offered up some great suggestion for this dish: “Our main tip when making pasta at home is to not throw all the water away. To make a cracking carbonara, make sure your pasta is wet with pasta water when you move it into the guanciale pan. This starchy water adds flavour whilst helping bind the pasta and sauce together.

We know that when it comes to a great dish, it’s all about the quality of the ingredients, even coming down to the peppercorns, and Chef Parle is very specific: “We recommend using Tellicherry peppercorns – they’re the best! Super high quality peppercorns that come from the Malabar coast in Southern India. They are recognisable thanks to their strong, depth of flavour.

The other must-have for a superlative Carbonara sauce is the quality of the eggs: “We love Cacklebean eggs as they are from happy chickens who roam freely on a 12 acre Cotswold Farm and produce lovely bright and tasty orange yolks.”

We can’t think of a better recipe for this renowned, pasta favourite, and we hope you enjoy it as much as we have.

Recipe for Pastaio Carbonara

Serves 1


  • 1x Egg (yolk only)
  • 15g Parmesan
  • 25g Pecorino Romano
  • 0.5g Tellicherry pepper
  • 100ml pasta water
  • 120g dried pasta
  • 50g guanciale


    Pre-mix the yolk, Parmesan, Pecorino and black pepper in a bowl.

    Drop the pasta into a pan of salted, boiling water. If store-bought, cook as per the instructions on the packet.

    Add the guanciale to a large frying pan with a splash of oil, fry until crispy.

    Add the cooked pasta into the guanciale pan.

    Take pan off the heat and add the egg & cheese mix.

    Turn with pasta tongs until all emulsified, creamy & coagulated.

    Garnish with extra black pepper and grated Pecorino Romano.


    Make sure to book your reservation at Pastaio for some of the most incredible pasta in London.

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