Molto’s carbonara parfait


How do we properly make carbonara, the symbol of Rome?

How do we make it right? carbonara, the dish symbol of Rome? And not just a carbonara, but Molto’s perfect carbonara with the whole egg yolk that the whole town is talking about?

At first we might be a little confused because, while it is a simple recipe with only 4 ingredients, requires attention to technique and very fast movements. We will go step by step, we will have all the ingredients ready in bowls and the utensils we will need outside, on the kitchen counter. We keep in mind that recipes with minimal ingredients, such as this one, owe their success mainly to the excellent quality of these ingredients.

So we choose robust pasta, good quality cheeses, excellent guanciale, organic eggs and fine wine. We will not use pepper powder, but we will grind its grains in the mill or pound them in a mortar and let its coarse flakes flavor our pasta. Also, let’s not forget the classic pasta boiling ratio: 1 liter of water – 100g pasta 10g salt.

We read the recipe carefully, follow the whole procedure and advice to the letter and the result will surprise us. After 2-3 times we will become masters of the genre!


  • 100 gr. fettuccine (or spaghetti or linguine) from Gragnano* or other pasta of our choice
  • 2 tsp. of grated Pecorino Romano
  • 1 tsp. tablespoon grated Parmesan cheese
  • 30 gr. guanciale, cut into thin sticks
  • 60 ml white dry aromatic wine, such as Vermentino, or alternatively Moschofilero or Malagouzia
  • the yolk from 1 egg, very fresh, organic
  • salt, freshly ground pepper


Pasta di Gragnano is pasta produced exclusively in the homonymous region of Campania, between the Lattari Mountains and the Amalfi Coast. Their history began many centuries ago, thanks to the famous wheat cultivated in small areas in the area. In the 18th century pasta production boomed, and so did the small town, thanks to the decision of the King of Naples to strictly designate two areas on the Italian peninsula as suitable for growing wheat: Naples and Gragnano – the latter in a very small area.

However, it took another two centuries for these famous pastas, especially maccheroni, to go beyond Italian borders and become famous all over the world. Their deliciousness is due to many factors: firstly, the special microclimate of the region where durum wheat is grown, a combination of winds, atmospheric humidity and sunshine. The second reason is the mixing of the flour from this local wheat with the light, almost salt-free water that springs from the Lattari Mountains.

Then the pasta production process, which has not changed since the 18th century and which is so strictly controlled that it received the “Pasta di Gragnano” PGI certification in 2013. The pasta then takes its various shapes only from copper, handmade forms and molds and is finally dried exclusively in the mountain, dry and aromatic air of the Lattari Mountains. The production is small and in Greece we find them from a few companies, mainly La Fabbrica de la Pasta fi Gragnano, in selected delis – indicative: Nora’s deli, Greek deli foods, etc.

Let’s start with the dishes

  • We take out of our cupboard a large non-stick frying pan, a deep pot, long tongs, a soup serving spoon, a soup spoon, a slotted spoon and a plate covered with absorbent paper.
  • Our dinnerware will be waiting on our table.

We continue with the ingredients

  • On the counter, right next to the kitchen, put 3 bowls.
  • Pour the chopped sausage into one.
  • In the second we mix the cheeses and in a third we pour the yolk.
  • Next to it we have the salt and pepper mills.

Ready for the ultimate carbonara

  1. Fill the deep pot with 1 liter of water, add 10 g. salt and boil over high heat until the water boils.
  2. Add the pasta and mix.
  3. We will boil them for 2-3 minutes less than the time written on their packaging.
  4. In the meantime, we have put the guanciale in the pan, on a medium-high heat, and saute it, without any other fatty substance, until it becomes crispy, stirring often so that it does not burn.
  5. With a slotted spoon, remove 3/4 of the guanciale and leave them on the plate with kitchen paper to drain and remain crispy.
  6. Add the wine to the pan with the remaining guanciale and the melted fat, increase the heat and let it evaporate for about 2 minutes.
  7. Now our pasta should be ready.
  8. Turn off the heat and leave the pot on the stove.
  9. With the soup spoon, take some of the hot pasta water and carefully pour over the yolk. We leave him like this to fester and pasteurize until we need him.
  10. Without wasting time, transfer the spaghetti with the tongs into the pan with the guanciale along with the water that will drift away and mix it. Add small amounts of the water where they boiled with the spoon and stir for 1-2 minutes on medium heat, until they are done cooking.
  11. Add 2 tsp. soup from the cheeses and mix.
  12. Pour in a little more of the water where they boiled until we have a sauce with a creamy texture.
  13. Empty the pasta onto a plate, sprinkle with the remaining cheeses, add the crispy guanciale and rub plenty of pepper on top.
  14. Take the yolk with a slotted spoon from the bowl (being careful not to break it) and arrange it nicely on top of the pasta.
  15. We enjoy our carbonara by breaking the yolk with a fork and mixing it with our pasta. Our goal has been achieved!

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