Pasta Carbonara
Pasta Carbonara is a traditional Italian dish that combines pasta with a creamy sauce made from eggs, cheese, pancetta or guanciale, and black pepper. This savory and comforting dish is quick and easy to make, featuring the perfect balance of rich, smoky, and creamy flavors. It’s an authentic Roman recipe that doesn’t require cream, relying instead on eggs to create the smooth, velvety sauce. A satisfying meal that can be made in less than 30 minutes, Pasta Carbonara is perfect for a quick weeknight dinner or a special occasion.
Equipment
- 1 large pot (for boiling pasta)
- 1 Large Skillet for cooking pancetta or guanciale
- 1 Large Bowl for whisking eggs and cheese
- 1 Fine Grater for cheese
- Tongs or Pasta Fork for tossing pasta
- Measuring Cup for reserving pasta water
Ingredients
- 12 oz 340g Spaghetti or preferred pasta
- 4 oz 115g Pancetta or guanciale, diced
- 3 Large Eggs
- 1/2 cup 50g Pecorino Romano Cheese, freshly grated
- 1/4 cup 25g Parmigiano-Reggiano Cheese, freshly grated
- Freshly Cracked Black Pepper to taste
- Salt for pasta water
- 1 cup 240ml Pasta Water, reserved from boiling
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water and then drain the pasta.
- Cook the Pancetta or Guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 3–5 minutes. Set aside, leaving the rendered fat in the pan.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, freshly grated Pecorino Romano, Parmigiano-Reggiano, and black pepper.
- Combine Pasta and Egg Mixture: Add the hot, drained pasta to the skillet with the pancetta or guanciale, tossing it in the fat to coat. Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing to combine. The residual heat will cook the eggs, forming a creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time to adjust the consistency.
- Serve: Divide the Pasta Carbonara into bowls and garnish with extra cheese and black pepper. Serve immediately.
Notes
- Pasta Choices: While spaghetti is the most common choice, you can use other types of pasta like fettuccine, rigatoni, or bucatini.
- Guanciale vs. Pancetta: For an authentic flavor, guanciale is the traditional option. If it’s not available, pancetta is an acceptable substitute.
- Eggs: Using room-temperature eggs helps prevent the sauce from turning into scrambled eggs. The heat from the pasta will gently cook the eggs when mixed.
- Cheese: Always use freshly grated Pecorino Romano and Parmigiano-Reggiano for the best texture and flavor. Pre-grated cheese tends to have anti-caking agents that affect the sauce's consistency.
- Storage: Pasta Carbonara is best served fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of pasta water to help smooth out the sauce.