Classic Carbonara is a timeless Italian pasta dish that’s loved worldwide for its creamy, savory, and indulgent flavor. With just a few simple ingredients – eggs, cheese, pancetta or guanciale, and pasta – this dish comes together quickly and easily but still feels luxurious. The creamy sauce forms naturally from the eggs and cheese, creating a velvety texture that coats each strand of pasta beautifully. It’s a perfect weeknight meal or a special treat for dinner.
Why You’ll Love This Recipe?
What’s not to love about Classic Carbonara? It’s comfort food at its finest, with its rich, creamy sauce made without any cream. The savory pancetta or guanciale pairs perfectly with the sharp, salty cheese, while the eggs add a smooth texture that’s just irresistible. Plus, it’s a quick and easy dish that comes together in less than 30 minutes, making it the perfect choice for busy days or casual dinner parties.
Ingredients
- 12 oz (340g) spaghetti or fettuccine
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 6 oz (170g) pancetta or guanciale, diced
- 1 tbsp olive oil
- Freshly cracked black pepper
- Salt (for pasta water)
- Fresh parsley (optional, for garnish)
Full list of ingredients is provided below!
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Cook the pancetta: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy, about 5-7 minutes. Remove the skillet from heat once the pancetta is crispy.
- Make the egg mixture: In a separate bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly cracked black pepper until the mixture is smooth.
- Combine pasta and pancetta: Add the drained pasta to the skillet with pancetta. Toss the pasta to coat it in the rendered fat, then quickly pour the egg mixture over the hot pasta, stirring constantly to create a creamy sauce. If needed, gradually add a bit of the reserved pasta water to reach your desired sauce consistency.
- Serve: Divide the pasta between plates, and top with extra grated cheese, black pepper, and a sprinkle of fresh parsley for garnish (if desired). Serve immediately.
Expert Tips and Tricks
- Don’t overcook the pasta: To ensure the perfect texture, cook the pasta just until al dente, as it will continue to cook slightly when mixed with the sauce.
- Mix quickly: When adding the egg mixture to the pasta, it’s important to toss the pasta quickly so the eggs don’t scramble but instead form a creamy sauce. The heat from the pasta will cook the eggs just enough.
- Quality ingredients: Since the dish uses so few ingredients, make sure to use the best quality pasta, cheese, and pancetta or guanciale you can find.
Recipe Variations and Possible Substitutions
- Vegetarian Carbonara: To make a vegetarian version, replace the pancetta with sautéed mushrooms or a plant-based substitute for the pancetta.
- Gluten-free: You can use gluten-free pasta to make this recipe suitable for those with gluten sensitivities.
Serving and Pairing Suggestions
Classic Carbonara is a satisfying dish on its own, but you can serve it with a side salad or garlic bread to round out the meal. A glass of light white wine, like Pinot Grigio or Sauvignon Blanc, pairs perfectly with the rich and creamy flavors of the pasta.
Storage and Reheating Tips
Carbonara is best served fresh, as the sauce doesn’t hold up well when stored. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm the pasta on the stove with a splash of water to loosen the sauce.
4 FAQs
- Can I use bacon instead of pancetta? While traditional Carbonara uses pancetta or guanciale, bacon can be used as a substitute in a pinch, though it will add a smokier flavor that differs from the classic recipe.
- Can I make Carbonara without eggs? Eggs are a crucial part of Carbonara’s creamy sauce, so without them, you’ll lose the dish’s authentic texture and flavor. You could try a vegan substitute, but the result won’t be the same.
- What’s the difference between pancetta and guanciale? Both pancetta and guanciale are cured pork products, but guanciale is made from the pork cheek, while pancetta comes from the pork belly. Guanciale has a richer, more delicate flavor, but pancetta works well as a substitute.
- Can I add vegetables to the Carbonara? While traditional Carbonara doesn’t include vegetables, you can experiment by adding sautéed mushrooms, spinach, or peas for a bit of extra flavor and texture.
Conclusion
Classic Carbonara is a delicious and simple pasta dish that combines the perfect mix of creamy, cheesy, and savory flavors. With just a few high-quality ingredients, you can create a dish that feels indulgent but is surprisingly easy to make. Whether you’re cooking for a crowd or enjoying a cozy night in, this dish is sure to satisfy. Enjoy!
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Classic Carbonara
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian
Description
Classic Carbonara is a quintessential Italian pasta dish, celebrated for its rich yet simple flavor profile. With its creamy sauce made without cream, this Roman favorite relies on quality ingredients like eggs, Pecorino Romano, guanciale, and freshly cracked black pepper to create a luxurious, silky pasta dish. Perfect for a quick and comforting meal, Carbonara is a timeless recipe loved around the world.
Ingredients
- 400g (14 oz) spaghetti or rigatoni
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 large egg yolk
- 1 cup (100g) Pecorino Romano cheese, finely grated
- 1 tsp freshly cracked black pepper
- Salt, for pasta water
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain.
- Cook the guanciale: In a large skillet over medium heat, cook the guanciale until it renders its fat and becomes crispy, about 5-6 minutes. Remove from heat, leaving the rendered fat in the skillet.
- Mix the sauce: In a bowl, whisk together the eggs, egg yolk, grated Pecorino Romano, and black pepper. Mix until smooth.
- Combine pasta and guanciale: Add the cooked pasta to the skillet with the guanciale, tossing to coat in the rendered fat.
- Create the sauce: Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing vigorously to coat. Use the residual heat of the pasta to gently cook the eggs and create a creamy sauce. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Serve immediately: Plate the Carbonara and garnish with extra Pecorino Romano and freshly cracked black pepper. Serve hot.
Notes
- For the most authentic taste, use guanciale instead of pancetta.
- Avoid high heat when mixing the egg sauce to prevent it from scrambling.
- This dish is best enjoyed immediately; it does not reheat well due to the egg-based sauce.
Nutrition
- Serving Size: ~1.5 cups
- Calories: ~450
- Sugar: 1g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 540g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg