Carbonara Rossa combines two legendary Italian dishes, Carbonara and Amatriciana, to create a wonderfully creamy and tomato-y dish for the holiday season.

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch Easy

2 people


  • 7 oz spaghetti
  • 7 oz Mutti® Tomato Puree
  • 3.5 oz lardons
  • 1.5 oz Pecorino cheese
  • 3 egg yolk
  • salt
  • pepper
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  1. Bring plenty of salted water to the boil.
  2. Put the bacon in a non-stick pan and cook it for a few minutes over a low heat.
  3. Add Mutti® Tomato Puree, season with salt and pepper and cook for 7 minutes, with the lid on. Turn off the flame
  4. Mix 3 egg yolks with the pecorino to make a cream.
  5. Drain the spaghetti “al dente”, pour them into the pan with the sauce, turn them in the pan to season them well and add the cream of egg yolks and pecorino. Adjust the consistency with a little pasta cooking water.
  6. Serve with a sprinkling of pepper and grated pecorino cheese.

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Also made with: Tomato Puree

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