🍝 Carbonara Pasta
Carbonara pasta is a rich and creamy Roman dish made with simple ingredients: eggs, cheese, pasta, and pancetta or guanciale. No cream needed! This traditional Italian comfort food is both elegant and easy to prepare—perfect for weeknight dinners or special occasions.
Equipment
- Large pot
- skillet
- Mixing bowl
- Whisk
- Tongs
- Ladle (for pasta water)
- Measuring cups and spoons
Ingredients
For the Pasta:
- 12 oz 340 g spaghetti or bucatini
- Salt for pasta water
For the Carbonara Sauce:
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano or Parmesan cheese
- 1/2 tsp freshly ground black pepper
- 5 oz 140 g pancetta or guanciale, diced
- 1 tbsp olive oil optional, if needed for cooking
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
- Make the sauce: While the pasta cooks, whisk together eggs, egg yolks, grated cheese, and black pepper in a bowl. Set aside.
- Cook the pancetta: In a large skillet over medium heat, cook pancetta (or guanciale) until crispy and golden, about 5–6 minutes. Remove from heat.
- Combine pasta and pancetta: Add the hot, drained pasta to the skillet with pancetta. Toss well to coat the pasta in the rendered fat.
- Mix in the sauce: Working quickly (off heat), pour the egg-cheese mixture into the skillet with the hot pasta, tossing continuously to coat. The residual heat will gently cook the eggs, forming a silky sauce. Add reserved pasta water a little at a time to loosen the sauce if needed.
- Serve immediately: Plate the pasta and top with extra cheese and black pepper if desired.
Notes
Don’t add cream—real carbonara gets its creaminess from eggs and cheese!
Use freshly grated cheese for the best texture and flavor.
Work off the heat when adding eggs to avoid scrambling.
Guanciale is traditional, but pancetta or even thick-cut bacon can be used.