Pasta a la Carbonara

Fede’s Pasta alla Carbonara

A Workaway Volunteer from Turin Brings an Italian Classic to the Château Table

Every so often, a dish becomes more than a recipe—it becomes part of the story. When Federico Carignano, a student from Turin, arrived as a Workaway volunteer at Château de Riolas, he brought with him one such dish: Pasta alla Carbonara.

Rooted in Roman tradition and refined with Gascon ingredients, Fede’s carbonara is a lesson in simplicity done well. Using only a handful of high-quality ingredients—pasta, eggs, pork belly, Parmesan, salt, and pepper—he created a dish that captured hearts and appetites alike.

🔍 The Ingredients that Matter

• 1 kg pasta (linguine or spaghetti preferred)

• 12 eggs (10 yolks, 2 whole)

• 8–10 slices of pork belly (guanciale or lardons are okay too), cubed

• 150–200g aged Parmesan, grated

• Black pepper and sea salt

👨‍🍳 The Technique

The magic is in the method: cook the meat low and slow, whisk the yolks into a silky base with cheese, and toss it all together gently, off the heat. The result? A luxuriously creamy pasta that’s deeply satisfying and beautifully simple.

🏰 A Dish That Brought Us Together

Fede’s Carbonara was more than a meal. It became a moment—a coming-together of volunteers, guests, and friends gathered in the heart of winter, warmed by good food and good company.

We’re thrilled to feature it in our Château de Riolas Seasonal Cookbook, and we invite you to recreate it at home.

📸 Share Your Carbonara

Tried it at home? Share your version on Instagram and tag us at @chateauderiolas. We’d love to see your table!

Bon appétit — or as Fede would say, Buon appetito!