Classic Italian Carbonara Recipe: Easy Creamy Pasta for Dinner Recipe
This Classic Italian Carbonara recipe offers an easy way to prepare a creamy, flavorful pasta dinner. Featuring traditional ingredients like pancetta, eggs, and Pecorino Romano cheese, it delivers the authentic taste of Italy with a simple technique that doesn’t use cream. Perfect for a quick weeknight meal or an impressive dinner for guests.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Pasta
- 12 oz dried spaghetti (or linguine/rigatoni)
- Salt, for pasta water
- 1 cup pasta cooking water (reserved)
For the Sauce
- 4 oz pancetta or guanciale, diced (thick-cut bacon as substitute)
- 2 large eggs
- 2 large egg yolks
- 1 cup Pecorino Romano cheese, finely grated (Parmesan as substitute)
- 1/2 tsp freshly cracked black pepper, plus more for serving
- 1 tsp olive oil (optional, for sautéing pancetta if lean)
Instructions
- Prepare Ingredients: Dice the pancetta or guanciale into small cubes. Finely grate the Pecorino Romano cheese. Crack 2 whole eggs and 2 yolks into a mixing bowl ready for whisking.
- Cook Pasta: Bring a large pot of salted water (about 4 quarts with 1 tbsp salt) to a rolling boil. Add spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Cook Pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook, stirring often, until the fat renders out and the cubes become golden and crispy, about 5-7 minutes. Add olive oil if the pancetta is too lean to prevent sticking.
- Make Egg Mixture: Whisk together the whole eggs, yolks, and grated Pecorino Romano until creamy and lump-free. Stir in the freshly cracked black pepper. If the mixture feels too thick, add 1 tablespoon of reserved pasta water to loosen it.
- Combine Pasta and Pancetta: Drain the pasta (do not rinse) and immediately add the hot pasta to the skillet with the pancetta. Toss well so every strand is coated with the rendered fat.
- Create Carbonara Sauce: Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing constantly to ensure the residual heat gently cooks the eggs, creating a silky, creamy sauce.
- Adjust Consistency: If the sauce is too thick, add the reserved pasta water one tablespoon at a time, tossing between additions, until the sauce reaches a smooth, creamy texture.
- Serve: Top with extra Pecorino Romano and more freshly cracked black pepper. Serve immediately while hot to enjoy the best flavor and texture.
Notes
- Do not rinse the pasta after draining to help the sauce cling better.
- Use room temperature eggs for a smoother sauce consistency.
- Ensure the skillet is off the heat before adding the egg mixture to prevent scrambling.
- Reserve pasta water is essential to adjust and loosen the sauce as needed.
- Guanciale is the traditional choice, but pancetta or thick-cut bacon can be used as substitutes.
- Serve Carbonara immediately as the sauce thickens upon standing.
