If you love rich, creamy pasta dishes, then Authentic Pasta Carbonara is a must-try! This classic Italian recipe is incredibly easy to make and packed with bold, savory flavors that will leave you craving more.
The key to true Carbonara lies in its silky, cheesy egg sauce, which perfectly coats every strand of pasta. Instead of using heavy cream, this dish relies on eggs, cheese, and crispy bacon (or pancetta) to create a luxuriously smooth texture.
While spaghetti is the traditional choice, you can use any pasta shape you love! Whether it’s rigatoni, fettuccine, or even penne, this sauce clings beautifully to every bite.
With just a few simple ingredients and one pan, you can bring the authentic flavors of Italy straight to your kitchen in under 30 minutes. Perfect for a quick weeknight dinner or an elegant homemade meal, this dish is sure to become a favorite!
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Ingredients
- 1 pound spaghetti pasta
- 1 tablespoon salt
- 1 pound thick cut bacon or pancetta diced
- 4 egg yolks
- 2 whole eggs
- 1 1/2 cups grated pecorino romano cheese divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons freshly chopped parsley to garnish
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Instructions
1 ) Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
2 ) In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
3 ) In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
4 ) Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
5 ) Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
Recipe Original: Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes from.
The word carbonara in Italian has to do with charcoal so many theories of the origin involve coal miners making the dish. However it came to be, the popularity of the dish increased throughout Italy and spread throughout the world after World War II.
Pro Tips for the Best Authentic Pasta Carbonara
Use High-Quality Ingredients – Since Carbonara has only a few key ingredients, using fresh eggs, good-quality Pecorino Romano or Parmesan, and authentic pancetta or guanciale makes a huge difference in flavor.
Cook the Pasta Al Dente – The pasta should have a slight bite to it, as it will continue to cook slightly when mixed with the sauce.
Save Some Pasta Water – Before draining, set aside about 1 cup of starchy pasta water. This helps create the perfect silky sauce without clumps.
Temper the Eggs – To avoid scrambling, whisk the eggs with the cheese and slowly add a bit of warm pasta water before mixing it into the pasta.
Remove the Pan from Heat Before Adding the Egg Mixture – Tossing the pasta and sauce off the heat ensures a creamy, smooth texture instead of scrambled eggs.
Crisp the Pancetta or Guanciale Well – This adds depth and crunch to contrast the creamy sauce. Cook it low and slow until golden brown for the best flavor.
No Heavy Cream Needed – Traditional Carbonara gets its creaminess purely from eggs and cheese, so skip the cream for an authentic taste.
Toss Quickly & Thoroughly – Work fast when mixing the sauce with the pasta to coat every strand evenly and achieve a rich, glossy finish.
Season at the End – The cheese and pancetta already add saltiness, so taste before adding extra salt. A good amount of black pepper enhances the dish’s classic bold flavor.
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Frequently Asked Questions (FAQ) About Pasta Carbonara
1. What is the secret to a creamy Carbonara?
- The key to a creamy authentic Carbonara is using eggs, cheese, and pasta water—not heavy cream! Be sure to remove the pan from heat before adding the egg mixture to prevent scrambling and create a smooth, silky sauce.
2. What’s the best pasta to use for Carbonara?
- While spaghetti is the most traditional, you can use rigatoni, fettuccine, bucatini, or penne. The sauce coats different shapes well, so feel free to use your favorite pasta!
3. Can I make Carbonara without pancetta or guanciale?
- Yes! While pancetta or guanciale is ideal, you can use thick-cut bacon as a substitute. If you want a vegetarian option, try mushrooms or zucchini for a similar texture.
4. Can I use Parmesan instead of Pecorino Romano?
- Yes, Pecorino Romano is the traditional cheese, but Parmesan works well too. You can also use a mix of both for added depth of flavor.
5. How do I prevent my eggs from scrambling?
- To avoid scrambling, remove the pan from heat before adding the egg mixture. Slowly add warm pasta water to the egg and cheese mixture before tossing it with the pasta to gently temper the eggs.
6. Is Carbonara supposed to have heavy cream?
- No! Traditional Italian Carbonara does not use heavy cream. The sauce gets its richness from eggs, cheese, pasta water, and rendered fat from the pancetta or guanciale.
7. Can I make Carbonara with pre-cooked pasta?
- For the best results, cook the pasta fresh. Carbonara relies on starchy pasta water to help emulsify the sauce, so pre-cooked pasta won’t work as well.
8. Can I reheat Carbonara?
- Carbonara is best enjoyed fresh, but if you need to reheat it, do so gently on low heat with a splash of pasta water or milk. Avoid microwaving, as it can make the eggs clump.
9. How do I store leftover Carbonara?
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stove over low heat to maintain the creamy texture.
10. Can I add other ingredients to Carbonara?
- For a classic Carbonara, stick to eggs, cheese, pancetta, black pepper, and pasta. However, you can add peas, garlic, mushrooms, or even chicken for a creative twist.
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