Easy Carbonara Recipe
Carbonara pasta is a beloved Italian dish loved by many. It's a Roman classic made with simple ingredients. This creates a creamy, flavorful meal that's great at any time.
Ingredients
- Spaghetti or linguine/fettuccine as substitutes
- Guanciale or pancetta or thick-cut bacon
- Fresh eggs 2–3 egg yolks per serving, room temperature
- Pecorino Romano cheese or Parmigiano-Reggiano as substitute
- Freshly ground black pepper
- Reserved pasta water about 1/4 cup
Instructions
- Cook the Pork
- Heat a skillet over medium-low heat. Add diced guanciale or other pork and cook slowly until golden and crispy (about 10 minutes). Set aside.
- Boil the Pasta
- In a large pot, boil salted water. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Make the Egg Sauce
- In a bowl, whisk 2–3 egg yolks per serving. Slowly temper the eggs by adding a bit of hot pasta water while whisking constantly to prevent scrambling.
- Combine and Finish
- Add hot pasta to the skillet with pork. Toss with about 1/4 cup reserved pasta water. Remove from heat. Quickly add the egg and cheese mixture, stirring continuously until creamy. Add more pasta water if needed for consistency.
- Serve Immediately
- Serve hot in warmed bowls. Garnish with black pepper and optionally parsley.
Notes
- Pasta Options: Use spaghetti for authenticity, or linguine/fettuccine for variety.
- Cheese Tips: Always use freshly grated cheese for best results.
- Egg Handling: Always temper eggs to avoid scrambling.
- Substitutes: Guanciale is ideal, but pancetta or bacon works well.
- Pasta Water: Essential for sauce consistency — never skip it.
- No Cream Needed: Authentic carbonara gets its creaminess from eggs and cheese only.
- Serve Fresh: Carbonara tastes best immediately after cooking.
- Wine Pairing: Pinot Grigio, Chianti, or Prosecco pair well.
- Reheating: Use a splash of water or milk over low heat, stirring constantly.
- Vegetarian Option: Use mushrooms or smoked tofu instead of meat, but flavor will vary.