Pasta with eggs, pancetta and pecorino romano – Gino D’Acampo

Chef Gino D’Acampo prepares on of his favorite pasta dish, Bucatini Alla Carbonara – Pasta with eggs, pancetta and pecorino romano. Simplicity at it’s best.


* 500g of Bucatini (thicker spaghetti with a hole in the middle)
* 250g piece of smoked pancetta
* 2 tablespoons of extra virgin olive oil
* 1 tablespoon of salted butter
* 4 tablespoons of finely chopped flat leaves parsley
* 4 eggs
* 4 tablespoons of freshly grated Pecorino Romano
* Salt and pepper to taste


Cut the pancetta into short little strips about ½ cm wide.

In large frying pan or a wok, over a medium heat fry the pancetta in the oil and butter for approx 5 minutes until golden and crispy. Stir occasionally and once ready, remove from the heat and set to one side.

Whisk the eggs in a bowl with ½ of the cheese. Add in the parsley and plenty of black pepper.

Cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.

Once the pasta is cooked, drain and tip back into the saucepan.

Add in the pancetta and pour over the egg mixture. Mix all together for 30 seconds with a wooden spoon. (The heat from the pasta will be sufficient to cook the egg enough for a creamy and moist texture).

Season with salt and pepper and serve immediately with a few sprinkle of the remaining cheese on top.


A trained chef, entrepreneur and ‘King of the Jungle’ Gino is a man of many talents. His real passion is food and he loves taking ingredients and creating something special. A believer that everyone can cook, his recipes are simplicity at its best promising maximum satisfaction from minimum effort.

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  • il burro nella carbonara… marò!

  • l prefer using just the yolk,just a personal preference,,,great video Grazie,,,

  • Too bad Gino stopped making new videos for this channel :(

  • I love this recipe so much!

  • Dear Gino, I'm afraid that is not Carbonara pasta that you cooked, and for reasons of SIMPLICITY I will list all the things that are wrong with it:
    1) You don't use pancetta for carbonara, let alone SMOKED pancetta – you use GUANCIALE (which is different from pancetta, and you should know it);
    2) if you use guanciale, you don't have to heat the it with butter and oil – it will get crispy in its own fat!

    This just to say: there is nothing wrong in what you cooked of course, I'm sure it's delicious (this is just me being politically correct of course, I'd never eat something like that with PARSLEY), but please don't call it Carbonara…. call it Gino's pasta with egg and parsley, or Gino's parsley with pasta and eggs, or Gino's white pasta… just please don't call it carbonara. Thank you!

  • isnt it weird all the glittzy edited videos these chefs make and when they bite into the food they say things like "mmmm delucious,jamie olivers the worst for it.Then you make the recipe and well a lot of them arnet great recipes.Its as if they con you into thinking its great

  • It's abut the good idea of making a dish in a different way. G. Campo u are a great person and u are right simplicity the best

  • Prezzemolo alla carbonara? NO WAY!! 

  • as a true roman,for a real "carbonara" you NEVER use parsley and butter!!!If you cook it with "guanciale" you don't need any olive  oil(the own fat of the guanciale will produce the  necessary oil to cook it),if you use "pancetta" you will need some olive oil for sure!!!

  • Che c'entra il prezzemolo? Parsley??

  • Gino! Ma sei propio ignorante allora.. You can love and defend this guy as much as you like but if a tv station ask you to illustrate how to make a very old traditional dish wouldn't you at least make sure you do it 'classically'?! He just spoiled one of the classiest and simplest Italian Pasta Dish!
    To use the egg-white in this is simply disgusting! It smells like uncooked egg on boiled pasta, if the pasta is too hot you risk to the egg white to cook and you end up with a freaking pasta omelette! :/ Gino LEARN! →CARBONARA: 1 eggs yolk x portion, guanciale affumicato (smoked pig cheeks), tagliolini pasta, black pepper, and pecorino cheese to serve) Those are the correct and ONLY ingredients to make Carbonara! No parsley, no bacon, no egg white, no bullshit from Sheffield or from Naples!

  • "Water that is bollente"?!  He doesn't speak a good English at all, considering that he moved to England almost 20 years ago.
    Then, I've never seen in my whole life anyone in Italy who cooks pancetta with butter and put parsley on a "carbonara". I thought he was American before I realised he's Itlaian… Oh my God!

  • Would you not save some water from the pasta and add a little bit in when you're mixing the pasta and sauce together? Just incase the pasta becomes a little dry to loosen it up a little?

  • its because he has lived in England for a while and has picked up some what of a British accent.

  • Traditionally the meat used for this recipe is Guanciale (pork cheek) but its not in many UK stores sadly.

  • Other methods involve dropping the hot pasta (right after being drained), into a mixing bowl that already has a beaten egg in it. The residual heat from the pasta supposedly cooks the egg as you spin and toss the pasta in it. It also helps to leave the beaten egg out on the countertop to come up to room temp before adding the pasta.

    Otherwise, if you use an egg that's fresh out of the fridge, you would use the method seen here in this video… add it into the hot pan and mix rather quickly.

  • he is italian, wikipedia it tool

  • yes the police arent going to come round your house and shoot you, stfu and use whatever you want