why make this recipe
Pasta Carbonara is quick and full of flavor. It uses few ingredients you likely have at home. You make a rich, creamy sauce without cream. This dish works for weeknights and guests.
introduction
Pasta Carbonara is a classic Italian dish with eggs, cheese, and pancetta or guanciale. The sauce comes from mixing hot pasta with eggs and cheese off the heat. The result is smooth and silky. If you like simple pasta dishes, try chicken spinach alfredo rotini pasta for a different creamy option.
how to make Pasta Carbonara
Cook the pasta until it is al dente. While pasta cooks, fry the diced pancetta or guanciale until crisp. Whisk eggs with grated Parmesan in a bowl. When pasta is done, save a little cooking water and drain. Add pasta to the pan with pancetta. Remove the pan from heat. Quickly pour in the egg and cheese mix and stir fast to coat the pasta. Add some reserved pasta water if the sauce is too thick. Season with black pepper and serve right away.
Ingredients :
- 400g pasta (spaghetti or fettuccine)
- 4 large eggs
- 150g pancetta or guanciale, diced
- 100g grated Parmesan cheese
- Black pepper to taste
- Salt to taste
Directions :
- Cook the pasta in salted boiling water according to the package instructions until al dente.
- In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- In a pan, cook the pancetta until crispy.
- Drain the pasta, reserving a little pasta water, and add it to the pan with the pancetta.
- Remove from heat and quickly mix in the egg and cheese mixture, stirring constantly to create a creamy sauce.
- If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- Add black pepper to taste and serve immediately.
how to serve Pasta Carbonara
Serve the pasta hot on warm plates. Add extra grated Parmesan and a crack of black pepper on top. Serve with a simple green salad or steamed vegetables. Enjoy with a light white wine or sparkling water.
how to store Pasta Carbonara
Cool the pasta quickly and store in an airtight container. Keep in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce. Freezing cooked Carbonara is not recommended because the sauce can separate.
tips to make Pasta Carbonara
- Use hot, drained pasta and work fast to make a smooth sauce.
- Remove the pan from the heat before adding the egg mix to avoid scrambled eggs.
- Save some pasta water; it helps thin the sauce and makes it silky.
- Use fresh grated Parmesan for best flavor.
- Taste before adding salt; pancetta and cheese are already salty.
variation (if any)
- Use guanciale for a more traditional taste.
- Use bacon if you cannot find pancetta.
- Add peas or mushrooms for more texture.
- Some people use Pecorino Romano instead of Parmesan. Adding cream is common outside Italy but not traditional.
FAQs
Q: Do I need to add cream to Carbonara?
A: No. Traditional Carbonara uses eggs and cheese to make a creamy sauce.
Q: Can I use bacon instead of pancetta?
A: Yes. Bacon works, but pancetta or guanciale is more authentic.
Q: How do I stop the eggs from scrambling?
A: Remove the pan from the heat and stir quickly. Use reserved pasta water to loosen the sauce.
Q: Can I make Carbonara ahead of time?
A: You can cook components ahead (pancetta and pasta), but mix eggs and cheese with hot pasta right before serving for best texture.
Q: How long does leftover Carbonara last?
A: Store in the refrigerator and eat within 2 days. Reheat gently with a little water.
Pasta Carbonara
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Pasta Carbonara is a classic Italian dish that features eggs, cheese, and pancetta or guanciale, creating a rich and creamy sauce without any cream.
Ingredients
- 400g pasta (spaghetti or fettuccine)
- 4 large eggs
- 150g pancetta or guanciale, diced
- 100g grated Parmesan cheese
- Black pepper to taste
- Salt to taste
Instructions
- Cook the pasta in salted boiling water according to the package instructions until al dente.
- Whisk together the eggs and grated Parmesan cheese in a bowl until well combined.
- Fry the pancetta until crispy in a pan.
- Drain the pasta, reserving a little cooking water, and add it to the pan with the pancetta.
- Remove from heat and quickly mix in the egg and cheese mixture, stirring constantly to create a creamy sauce.
- If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- Add black pepper to taste and serve immediately.
Notes
For best flavor, use fresh grated Parmesan. Save some pasta water to adjust the sauce’s thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
