Pasta Carbonara
Enjoy the rich flavors of authentic Pasta Carbonara! This recipe uses spaghetti, crispy pancetta, and a blend of Pecorino Romano and Parmigiano Reggiano for a creamy, no-cream sauce that’s perfectly seasoned. Learn how to make this easy Italian favorite, ideal for weeknight dinners or special occasions, and discover why Carbonara is a timeless classic.
Equipment
- 1 large sauté pan
Ingredients
- 12 oz spaghetti
- 4 oz pancetta sliced into small strips (or guanciale if available)
- 4 large eggs
- Salt and black pepper to taste
- 4 oz Pecorino Romano cheese grated
- 4 oz Parmigiano Reggiano cheese grated
Instructions
- Gather the Ingredients: Start by preparing all ingredients.
- Grate the Cheese: Freshly grate the Pecorino Romano and Parmigiano Reggiano cheeses. Freshly grated cheese brings a vibrant flavor to the dish.
- Make the Cheese and Egg Mixture: In a bowl, whisk the eggs with the Pecorino Romano and Parmigiano Reggiano. Add plenty of black pepper for classic Carbonara flavor.
- Cook the Pasta: Bring a pot of water to a boil, add the spaghetti, and sprinkle in a little salt. Cook until just shy of al dente.
- Cook the Pancetta: While the pasta cooks, heat a skillet over medium heat. Add the pancetta strips and cook until crispy. Once done, turn off the heat, and reserve a teaspoon of rendered fat from the pancetta for later use.
- Combine Pasta and Pancetta: Once the pasta is ready, transfer it to the pan with the pancetta, tossing to coat the spaghetti in the pancetta fat. Add a small splash of reserved pasta water if needed to help coat the pasta.
- Finish the Sauce: With the heat off, pour in the egg and cheese mixture, tossing the pasta vigorously to create a creamy sauce without scrambling the eggs. Tossing in the residual heat of the pan will emulsify the sauce, making it smooth and velvety.
- Serve: Drizzle the reserved pancetta fat over the pasta for an extra layer of flavor. Top with additional cheese if desired, and enjoy the rich, cheesy, and peppery flavors of this Pasta Carbonara.
Video
Notes
- Make Sure the Heat is Off: When adding the egg mixture, turn off the heat. The residual warmth of the pan will cook the eggs just enough to coat the pasta without scrambling, giving you that smooth, creamy sauce Carbonara is known for.
- Use Room-Temperature Eggs: For the smoothest sauce, take the eggs out of the fridge beforehand. Room-temperature eggs blend more easily with the cheese and pasta, helping to create that silky texture.
- Stir Quickly and Constantly: Once you add the egg and cheese mixture to the pasta, stir quickly and continuously. This keeps the sauce from clumping and helps it blend evenly with the pasta.
- Don’t Overcrowd the Pan: Use a large enough skillet or pan so the pasta has room to spread out when you’re mixing. This lets each strand get coated evenly and helps with heat distribution.
- Add Pasta Water Little by Little: Use just a splash of pasta water at first. You can add more as needed to reach your desired consistency, but adding too much at once can thin the sauce too much.
- Serve Right Away: Carbonara is best enjoyed immediately, as the sauce can thicken as it cools. For the creamiest experience, dig in as soon as it’s done!
Nutrition
Calories: 650kcal