Eggs. Yolks and whites: how to use both in one delightful meal.


Eggs are a real blessing.

Eggs are such a nutritious and versatile food. I always make sure to have eggs handy in my home. So much so that I have chickens in my garden to make sure I never run out. December is a month when the chickens start getting tired and cold and they prepare for their Winter rest, starting right after Christmas. In this time I’ll celebrate  with sharing the two recipes below. I just love this time of the year. This time of anticipation and light.

December is the month when everything starts to sparkle. Everything gets decorated with bright lights and Christmas music starts playing everywhere you are. People put on a cheerful mood and everything screams of Christmas. What a jolly time! We all become excited and happy about the anticipation of the festive time ahead of us!

I start busily thinking about all the yummy things I can bake and all the crafts I can make with the kids. Today I am going to share with you all a smart Italian style combo you can prepare  for your family and friends. A pasta dish that most people love, the famous Pasta alla Carbonara and some delicious hazelnut and walnut cookies.

The reason why I prepare these two dishes together is because in order to  make an excellent Carbonara you need to use many eggs. So?! You may wonder…Yes, because you need only the egg yolks for the past, and you are left with all these delightful egg whites, looking for a purpose.

What is better than a nourishing dish of past and some nutty exquisite cookies?

Let’s start with Spaghetti alla carbonara. This creamy, smoky, and indulgent pasta dish is a full meal, very tasty and quick to prepare. It’s a win win.




Love your eggs



Pasta alla Carbonara


Ingredients (for four people):

200 g spaghetti

4 free range egg yolks

150/200 g lightly smocked pancetta or guanciale, cut into cubes

1 clove of garlic

20 g pecorino cheese

30 g Parmesan cheese

Cold Pressed Extra Virgin Olive oil.


Set your eggs out of the refrigerator. Always let your eggs warm up to room temperature before starting to cook.

In a big pot heat up a good amount of water and let it boil. Once it stars simmering add 2/3 of a cup of salt. Add the pasta and cook until “al dente”. Please, do not overcook the pasta.

While waiting for the pasta break up the eggs and divide the yolks from the whites. Store the whites in a container. Keep the yolks separately and add some pepper. Take the pancetta out of the wrapper and place it in a skillet and cook until nice and crispy. Do not add oli of butter since the heat will melt the fat of the pancetta and that will be just the right amount of grease. Once ready set aside.

When the pasta is nicely al dente and ready strain the water and place the pasta directly in the skillet where you cooked the pancetta. Gently stir. Keep stirring to let some of heat release. After half a minute of stirring, slowly add the egg yolks. Add some pepper on top. Most likely you will not need to add salt since the pancetta is usually quite tasty and salty. Stir and SERVE IMMEDIATELY!



Carbonara Style Pasta

Spaghetti alla Carbonara



After this delicious pasta I suggest some easy soft nutty cookies. They call for just a few ingredients among which egg whites!


Yummy-Quicky Cookies 


I like to call these “Quicky Cookies” because they really are fast to make, and the good news is: you do not even need to whip up the whites! You just mix together the ground up nuts, the egg whites, the sugar e some orange zest. In just a few minutes you’ll have these amazing treats that your children will love!



1 Egg white

100 g mixture of pecans, walnut and hazelnuts, light toasted and ground

100 g Sugar

Confectioners sugar

Orange rind

In case the batter turns out too sticky, just add more ground nuts. I advice to add the egg white to the nuts gradually. Add the orange zest. In a grinder, grind together the nuts, the sugar, and some orange zest. Add to the egg. When ready the batter should feel soft but not excessively wet. With your hands make a tube shape end with a knife cut up small pieces every 2 cm. Place every piece in your hands and form a ball and roll it in confectioners sugar. When ready place one of your fingers in the middle of the every cookie, to make sure the middle cooks properly. Place in the oven and bake for 15 minutes at 180C.


I can guarantee that you will make your family and friends absolutely giddy about this meal. The children will scarf down the cookies and ask you for more. Wishing you “Buon Appetito” I am eagerly waiting for your feedback on this quick and delicious recipes! Have a beautiful day!

From my Heart to Yours.











Written by Barbara
I am a mother, a cooking goddess, an entrepreneur, and a photography lover. Beauty is my passion, in everything that surrounds me: travel, food, relationship, lifestyle, photography. Join me in my joyful tribe! Simone, the eye behind the camera of most of my shots on this blog. His sensitivity towards art and beauty allow him to see things hidden to most. His motto is: "Enjoy life now!"