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Pasta Carbonara Recipe
This classic Italian Pasta Carbonara Recipe combines creamy egg-based sauce with crispy pancetta and al dente spaghetti for an easy, comforting meal.
Full Recipe Introduction
Pasta Carbonara is the kind of dish that feels like a warm hug—without relying on heavy cream. Originating from Rome’s bustling trattorias, this authentic comfort food is egg-based, budget-friendly, and styled with simple pantry staples: spaghetti, Parmesan cheese, eggs, pancetta (or bacon), and a good crack of black pepper. You might be surprised at how luxurious it tastes, even though it comes together in about 25 minutes.
You know what? I first fell in love with this Pasta Carbonara Recipe on a chilly November evening. After a family bike ride in Central Park, my kids and I wanted something cozy but quick. A local chef taught me how to whisk the eggs off the heat so they cook into a silky sauce rather than scrambled bits. Ever since, it’s been our go-to for busy weeknights—and it holds a spot in my top three comfort food posts, according to my Google Analytics.
This version stays true to the classic: no cream, no subtractions—just the essentials. If you crave variations, you can peek at my Cacio e Pepe or try a shrimp twist below. But for now, let’s celebrate the authentic simplicity of egg, cheese, and pancetta.
Why You’ll Love This Pasta Carbonara Recipe
- Ready in under 30 minutes—perfect for weeknight dinners or last-minute guests.
- Uses only five core ingredients—spaghetti, eggs, Parmesan, pancetta, and black pepper.
- No cream needed—egg yolks and cheese create a luxuriously creamy texture.
- Budget-friendly—pancetta or bacon, dried pasta, and eggs are easy on the wallet.
- Pantry staples—chances are you already have most ingredients.
- Crowd-pleaser—kids and grown-ups alike rave about the rich, savory flavor.
- Customizable—swap pancetta for mushrooms or add a handful of peas.
- Authentic Italian comfort food—no pretending; this is the real deal.
Ingredients for the Pasta Carbonara Recipe
- 12 oz (340 g) spaghetti (choose De Cecco or Jovial for best texture)
- 4 large eggs, at room temperature (separate one yolk for extra creaminess)
- 1 cup (100 g) freshly grated Parmigiano-Reggiano (or Pecorino Romano for tang)
- 6 oz (170 g) pancetta, diced (substitute thick-cut bacon if needed)
- 2 garlic cloves, lightly crushed (optional; remove before tossing)
- 1½ tsp coarsely ground black pepper (plus extra for garnish)
- ½ tsp fine sea salt (adjust if pancetta is very salty)
- 1 tbsp extra-virgin olive oil (preferably cold-pressed)
- Fresh parsley, chopped (for garnish; optional)
Tips:
• Use a kitchen scale for precise pasta and cheese measurements.
• Room-temperature eggs blend more smoothly.
• Grate cheese fresh—pre-grated brands often contain anti-caking agents that affect melt.
• If you’re gluten-sensitive, swap in a high-quality gluten-free spaghetti.
Directions
- Bring a large pot of water to a rolling boil. Stir in 1 tbsp salt (it should taste like seawater) and drop in the spaghetti. Cook until just al dente—about 8–9 minutes (follow package timing). Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a medium skillet over medium heat. Add diced pancetta and garlic cloves. Sauté until the pancetta is crisp and golden, about 4–5 minutes. Discard garlic. Tip: A cast-iron pan gives pancetta extra crunch.
- In a bowl, whisk together eggs, cheese, and black pepper until smooth. The mixture will be thick—this is key for a creamy sauce.
- Transfer hot, drained spaghetti into the skillet with pancetta. Toss to coat each strand in rendered fat. Remove skillet from heat. This pause prevents the eggs from scrambling.
- Pour the egg-cheese blend over the pasta, stirring briskly with tongs or a silicone spatula. Add reserved pasta water, a few tablespoons at a time, until the sauce clings in a silky layer. You’re aiming for coating, not soup.
- Taste and adjust salt and pepper. If the sauce feels too thick, stir in a little more warm pasta water. If it’s too thin, let it rest off heat for a minute to thicken.
- Serve immediately with extra Parmesan and a crack of black pepper. Garnish with parsley for a burst of color—and freshness. Enjoy right away for that signature creamy texture.
Servings & Timing
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Mushroom Carbonara: Sauté sliced cremini instead of pancetta for a vegetarian spin.
• Pea & Prosciutto: Stir in ½ cup thawed peas and swap pancetta for prosciutto.
• Creamy American Twist: Add 2 tbsp heavy cream when whisking eggs and cheese.
• Shrimp Carbonara: Sear 8–10 shrimp in garlic butter, then proceed with sauce.
• Spicy Pepper: Stir in a pinch of red pepper flakes with the black pepper for heat.
• Zucchini Noodles: Use zucchini ribbons instead of spaghetti for a lighter take.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 2 days. Sauce will thicken; add a splash of milk or warm pasta water when reheating.
Freezer: Not recommended—egg-cheese sauces can become grainy once frozen.
Make-Ahead: You can crisp pancetta and whisk eggs-cheese mixture a few hours ahead; keep separate in the fridge, then assemble just before serving.
Notes
• I learned that adding pasta water off the heat is crucial to avoid scrambled eggs.
• Freshly cracked pepper makes a flavor world of difference—invest in a grinder.
• If your kitchen is humid, pat your cheese dry before grating so it doesn’t clump.
• For precise scaling, I use the Paprika app to adjust ingredient amounts based on servings.
• A quick dip in an ice bath stops pasta cooking if you need a pause—just reheat with the pancetta.
FAQs
Q: Can I use cream in this Pasta Carbonara Recipe?
A: Traditionalists skip cream, but adding 2 tbsp heavy cream in Step 3 gives an even silkier sauce.
Q: Why did my eggs scramble?
A: If the pan is too hot or still on high heat, the eggs cook too fast. Always remove from heat before adding them.
Q: Can I swap pancetta for bacon?
A: Yes—thick-cut bacon works fine. Just drain excess grease to keep the sauce balanced.
Q: How do I fix a watery sauce?
A: Let the pasta sit off heat for 1 minute; the sauce will thicken. You can also stir in extra cheese.
Q: Which cheese is best—Parmesan or Pecorino Romano?
A: Pecorino Romano is saltier and tangier; Parmesan is nuttier and milder. You can also blend both.
Q: Can I make this gluten-free?
A: Absolutely—use a gluten-free spaghetti (brand: Jovial or Barilla GF) and follow the same steps.
Q: Is it safe to eat raw eggs in carbonara?
A: The hot pasta and pancetta gently cook the eggs. To be extra safe, use pasteurized eggs.
Q: How do I reheat leftovers without drying them out?
A: Warm gently in a skillet with a splash of water or milk, stirring constantly for even heat.
Conclusion
This Pasta Carbonara Recipe brings a taste of Italy right to your kitchen—without fuss or fancy ingredients. It’s creamy, comforting, and comes together lightning-fast, making it a family favorite any night of the week. Give it a try, leave a comment below with your twist, and don’t forget to explore my other pasta classics like Cacio e Pepe or Easy Alfredo Sauce. Happy cooking!
Pasta Carbonara Recipe
Ingredients
- 12 oz spaghetti
- 1 cup Parmigiano-Reggiano freshly grated
- 6 oz pancetta diced
- 1½ tsp coarsely ground black pepper plus extra for garnish
- Fresh parsley chopped (for garnish; optional)
Instructions
- Bring a large pot of water to a rolling boil. Stir in salt and drop in the spaghetti. Cook until al dente, then reserve 1 cup of pasta water.
- Saute pancetta and garlic in olive oil until crisp. Discard garlic.
- Whisk together eggs, cheese, and black pepper until smooth.
- Toss the drained spaghetti with pancetta, then add the egg-cheese mixture and pasta water.
- Stir to coat in a silky layer, adjust seasoning, and serve with additional Parmesan and black pepper.
