Anabella Madeline's Pasta Carbonara

Anabella Madeline's Pasta Carbonara

Today on our recipe blog on Season and Stir - we are showcasing our great niece's recipe for Pasta Carbonara that she learned from her Papa Guy.

Her recipe was featured in her school's cookbook!

At Season and Stir - we truly love when young people show an interest in cooking and Miss Anabella has captured our hearts. 

When she is not cooking Pasta Carbonara - she is also baking and has even made some really cool dog treats for her Nana's dogs!

Here is Anabella's recipe:


1 lb. fettucine

7 ounces of Pancetta, diced (this is a cut of pork belly from Italy that is salt-cured but not smoked)

1 clove of garlic, crushed

1 Tablespoon of Olive Oil - check out Season and Stir's beautiful selections 

2 whole eggs plus two egg yolks

1/2 cup Parmigiano Cheese

1/4 cup of Romano Cheese

Pepper to taste

Small handful of parsley

Boil Pasta just short of al dente (cooked so as to be firm when bitten) - Save some pasta water.

In a large skillet, heat olive oil.  Add garlic and pancetta until fat is rendered. 

In a bowl mix eggs and egg yolks and cheese together.

Mix pasta and pancetta into the cheese/egg mixture. 

Toss with a little extra pasta water to create a creamy sauce.  

Add parsley and pepper to taste

Enjoy a nice dish of Pasta with your favorites.


Maybe Anabella will share her dog treat recipe with us one day as well!  

See under our Cooking/Baking Section the 9 piece wood set for cooking for children!

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.