Carbonara pasta is the ultimate comfort food that perfectly balances simplicity and luxury. This classic Roman dish transforms just a handful of humble ingredients into a creamy, indulgent meal that feels like a warm hug in pasta form.
What makes carbonara so special is its silky sauce created not from cream, but from the magical combination of eggs, cheese, and pasta water. The addition of crispy pancetta or bacon adds a savory depth that makes this dish irresistible for weeknight dinners or when you want to impress guests with authentic Italian cuisine.
Why You’ll Love This
- Ready in just 30 minutes, making it perfect for busy weeknights
- Uses only 5-6 simple ingredients you likely already have on hand
- Creamy and indulgent without using any actual cream
- Impressive enough for guests but easy enough for beginners
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 12 oz spaghetti
- 4 oz pancetta (or bacon), diced
- 2 large eggs
- ¾ cup grated Pecorino Romano (or Parmesan)
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- ½ tsp black pepper
- ½ tsp salt
- ½ cup reserved pasta water
Instructions
- Cook pasta al dente in salted water. Reserve ½ cup pasta water, then drain.
- Sauté pancetta in a skillet until crispy. Add garlic; cook 30 seconds. Remove from heat.
- Whisk eggs, cheeses, pepper, and salt in a bowl.
- Toss hot pasta with pancetta. Remove from heat; quickly stir in egg mixture, adding pasta water as needed to create a creamy sauce.
- Serve immediately, topped with extra cheese and pepper.
Tips & Variations
- For an authentic Roman version, use guanciale (cured pork jowl) instead of pancetta or bacon
- The key to silky (not scrambled) sauce is removing the pan from heat before adding the egg mixture
- Add 1-2 cloves of minced garlic to the pancetta for extra flavor
- For a slightly different flavor, try using all Pecorino Romano instead of the cheese blend
- Add fresh peas in the spring for a pop of color and sweetness
- Never add cream to authentic carbonara – the creaminess comes from the eggs and cheese
Serving Suggestions
Carbonara is rich and satisfying on its own, but pairs beautifully with a simple green salad dressed with lemon and olive oil to cut through the richness. A glass of crisp white wine like Frascati or Pinot Grigio complements the dish perfectly.
For a complete Italian meal, serve with warm crusty bread and start with an antipasto platter of olives, cured meats, and marinated vegetables.
Notes
- Carbonara should be served immediately as the sauce will thicken as it cools
- Use the freshest eggs possible for the best flavor and food safety
- Always grate cheese fresh – pre-grated cheese contains anti-caking agents that prevent proper melting
- The finished pasta should be glossy and the sauce should coat each strand without being too dry or too soupy
FAQs
Can I make carbonara ahead of time?
Carbonara is best enjoyed immediately after cooking. The sauce can separate or become gummy when reheated.
My sauce scrambled – what happened?
The heat was likely too high when adding the egg mixture. Next time, remove the pan from heat completely before adding the eggs and cheese.
Can I use bacon instead of pancetta?
Yes! While traditional carbonara uses guanciale or pancetta, thick-cut bacon makes a delicious substitute that’s more readily available.
Is carbonara safe to eat with raw eggs?
The residual heat from the pasta cooks the eggs to a safe temperature. If concerned, use pasteurized eggs or ensure the pasta is very hot when mixing.
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