Recipe: Pasta Carbonara with Jasper Mirabile of Jasper’s Italian Restaurant

Great Day KC

KANSAS CITY, Mo. – Chef Jasper Mirabile celebrated National Pasta Month by showing us his favorite way to make Pasta Carbonara just the way they do it in Rome.



  • 12 oz. bucatini or thick spaghetti
  • 5 oz. guanciale, cubed (or pancetta … or bacon)
  • 1 cup grated Pecorino Romano cheese 
  • 4 egg yolks
  • Cracked black pepper
  • 2 Tbsp olive oil


  1. Put a large pot of water on to boil, when the water boils add salt to water to cook pasta.
  2. Cook spaghetti in salted water ( usually spaghetti is 10-14 minutes, depending on size).
  3. While the pasta is cooking, saute the pancetta cubes in a little olive oil until crispy.
  4. Mix the whole eggs or 4 yolks with the grated pecorino cheese, whisk well.
  5. Add a generous amount of fresh ground pepper.
  6. Before draining the pasta, take a ladle of the water and add to the cheese mixture, stirring well to mix.
  7. Add the drained pancetta cubes.
  8. Drain the pasta and add immediately to the bowl with the cheese mixture and stir to mix well.
  9. The heat from the pasta should cook the eggs.
  10. Serve with more grated cheese.

To learn more about Chef Jasper Mirabile and Jasper’s Italian Restaurant, check out their website at and make reservations for an authentic Italian dinner.

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