This Pasta Carbonara is creamy, rich, and oh-so-tasty! Made with simple ingredients like spaghetti, eggs, cheese, and crispy pancetta, it’s a classic Italian dish that’s easy to love.
Honestly, who can resist that silky sauce? I like to sprinkle a bit of extra cheese on top, because why not? 🍝 It’s a quick meal that always feels special—perfect for any day of the week!
Key Ingredients & Substitutions
Spaghetti: While spaghetti is the traditional choice, you can use other pasta shapes like fettuccine or bucatini if you prefer. Just ensure it can hold the sauce well.
Guanciale: Guanciale is the authentic option, but if it’s hard to find, pancetta or even bacon can work in a pinch. Just be mindful that bacon can be a bit smokier in flavor.
Pecorino Romano: This sharp cheese pairs wonderfully with the dish. If you can’t find Pecorino, you can substitute with Parmigiano-Reggiano for a milder taste. Just remember to adjust your seasoning since Pecorino is saltier.
Eggs: Using fresh, room-temperature eggs helps achieve a smooth sauce. If you’re concerned about raw eggs, you might cook the pasta a bit longer to make the sauce cook fully.
How Do You Create the Perfect Creamy Sauce?
The key to the creamy sauce in Pasta Carbonara lies in the timing and heat. Here’s how to achieve that luscious texture:
- Make sure to mix the egg and cheese off the heat—if the skillet is too hot, the eggs could scramble instead of creating a sauce. Think of the residual heat doing the cooking!
- Use the reserved pasta water to adjust the sauce consistency. This starchy water helps emulsify the sauce, giving it that creamy feel.
- Be quick when adding the egg mixture to the hot pasta. Toss immediately and continuously to coat every strand of spaghetti!
With these tips, you’ll whip up a fantastic Pasta Carbonara that’s creamy, delicious, and true to its roots. Enjoy your cooking!
Authentic Pasta Carbonara
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti
For the Sauce:
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs (preferably at room temperature)
- 1 large egg yolk
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt, for pasta water
How Much Time Will You Need?
This delicious Pasta Carbonara takes about 20 minutes to prepare. You’ll quickly cook the pasta and the guanciale or pancetta, then mix everything together. It’s fast and perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until it’s al dente. This should take about 8-10 minutes. Remember to stir occasionally!
2. Prepare the Guanciale or Pancetta:
While the spaghetti cooks, heat a large skillet over medium heat. Add the diced guanciale or pancetta to the skillet. Cook until it becomes crisp and golden, and the fat is rendered, which should take about 5-7 minutes. Once done, remove it from the heat and set it aside but keep the fat in the skillet!
3. Make the Egg and Cheese Mixture:
In a bowl, whisk together the three eggs, the egg yolk, and the finely grated Pecorino Romano cheese until it’s smooth. Don’t forget to sprinkle in a generous amount of freshly ground black pepper—it adds great flavor!
4. Combine Pasta and Sauce:
When your spaghetti is ready, reserve about 1 cup of the pasta cooking water and then drain the pasta. Quickly add the hot pasta to the skillet with the guanciale (make sure the skillet is off the heat to prevent scrambling the eggs). Then, pour the egg and cheese mixture over the pasta and toss it all together quickly and thoroughly. The heat from the pasta will gently cook the eggs and create a creamy sauce.
5. Adjust the Consistency:
If the sauce seems too thick, add a little reserved pasta water at a time, continuing to toss the pasta until you reach the perfect creamy consistency.
6. Season and Serve:
Taste your Pasta Carbonara and adjust with more black pepper if desired. Serve right away, and for extra indulgence, sprinkle additional grated Pecorino Romano cheese on top!
This classic Roman Pasta Carbonara is all about simplicity: no cream, no garlic, just the goodness of pasta, eggs, cheese, and cured pork. Enjoy the creamy, peppery, and salty delight that is truly an Italian treasure!
Can I Use Other Types of Pasta?
Yes! While spaghetti is traditional, you can use other pasta types like fettuccine or bucatini. Just make sure the shape you choose can hold the creamy sauce well.
What If I Can’t Find Guanciale?
If guanciale is hard to find, pancetta is a great alternative. You can even use bacon, but remember it will add a different, smokier flavor to the dish.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the pasta on the stovetop, adding a splash of reserved pasta water if needed to bring back the creaminess.
Can I Make This Dish Ahead of Time?
It’s best to enjoy Carbonara freshly made. However, you can prep the guanciale and egg mixture in advance. Just combine everything when you’re ready to serve for the best texture!
