Spaghetti al Moro


I was recently in bella Roma with the oh so favoloso Bertolli team. We ate our way around the eternal city, savoring the deliciousness that is authentic Italian cuisine. I’ve been to Rome many times but this time I got to see Roma through the eyes of Bertolli. We visited fresh markets, where we were inspired by the most vibrant and beautiful fresh vegetables/herbs. We chatted with the lively suppliers who were so generous with their time and tips. We visited cheese shops, bakeries, salumerias, gelaterias, pizzerias and oh so much more. We even shot the TV commercial for the super secret Bertolli product that’s launching soon. While I can’t tell you what the product is just YET {don’t even think about asking because I’m a vault ; ) } I CAN tell you about one of my most memorable meals in Rome.

Trevi Fountain

Did you think I was going to say Spaghetti alla Carbonara. If you did, you’d be close. In fact, it’s what I had the first night in Rome. In between I had many many ah-mazing meals. BUT on our last night I tasted something that stayed with me. It was called Spaghetti al Moro and that was all she wrote. It’s a twist on the classic Carbonara and it was heavenly.

It was at a charming little restaurant called Al Moro, it’s located near the Trevi Fountain {pictured above} After a little batting of the eyes, and flinging of the hair we managed to get the basic gist of the recipe from our waiter. I knew as soon as I returned home I would HAVE to recreate this recipe and share it with YOU.

As with all Italian cooking this recipe is based on using the freshest quality ingredients.

Bertolli believes in this too. They’ve been bringing authentic Italian food to the table for more than 150 years. Using real Italian ingredients including: al dente pasta, real wine, aged Parmigiano, olive oil, fresh cream, vine-ripened cherry tomatoes, fresh herbs, and more. I was so impressed to find out that each of their ingredients are individually prepared and then flash frozen so they stay fresh tasting and cook to perfection. You can taste the difference this makes.

Bicycle in Campo dei Fiori

I’ll be sharing more of my trip along with some surprises with you {yes I know such a tease but you’ll want to stay tuned trust me} over the next few weeks here on the blog as well as on Bertolli’s Tastes of Italy Map . If you haven’t checked out their interactive map on their Facebook page, go ahead and pop over. I’d love for you to upload YOUR Italian experiences to the map as well. Let’s see how many regions we can cover shall we?


Disclaimer: Bertolli covered my expenses for the trip. However, my opinions are my own. Always have been, always will be.


Spaghetti al Moro : Recipe Inspired by al Moro Restaurant
What you’ll need:
1 tablespoon extra virgin olive oil
3 ounces guanciale – cubed {if you can’t find guanciale you can substitute Pancetta}
1/2 cup dry white wine
1/4 teaspoon red pepper chili flakes
1 pound spaghetti
4 egg yolks
1 cup Pecorino cheese – grated

What to do:
1. Place a large POT of generously salted water onto boil. When water is boiling, add spaghetti and cook until al dente. Reserve approximately 1 cup of pasta water before draining.

2. Into a deep sided SAUTE PAN add olive oil and heat over medium heat. Add guanciale and cook until crispy. Add wine and red pepper flakes. Reduce heat to LOW and simmer for approximately 1-2 minutes. Stirring as necessary.

3. Into your serving dish add egg yolks and Pecorino. Whisk together with a fork. Set aside.

4. Transfer drained spaghetti into SAUTE PAN. Toss to combine. Transfer to serving dish and toss well to combine. If mixture is too thick add a splash or two of pasta water.

Garnish with additional Pecorino cheese if desired.

Buon Appetito!


  1. 1

    Oh how I could get *lost* in that gorgeous pasta right now! And it’s only 9:13 a.m.!

  2. 2
    Christy B. /

    Great shots and what a fabulous sounding trip. Can’t wait to hear more.

  3. 3

    Now I’m wishing I had pasta for breakfast instead of oatmeal. Beautiful!

  4. 4

    Your trip sounds amazing! Your photos are gorgeous. I’m a little jealous you were in Italy! Take me with you next time!

  5. 5

    Oh yum! Only you could make me crave pasta at 6am πŸ˜‰ I have never heard of spaghetti al moro. You teach me so much about simple Italian food.

    I’m so glad you’re sharing your Italian vacation with us so we can all live vicariously through you πŸ™‚

    I’m so excited to hear more about your trip and the commerical!

  6. 6

    Oh I miss Italy, SO BADLY!! and i love spaghetti al moro, I ate it in Rome πŸ™‚

  7. 7

    Perfectly twirled pasta is probablythe prettiest thing in the whole world!

  8. 8

    It’s only 7:30 a.m. where I am and I could easily eat this for breakfast. It looks like a tasty alternative to carbonara. Thank you for sharing!

  9. 9

    Oh I so wish I could have tagged along in your suitcase for that trip! Everything is so gorgeous and whimsical! I love the simplicity of that recipe…it sounds fantastic!

  10. 10

    Love the photos and the recipe. Delicious!

  11. 11

    What an absolutely fabulous trip! I cannot wait to visit bella Roma…someday! Until then, I’ll enjoy her wonderful pasta dishes stateside. πŸ™‚

  12. 12

    So gorgeous. So perfect.

  13. 13

    Carbonara with a bit of hot pepper? Cool. But you know I’d be tempted to try it with some fresh calabrese hot peppers too!
    Next time in Rome I might try the place out. Thanks.

  14. 14

    Mmmm so tasty!

  15. 15

    Paula, I don’t know what I would do if I found myself in Rome. The food, drinks, scenery and history. I’d likely faint. And wake up to a meal like this one. Love it. But of all the beautiful images on this post, I like the last one best! It reminds me of my old bicycle trips to the market in Toronto.

  16. 16

    Ooooh, I cannot wait to try this!! And you’re torturing us, teasing us with Italy…can’t wait for the next post!!

  17. 17

    YUM!! I can’t wait to give this recipe a try! Not to mention I can’t take to much more teasing. I miss Italy something fierce so I guess I’ll keep coming back for more updates on your trip and the big reveal ;)Great trip down memory lane love!

  18. 18

    Your Spaghetti al Moro look fantastico! I can’t wait to try out this delicious recipe you brough back from bella Roma! Love the bicycle photo too!!:)un bacione!

  19. 19

    Oooooh. I’ll be in Italy this fall, and this makes me so impatient. Beautiful. I’ll be trying this soon.

  20. 20

    I was in Italy at the beginning of May and ate at Al Moro too!

  21. 21

    Saro’ a Roma fra pochissimo… non vedo l’ora di farmi una bella visitina dei mercati come hai fatto tu. Adoro il guanciale!

  22. 22

    How nice that you were just in Rome and this is a wonderful variation on the traditional carbonara.

  23. 23

    Carbonara style is my “go to” easy dinner – but this is soooo much better, and I still have the ingredients here (except the guanciale, so I’ll use pancetta). Pure drool and devour food – thank you so much for sharing this, Michelle

  24. 24

    That pasta sounds heavenly. I really need to get my butt on a plane and visit Italy. I’m clearly missing out on some deliciousness.

  25. 25

    you know i’m dying here, right??? Trevi fountain was one of my all-time favorites on my trip to Rome all those years ago . . . this brings back soooo many memories Paula – LOVE!!!

  26. 26

    Positively fantastic. Love the post, and need to get back to Rome. It’s been over 15 years.

  27. 27

    Gorgeous shot darlin’.

    Cannot wait to hear more about your news and WOW jealous πŸ˜‰ πŸ˜‰

    Congrats, love.

  28. 28

    Whenever I get my hands on guanciale I always go all’amatriciana. But I read recently that a classic preparation with it is also more like this “bacon and egg” pasta. Must try it soon. GREG

  29. 29

    Wow! Great pictures. I need a few new ideas for pasta.

  30. 30
    Pat /

    Made this last night it was just fabulous. Really good and really easy. This is now in the “go-to recipe” stack.

  31. 31
    lister /

    We went to Al Moro last week in Rome. I had the “carbonara” and it was fantastic! We were going to try to figure out how to make it at home so this recipe will help greatly! Thanks!


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