This tasty Pasta Carbonara brings Italy right to your plate! With just pasta, eggs, cheese, and crispy bacon, it’s creamy and so comforting.
I love how quick it is to whip up—perfect for busy weeknights. Plus, who can resist that cheesy, rich flavor? It’s a hit every time! 🍝
Key Ingredients & Substitutions
Pasta: You can use spaghetti or rigatoni, but spaghetti is the traditional choice. If you want a twist, try bucatini for a thicker texture. Just make sure to cook it al dente for the best bite!
Guanciale: This is key for authentic flavor, but if you can’t find it, pancetta is a good alternative. In a pinch, you can use crispy bacon, but it will give a different taste profile.
Eggs: Using just the yolks makes the dish extra creamy. If you’re worried about wasting egg whites, using whole eggs is perfectly fine! It’s all about personal preference.
Pecorino Romano: This cheese adds that distinct salty and tangy flavor. If you’re in a jam, Parmesan can substitute, but it won’t have the same richness that Pecorino provides.
What’s the Best Way to Achieve a Creamy Sauce Without Scrambling the Eggs?
The trick to a creamy sauce lies in the timing and temperature. You want the pasta hot enough to cook the eggs, but not so hot that it scrambles them.
- Keep the pasta cooking water handy! This helps adjust the sauce consistency.
- Mix the egg and cheese mixture off the heat. The residual warmth will gently cook the eggs as you stir.
- Add the pasta to the skillet with the rendered fat before pouring in the egg mixture. This way, it cools slightly.
- Stir quickly and add reserved pasta water slowly, allowing you to control the creaminess.
Perfecting this step brings joy to every bite of your Carbonara!
Authentic Pasta Carbonara Recipe
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti or rigatoni pasta
For the Sauce:
- 150g (5 oz) guanciale (pork cheek) or pancetta, diced
- 3 large eggs (use yolks only for extra creaminess, or whole eggs if preferred)
- 1 cup (about 100g) freshly grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
For Garnishing (Optional):
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes of preparation time and 10 minutes of cooking time, totaling around 25 minutes. It’s perfect when you want a quick yet sophisticated meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember, you’re going for that perfect bite!
2. Prepare the Guanciale:
While the pasta is cooking, grab a large skillet and heat it over medium heat. Add the diced guanciale and cook for about 5-7 minutes, until it’s crispy and golden brown. Once it’s done, remove it from the heat and set it aside, but leave the tasty rendered fat in the pan.
3. Whisk the Eggs and Cheese:
In a mixing bowl, whisk together the egg yolks (or whole eggs) and grated Pecorino Romano cheese until smooth and creamy. Don’t forget to add a good amount of freshly ground black pepper for that added kick! The mix should be thick and well combined.
4. Drain the Pasta:
Once your pasta is ready, reserve about 1 cup of the cooking water before draining the rest. This water will help achieve the creamy sauce later!
5. Toss Pasta in Guanciale Fat:
Add the hot pasta to the skillet with the guanciale fat over very low heat. Toss everything together quickly to coat the pasta well in that yummy fat. This step allows the flavors to combine beautifully!
6. Create the Creamy Sauce:
Now, here’s where the magic happens! Remove the skillet from direct heat, and while the pasta is still warm, pour in your egg and cheese mixture. Stir quickly to create a rich, creamy sauce that clings deliciously to the pasta. If it seems too thick, add in some reserved pasta water a little at a time until you reach your desired creaminess. Just be careful not to scramble the eggs!
7. Combine Everything:
Return the crispy guanciale to the pasta and gently toss everything together. Make sure the guanciale is evenly distributed throughout.
8. Serve:
Your Carbonara is ready! Serve it immediately, topped with extra Pecorino Romano cheese and plenty of freshly ground black pepper. For a luxurious touch, you can place a raw egg yolk on top for guests to break in for added creaminess.
9. Garnish:
If you’d like, sprinkle some finely chopped fresh parsley on top for color and freshness.
Enjoy your classic Roman Pasta Carbonara—creamy, flavorful, and truly satisfying without any cream! Buon Appetito!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti and rigatoni are traditional choices, you can experiment with other pasta shapes like fettuccine or bucatini. Just make sure it cooks to al dente for the best texture!
What Can I Substitute for Guanciale?
If you can’t find guanciale, pancetta is the next best option as it has a similar flavor. Bacon can also work in a pinch, but it will change the flavor profile slightly due to its smokiness.
How Can I Make It Vegetarian?
To turn this into a vegetarian dish, you can use a combination of sautéed mushrooms or smoked tempeh for a meaty texture. Replace the guanciale with these and maintain the rest of the recipe as is for a flavorful twist!
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if necessary.