Pasta Carbonara is one of the most beloved Italian dishes, renowned for its simple yet rich and comforting flavors. This classic Roman pasta combines eggs, cheese, pancetta (or guanciale), and freshly cracked black pepper to create a silky, creamy sauce that coats the pasta perfectly. It’s a dish that’s quick to prepare but feels indulgent and satisfying – making it a favorite in kitchens around the world.
Why You’ll Love This Recipe?
What makes Pasta Carbonara so irresistible is its perfect balance of flavors and textures. The crispy pancetta adds a savory depth to the dish, while the creamy sauce, made from eggs and cheese, gives each bite a rich and velvety feel. It’s a quick and easy dish that’s made with just a few ingredients, yet it delivers maximum flavor. You’ll love the simplicity of it, along with how comforting and hearty it is!
Ingredients
- 12 oz (340g) pasta (spaghetti or fettuccine work well)
- 1 tbsp olive oil
- 6 oz (170g) pancetta or guanciale (diced)
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- Freshly cracked black pepper (to taste)
- 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 package instructions, until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- 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 from heat.
- Make the sauce: In a separate bowl, whisk together the eggs, grated Pecorino Romano, Parmesan, and a generous amount of freshly cracked black pepper.
- Combine the pasta and pancetta: Add the drained pasta to the skillet with pancetta and toss to coat in the rendered fat. Slowly pour the egg mixture over the hot pasta, stirring quickly to create a creamy sauce. If needed, add some reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Serve: Divide the pasta into bowls, sprinkle with extra cheese and black pepper, and garnish with fresh parsley if desired. Serve immediately.
Expert Tips and Tricks
- Use high-quality cheese: Pecorino Romano and Parmesan are the stars of this dish, so using the best-quality cheese you can find will make a huge difference in flavor.
- Avoid scrambled eggs: The key to the perfect Carbonara sauce is to pour the egg mixture over the hot pasta and toss quickly to avoid scrambling the eggs. The heat from the pasta will cook the eggs just enough to form a creamy sauce.
- Don’t overcook the pancetta: It’s important to cook the pancetta until crispy, but not overly crunchy, so it retains some tenderness and flavor.
Recipe Variations and Possible Substitutions
- Use pancetta or guanciale: Guanciale is the traditional meat used in Pasta Carbonara and provides a rich, slightly sweet flavor. If you can’t find it, pancetta is a good substitute, but avoid using bacon as it has a smoky flavor that differs from the traditional recipe.
- Gluten-free option: If you need a gluten-free version, substitute regular pasta with gluten-free pasta.
Serving and Pairing Suggestions
Pasta Carbonara is a complete dish on its own, but you can pair it with a simple side salad or roasted vegetables to balance out the richness. A light white wine, such as Pinot Grigio or Chardonnay, would also complement the flavors of the dish beautifully.
Storage and Reheating Tips
Pasta Carbonara is best enjoyed fresh, as the creamy sauce doesn’t reheat well. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To reheat, gently warm in the microwave or on the stove over low heat, adding a splash of pasta water to loosen the sauce.
4 FAQs
- Can I make Carbonara without eggs? Traditional Carbonara relies on eggs to create the creamy sauce. If you’re looking for a dairy-free or egg-free alternative, you can try a vegan version using plant-based cream and cheese, though the texture and flavor will be different.
- What if I can’t find guanciale? If you can’t find guanciale, pancetta is the closest substitute. Guanciale has a richer flavor, but pancetta will work just fine in its place.
- Can I add vegetables to Carbonara? While traditional Carbonara is just pasta, pancetta, eggs, and cheese, you can add sautéed mushrooms or peas if you like. Just keep the additions minimal so the classic flavors shine through.
- Can I make Carbonara ahead of time? Carbonara is best served immediately, as the sauce can break down or become too thick upon reheating. However, you can prep the ingredients ahead of time, so all you need to do is cook the pasta and assemble the dish.
Conclusion
Pasta Carbonara is the ultimate comfort food that’s both simple and indulgent. With its creamy, cheesy sauce and crispy pancetta, it’s a dish that’s sure to please everyone at the table. Whether you’re cooking for yourself or entertaining guests, this easy-to-make recipe will become a favorite go-to dinner. Enjoy this classic Italian dish with a glass of wine and good company!
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Pasta Carbonara Recipe
- 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
Pasta Carbonara is one of the most beloved Italian dishes, renowned for its simplicity and rich, creamy flavor. Made with just a few ingredients—pasta, eggs, cheese, pancetta, and black pepper—this classic Roman dish is a celebration of authentic Italian cooking. Perfect for a quick dinner or a special meal, Carbonara is both elegant and comforting.
Ingredients
- 400g (14 oz) spaghetti or bucatini
- 150g (5 oz) pancetta or guanciale, diced
- 3 large eggs
- 1 large egg yolk
- 1 cup (100g) grated Pecorino Romano or Parmesan cheese
- 1 tsp freshly cracked black pepper
- 1 tbsp olive oil (optional, if pancetta is lean)
- Salt, for pasta water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
- Prepare the pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta (and olive oil if needed) and cook until golden and crispy, about 4-5 minutes. Remove from heat.
- Make the sauce: In a bowl, whisk together the eggs, egg yolk, grated cheese, and black pepper until smooth.
- Combine pasta and pancetta: Add the cooked pasta to the skillet with the pancetta, tossing to coat.
- Add the sauce: Working quickly, pour the egg mixture over the hot pasta, stirring constantly. The residual heat will cook the eggs, creating a creamy sauce. If needed, add reserved pasta water a little at a time to reach your desired consistency.
- Serve immediately: Divide the pasta among plates and garnish with extra grated cheese and freshly cracked black pepper. Serve hot.
Notes
- For authentic flavor, use guanciale (cured pork cheek) if available.
- Avoid high heat when adding the egg mixture to prevent scrambling.
- Customize with garlic or parsley if desired, but purists may prefer the classic version.
Nutrition
- Serving Size: ~1.5 cups
- Calories: ~480
- Sugar: 1g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg