Recipe: Ultimate Spaghetti Carbonara by Angelo (AKA Bello)

TikTok star, Angelo (AKA Bello) is well known for his “super sexy” recipes and flamboyant videos that showcase authentic Italian cooking, learned from his mamma and nonna in the kitchen in Maniago, a small village in the North East of Italy. Bello’s Sexy Pasta is a collection of 40 pasta recipes, brought to life by publisher Cookt’s interactive digital format. Each recipe has a unique cook-along mode that sees Angelo take readers through the recipes himself PLUS exclusive video content and recipes tips & tricks!

Bello’s Sexy Pasta is a new interactive cookbook from Cooking With Bello (£19.99), available at 

Spaghetti Carbonara

Every time I visit Rome I make sure I head to Trastevere for lunch and a nice bowl of Carbonara is always my pasta of choice. This typical Roman dish has become one of the symbols of Italian cuisine all over the world but it was only invented during the 1940s. The legend says that a Roman chef created the first Carbonara as an homage to the American soldiers that liberated Italy during World War II. They say the chef took inspiration from the classical American breakfast made with eggs and bacon and added some Pecorino cheese. The result was the creamiest, cheesiest and most delicious spaghetti ever. That day a legend was born.

You can replace guanciale with pancetta cubes or bacon lardons if you can’t find it.
You can replace Pecorino cheese with Parmigiano.
You can use any pasta shapes for this preparation, spaghetti and mezze maniche are my favourites!

IMPORTANT: Serve it with a nice glass of Franciacorta.

Spaghetti Carbonara by Bello


320g spaghetti
150g guanciale/bacon lardons
4 large egg yolks
50g pecorino cheese (grated)
a pinch of salt
a pinch of black pepper
First of all, let’s make your beautiful Carbonara cream – add egg yolks (4 large)into a bowl then use a fork to mix them with some grated Pecorino cheese (50g (grated)) until the mixture becomes nice and creamy.

1: Boil your spaghetti (320g) in some salted water until al dente.
2: Meanwhile, cut any rind off the guanciale (150g), then chop it into strips (approximately half an inch thick).
3: Sizzle your guanciale lardons in a pan over medium heat for about 4 to 5 minutes or until crispy.
4: Drain your spaghetti then add them into the pan.
5: Toss well over the heat so the pasta absorbs all the sexy juices of the guanciale lardons.
6: Turn the heat off and add your Carbonara cream along with a spoon of pasta water and stir everything together until super creamy!
7: Serve with some grated Pecorino and a sprinkle of black pepper

Buon Appetito!

Bello’s Sexy Pasta is a new interactive cookbook from Cooking With Bello (£13.99), available at 

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