Pasta Carbonara with Pancetta is a warm and creamy dish, perfect for a cozy dinner. The rich sauce mixes eggs, cheese, and crispy pancetta, making every bite a treat!
Cooking this dish feels like a little Italian vacation! I love how quick it is to whip up, so I can enjoy a delicious meal without spending all evening in the kitchen. Buon appetito! 😊
Key Ingredients & Substitutions
Spaghetti: This dish is best with spaghetti for its long, thin shape that really clings to the sauce. If you don’t have spaghetti, you can swap it with fettuccine, bucatini, or even gluten-free pasta if needed.
Pancetta: Pancetta gives a lovely, salty flavor. If you can’t find it, bacon can be a good substitute. Just keep in mind that bacon is a bit smokier, which can change the flavor slightly.
Eggs: Ensure you’re using high-quality eggs, as they contribute to the creaminess of the sauce. If you’re concerned about raw eggs, use pasteurized eggs instead.
Pecorino Romano Cheese: This cheese is salty and sharp, perfect for Carbonara. Parmesan can be used in its place if you prefer a milder taste. Freshly grated is key for the best flavor.
Black Pepper: Freshly ground black pepper gives a lovely spice. Don’t skip this step! If you want a bit more heat, you can add a pinch of red pepper flakes too.
How Do You Make Sure the Sauce is Creamy and Not Scrambled Eggs?
The key to achieving that perfect creamy sauce lies in timing and technique. Here’s how to do it right:
- Make sure the skillet with pancetta is off the heat before adding the egg mixture to prevent scrambling.
- Pour the egg and cheese mixture over the hot pasta quickly while tossing it together. The heat from the pasta will cook the eggs without scrambling them.
- If the sauce seems too thick, gradually add some reserved pasta water while mixing to achieve a silky consistency.
Practice this technique, and you’ll master Pasta Carbonara in no time!
How to Make Pasta Carbonara With Pancetta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) spaghetti or your preferred pasta
For the Pancetta:
- 4 oz (115g) pancetta, diced
For the Sauce:
- 3 large eggs
- 1 cup (100g) freshly grated Pecorino Romano cheese (or Parmesan)
- 2 cloves garlic, peeled and smashed (optional)
For Seasoning:
- Freshly ground black pepper, to taste
- Salt, for pasta water
- 1 tablespoon olive oil (optional, for cooking pancetta)
How Much Time Will You Need?
This delightful Pasta Carbonara will take you approximately 20 minutes from start to finish! You’ll spend about 10 minutes boiling the pasta and another 10 minutes preparing the rest of the dish. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti and cook it until it’s al dente, following the package instructions. Before draining, make sure to reserve about 1 cup of the pasta water—the starchy water is key for your sauce later!
2. Prepare the Pancetta:
While the pasta is cooking, grab a large skillet and heat it over medium heat. Add the diced pancetta, frying it until it becomes crispy and golden, about 4-5 minutes. If you choose to use garlic for added flavor, toss it in during this step but remember to remove it before adding the pasta.
3. Whisk the Egg Mixture:
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a good amount of freshly ground black pepper until it’s smooth and well combined.
4. Combine Pasta and Pancetta:
Once your pasta is cooked and drained (remember to remove garlic if used), add it to the skillet with the crispy pancetta. Toss them together until the pasta is well coated in the flavorful pancetta oil. Remove the skillet from the heat to prevent the eggs from scrambling.
5. Create the Creamy Sauce:
Now, quickly pour the egg and cheese mixture over the hot pasta. Toss it vigorously to combine everything, and watch as it turns into a creamy sauce! If it seems too thick, slowly add reserved pasta water a little at a time until you reach your desired creamy consistency.
6. Final Touches and Serve:
Give your pasta a taste, and add more black pepper if you like. Serve your Pasta Carbonara right away, garnished with extra grated cheese and a sprinkle of freshly ground black pepper. Enjoy every delicious bite!
Buon appetito and enjoy your authentic and creamy Pasta Carbonara with pancetta!
Can I Use Bacon Instead of Pancetta?
Absolutely! Bacon can be used as a substitute for pancetta. Just keep in mind that it has a smokier flavor, which can slightly alter the dish’s overall taste. Make sure to cook it until it’s crispy!
What If I Don’t Have Pecorino Romano Cheese?
No problem! You can easily substitute Pecorino Romano with Parmesan cheese for a milder flavor. Freshly grated cheese will always give the best results, so avoid pre-grated varieties if you can.
How Do I Store Leftovers?
Store any leftover Pasta Carbonara in an airtight container in the fridge for up to 2 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of pasta water or olive oil to help restore its creamy texture.
Can I Make This Recipe Vegetarian?
Yes! To make a vegetarian version, you can skip the pancetta entirely and instead sauté some mushrooms, zucchini, or spinach for added flavor and texture. Just be sure to adjust the seasoning to your taste!