CONTRIBUTED BY Oriana Cuculi, Spouse to Ambassador                                            


An old recipe of the traditional cuisine of Rome, delicious and simple, of very humble origins, it is now served in the most refined restaurants in Italy and all over the world.

In South Africa you can find it perfectly prepared at “Pesce Azzurro” Italian restaurant in Woodstock, Cape Town.


Serves 4 people.  Preparation time: Less than 20 minutes.



350 g Spaghetti

150 g Guanciale ( Bacon)

6 eggs yolks

50 g Pecorino Romano cheese

black pepper


To serve

Serve immediately



  1. Take a large pot filled with water, add salt, boil.
  2. Cut the bacon in small cubes of approx. 1 cm. Fry on a medium heat in olive oil for about 10 minutes
  3. Cook the spaghetti al dente in the boiling salt water.
  4. In a separate bowl beat the egg yolks with ¾ of the Pecorino cheese. Add lots of black pepper.
  5. Drain the spaghetti. Add to the pan with the bacon. Stir and saute’ for a couple of minutes on high heat.
  6. Remove the pan from the fire and add the egg yolks, stir immediately, adding enough pasta cooking water to smooth the spaghetti and avoid sticking.
  7. Sprinkle the rest of the pecorino cheese and some more black pepper on top and serve immediately.