Pasta alla Carbonara

Pasta alla Carbonara is a timeless Italian dish that celebrates simplicity and bold flavor. Made with just a few quality ingredients—eggs, cheese, pancetta, and pasta—this Roman classic creates a creamy, indulgent sauce without the need for cream. It’s a quick, satisfying meal that’s perfect for weeknight dinners or elegant entertaining. With a silky texture and smoky richness, Carbonara is a dish every pasta lover should master.

Why You’ll Love This Recipe

• Made with only 5 main ingredients
• Rich, creamy sauce without any cream
• Ready in under 30 minutes
• Deep, savory flavor from pancetta and cheese
• A classic Italian favorite
• Uses pantry staples
• One pan + one bowl = easy cleanup
• Elegant yet approachable
• Perfect for both casual and special meals
• Comfort food with gourmet appeal

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti (or bucatini, rigatoni, or fettuccine)
• Pancetta or guanciale (diced)
• Eggs (whole and yolks)
• Pecorino Romano cheese (freshly grated)
• Freshly ground black pepper
• Salt (for pasta water)
• Reserved pasta water

directions

this recipe

1. Bring a pot of salted water to a boil and cook pasta until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta cooks, sauté pancetta or guanciale in a skillet over medium heat until crispy and golden. Remove from heat.
3. In a mixing bowl, whisk together eggs, extra yolks, Pecorino Romano, and lots of freshly cracked black pepper.
4. Add the hot drained pasta to the skillet with pancetta, tossing to coat and slightly cool the noodles.
5. Remove the skillet from the heat and immediately pour in the egg mixture, tossing quickly to avoid scrambling.
6. Add reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
7. Serve immediately with extra cheese and black pepper.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Use Parmesan: Substitute or mix with Pecorino for a milder flavor.
• Add Garlic: Not traditional, but a small sautéed garlic clove can enhance the flavor.
• Vegetarian: Omit pancetta and use smoked mushrooms or vegetarian bacon alternatives.
• Spicy Kick: Add a pinch of red pepper flakes.
• Creamier Texture: Use one extra egg yolk or a touch more pasta water.
• Different Pasta: Try rigatoni, linguine, or pappardelle for a twist.

storage/reheating

Carbonara is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk over low heat, stirring constantly. Avoid the microwave, as it can overcook the eggs and ruin the sauce texture.

FAQs

What’s the origin of Pasta alla Carbonara?

Carbonara originates from Rome and is believed to have been created in the mid-20th century using pantry staples and American-influenced ingredients post-WWII.

Is cream used in authentic carbonara?

No. Traditional carbonara is made with eggs, cheese, and pasta water—no cream required.

Can I use bacon instead of pancetta?

Yes, bacon can be used in a pinch, though pancetta or guanciale gives a more authentic flavor.

What cheese is best for carbonara?

Pecorino Romano is traditional for its sharp, salty flavor, but Parmesan can be used as an alternative.

How do I avoid scrambled eggs in the sauce?

Make sure the skillet is off the heat when you add the egg mixture, and toss the pasta quickly and constantly to temper the eggs.

Can I make it gluten-free?

Yes, just use your favorite gluten-free pasta and ensure the other ingredients are GF-friendly.

How much pasta water should I use?

Start with a few tablespoons and add more as needed until the sauce reaches your desired creaminess.

Why is my sauce too thick?

Add more pasta water to loosen it and toss well to emulsify the sauce.

Can I add vegetables?

While not traditional, peas or sautéed spinach can be added for variety.

What’s the best pasta shape for carbonara?

Spaghetti is classic, but bucatini, rigatoni, or fettuccine work beautifully too.

Conclusion

Pasta alla Carbonara is a true Italian masterpiece that proves simplicity can be spectacular. With just a handful of ingredients and the right technique, you can create a rich, creamy pasta dish that rivals your favorite restaurant. Whether it’s a weeknight treat or a special dinner, Carbonara delivers comfort and elegance in every bite.

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