This classic Pasta Carbonara delivers restaurant-quality results in just 20 minutes. Perfect for busy weeknights, this creamy Italian favorite combines al dente pasta with a silky sauce made from eggs, cheese, and crispy bacon.
Each serving packs 35g of protein and creates that irresistible combination of smooth and crispy textures. Whether you’re cooking for a date night or feeding a hungry family, this foolproof recipe guarantees to impress with minimal effort and maximum flavor.
Ingredients Needed
- Pasta: ½ lb rigatoni or spaghetti (preferably Barilla or De Cecco for best results)
- Protein: ¼ cup pancetta or thick-sliced bacon, cut into 1-inch pieces
- Eggs: 1 whole egg plus 2 egg yolks, room temperature recommended
- Cheese: ⅔ cup Pecorino Romano or Parmigiano Reggiano, freshly grated
- Seasonings: Coarse salt and freshly ground black pepper to taste
Cooking Instructions
- Prepare the Pancetta: Brown the 1-inch strips of pancetta until just crispy. Place on paper towels to drain excess fat.
- Mix the Sauce Base: Combine grated pecorino with eggs, whisking until perfectly smooth.
- Cook the Pasta: Boil water with salt (10g per liter), cook pasta until al dente. Remember to save some pasta water!
- Combine: Toss hot pasta with egg mixture, adding small splashes of reserved pasta water until creamy.
- Final Touches: Mix in remaining pecorino, adjusting consistency with pasta water if needed.
- Serve: Plate the pasta, top with crispy pancetta, extra pecorino, and fresh black pepper.
Key Techniques for Perfect Carbonara
The magic of carbonara happens when hot pasta meets egg mixture! Keep these simple tips in mind: Heat from the pasta gently cooks the eggs, creating that silky sauce we all love.
Don’t skip saving some pasta water – it’s the secret to adjusting your sauce to the perfect consistency. When mixing the eggs with hot pasta, keep tossing quickly to prevent scrambling. The goal is a smooth, creamy coating on every piece of pasta.
Easy Substitutions
While traditional carbonara calls for pancetta and Pecorino Romano, you can make tasty swaps! Regular bacon works great instead of pancetta – just cook it until slightly crispy. Can’t find Pecorino? Parmesan cheese makes a wonderful substitute.
For pasta, both rigatoni and spaghetti are perfect, but any long pasta like linguine or bucatini will work too. Just stick to good quality pasta for the best results!
Serving Your Carbonara
Serve your carbonara right away while it’s hot and creamy! Put it in warmed bowls to keep the perfect texture longer. Add a little extra grated cheese and black pepper on top – this lets everyone customize their portion. Want to make it extra special? Serve with a simple green salad and warm crusty bread to soak up every bit of that amazing sauce.
Storage Tips
Carbonara is best eaten fresh, right after making it. The sauce can separate when reheated, and the texture won’t be quite the same. If you do have leftovers, keep them in the fridge for up to 2 days. When reheating, add a splash of water and warm slowly over low heat, stirring gently. The sauce might not be as creamy as when fresh, but it’ll still taste great!
Pasta Carbonara
Equipment
- Large pot
- Whisk
- Grater
Ingredients
- 1/2 lb rigatoni or spaghetti noodles I recommend Barilla or De Cecco brands
- 1/4 cup pancetta or thick-sliced bacon, cut into 1-inch strips
- 1 egg
- 2 egg yolks
- 2/3 cup Pecorino Romano or Parmigiano Reggiano
- coarse salt to taste
- freshly ground black pepper to taste
Instructions
- Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.
- Grate the pecorino and add the eggs. Beat with a whisk until smooth.
- Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it’s ‘al dente’. Reserve pasta water.
- Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.
- Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.
- Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.
- Serve immediately while still hot.
