Spaghetti Carbonara by Denny Imbroisi

After opening up his own restaurant IDA in Paris 15th arrondissement, Denny Imbroisi had another dream he wanted to become true: write a cook book about pasta as it was hard for the Italian chef that he is to find any in Paris that could deeply satisfy his tastes.

On March 31, 2016 the book “L’Italie de Denny Imbroisi – 40 recettes d’un Italien à Paris” edited by Alain Ducasse Edition will be released and I am very happy today to present it in avant-première and show you a piece of what it will look like. Here there is the recipe of one of Denny’s most famous and wanted dishes: the Italian carbonara. The toast of Paris actually!

His book will make you travel and wander around classic Italian dishes, pasta and so much more, all reinvented by Denny through his creativity, talent and experience. It is not a gluten free cook book but there are recipes that can be easily adapted like the Carbonara for example. I had it gluten free and I can tell you this spaghetti are simply great, to try!


Take a large pot, add water and bring it to boil. Add the spaghetti and a pinch of salt. Gluten free pasta might be tricky to cook. I always suggest to start tasting it after 5-6 minutes and adjust the cooking until it gets “al dente” or the way you like to eat it the most.

In a large bowl, beat 4 eggs yolks and one egg. Add a pinch of salt and pepper. Beat for at least 3 minutes. Cut the bacon in very thin slices.

When the pasta is ready, drain the water but keep some in a bowl. You might use it later.

Take a pan, add the spaghetti and let them get gently warm. Add the eggs and turn the up the heat.

Stir for a couple of minutes, the spaghetti start to become creamy. If it is not creamy enough, add some of the water you put it in a bowl. Turn the heat off.

With the help of a fork and a little bowl create a nest of spagetti. Place the nest on a dish. Add an egg in the middle, the bacon, the Grana Padano and the pepper.

L’Italie de Denny Imbroisi

Un italien à Paris

Alain Ducasse Edition
Author: Denny Imbroisi
Photographer: Guillaume Czerw



Recipe for 4 :
– 320 gr spaghetti
– 9 eggs
– 100 gr  Italian guanciale or pancetta (bacon)
– 80 gr grated Grana Padano
– pepper
– salt


To try his restaurant IDA in Paris 
To read what I ate at IDA, click here 


Photos copyright:
GuillaumeCzerw  for the food photography
Guillaume Malheiro for Denny’s portrait

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