Food Culture / Recipes



  • 100g spaghetti
  • 4 egg yolks
  • 60g of guanciale/pancetta
  • 70g of pecorino cheese
  • Black pepper


  1. Mix the yolks and pecorino until it gets dense.
  2. Roast the black pepper in the pan, after you smell the pepper add the guanciale/pancetta, let it fry in a low fire.
  3. Cook the pasta al dente. Add the pasta at the pan with peeper and guanciale/pancetta with a little bit of pasta boiling water. Turn off the fire. Let it out of the fire for a bit until it gets around 70°C.
  4. Add the yolks paste. Mix it ultra gently.
  5. Serve it and eat the Carbonara immediately.

About Author

He curated the “Museu do Pão” (Bread Museum) in addition to several curatorial works for art exhibitions. In recent years he has been dedicated to the study of cultural relations between gastronomy and history.