Giovannella recipes
La Carbonara

Società agricola La Sovana Snc
Recipes


Our Chef Giovannella presents “La Carbonara”. The most popular Italian recipe around the world. Not a simple carbonara recipe but Rome’s most famous carbonara recipe. It comes from Head Chef at Pipero (and ex-chef of Rex in Rome), Luciano Monosilio.
As with many recipes, the origins of the dish and its name are obscure; however, most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes involving pasta with lard/guanciale or pancetta, cheese and pepper, one of which is “Pasta a la gricia”. Indeed, it is very similar to “Pasta cacio e uova” a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.
There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.[ Since the name is derived from carbonaro, some believe the dish was first made as a hearty meal for Italian charcoal workers.

In the original recipe, officially registred at the chamber of commerce, there is only Pecorino Romano cheese; this is “our” version

Ingredients for 4 people:
280 gr spaghetti
4 egg yolks
30g r Parmigiano cheese
20 gr Pecorino Romano cheese
A pinch of ground black pepper ( 2 gr)
200 gr guanciale cut into 1 cm cubes

Cook the pasta in boiling water as indicated on the package. In a large pan, brown the guanciale over medioum heat, gradually removing the fat that releases as it cooks. Set excess fat aside in a separate bowl.

A tip from the chef for a perfect carbonara, use an iron pan

In a stationary mixer, whip the egg yolks with the grated Parmigiano Reggiano and pecorino cheese, adding the drained fat from the guanciale. Let rest.
Once the pasta is cooked, mix with the eggs and guanciale in a steel bowl away from heat. If necessary, add a little hot water and mix well util it gets creamy. Complete with ground pepper and
grate pecorino cheese . Serve at the right temperature: not too hot, but warm.

Best pairing with Carbonara? the sparkling wine from Olivi-Le Buche winery!
Try Pasta alla Carbonara with Spumante Rosè 100% Syrah Zelià Brut
Take advantage of the offer “WHITES AND REDS FROM LE BUCHE WINERY”



Buy now our wines

Print
Prev
Next

Giovannella's Recipe

Handmade tagliatelle with Tuscan Ragu
Recipes
Exploring a Traditional Recipe Perfect for Every Season
In the realm of culinary treasures, certain recipes stand resilient against the passage of time, becoming keystones in gastronomic tradition. This timeless recipe is a harmonious ... ➔

Cocktail Mixology

Sovana Sunset
Recipes
Mixologists, or Mixology, is just another way of referring to the practice of making good cocktails. Mixology might seem like a modern term, but it is pretty old, (the term was coined in the mid-19th century) and was only revived ... ➔

Giovannella's Recipe

La Ribollita
Recipes
Ribollita is one of Tuscany’s most famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the “cucina povera” tradition of humble, thrifty dishes, and will likely have ... ➔

"Ciaccia di Pasqua"

Traditional Easter cheese bread

Recipes
Easter is one of Italy’s favourite holidays as it coincides with the first days of spring and warmer weather (hopefully).
While Easter is a time for family to come together, there is also an Italian saying that says, ‘Natale con ... ➔

Meatballs “Senesi”

A four hands recipe from Giovannella and Daniela
Recipes
Family time is a great time to cook together. All recipes are easier to make with multiple hands. This recipe is born from a cooperation of a mother in law and her daughter in law.

Giovannella and Daniela present a traditional recipe ... ➔

Govannella Autumn Recipes

Pumpking and chestnuts risotto

Recipes
This recipe is all about autumn: pumking and Chestnut Risotto. Chestnuts are very common in Italy and the Italians eat them a lot in autumn. People usually organise a “castagnata” at least once a year. “Castagnata” ... ➔

A Taste Of Autumn:

Giovannella's Apple Pie
Recipes
This is a favorite dessert worldwide: Homemade Apple pie! A universal sweet having millions and millions of fans all over the globe.
Many of us have so many memories of their moms (and grandmas) baking delicious apple pies and their ... ➔

Giovannella Recipes: Pappa al Pomodoro

Recipes
Pappa al pomodoro is an old and traditional recipe from Tuscany, it comes from the age when to waste any single piece of bread, even if stale, was a kind of blasphemy. Stale bread soups are typical of the traditional ... ➔

Giovannella’s Summer Bruschetta

Prosciutto, Burrata and grilled vegetables

Recipes
Warm summer day? Are you tired to prepare the dinner or is it too hot to cook a meal? Giovanella has the perfect recipe for you! An easy bruschetta...Everything's better with crunchy bread

Crostini and bruschetta ... ➔

Giovannella recipes

La Carbonara
Recipes

Our Chef Giovannella presents “La Carbonara”. The most popular Italian recipe around the world. Not a simple carbonara recipe but Rome’s most famous carbonara recipe. It comes from Head Chef at Pipero ... ➔

Giovannella recipes:

Aunt Ada’s Meatballs
Recipes
Meatballs in sauce with intense and particular aromas given by the clove, which bring our chef Giovannella back to her childhood in Assisi in Umbria, when with her aunt Ada prepared meatballs for the whole family.
A recipe of tradition ... ➔

Recipes from our Chef Giovannella

Acquacotta Toscana
Recipes
ACQUACOTTA TOSCANA
for 3/4 portions

1 pot vegetable broth
2 medium onions
3/4 fresh san marzano tomatoes
Pecorino cheese
Hot pepper, salt
Extravirgin Olive Oil
Toasted bread

To finish the dish:

1 egg per person
Pecorino ... ➔
Information request
Want information on stays, click to call
+390578274086 WhatsApp
or send us your request by filling out the form.






Interested party's consent formula
Privacy Disclaimer ex art. 13 Reg. (UE) 2016/679
The person concerned acquired the information from the holder, agrees for the purposes listed below.
The fields marked with the asterisk are mandatory.