Pasta alla Carbonara

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 4
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Pasta alla Carbonara is a classic Italian dish that's creamy, savory, and incredibly satisfying. This recipe brings the authentic taste of Rome right to your kitchen with just a few simple ingredients.

Ingredients for Pasta alla Carbonara

The star of this dish is the spaghetti, which serves as the perfect vehicle for the creamy sauce. The pancetta adds a rich, salty depth with its crispy texture. Eggs are crucial for creating the velvety sauce without the need for cream. Pecorino Romano cheese brings a sharp, tangy flavor that complements the pancetta beautifully. Lastly, a touch of black pepper adds a subtle kick that ties the dish together.

Tips & Tricks

  • Use the freshest eggs you can find for the best-tasting sauce.
  • If you can’t find pancetta, good-quality bacon is a viable alternative.
  • Mix the egg and cheese mixture just before you need it to ensure a smooth sauce.
  • Don’t overheat after adding the egg mixture, or you'll end up scrambling the eggs.

Serving Suggestions

Pasta alla Carbonara is lovely on its own, but it pairs beautifully with a fresh green salad tossed in a light vinaigrette. A glass of chilled white wine, such as a crisp Pinot Grigio, complements the rich flavors perfectly.

Frequently Asked Questions

Can I use Parmesan instead of Pecorino Romano?
Yes, you can substitute Parmesan if Pecorino Romano is unavailable. The flavor will be slightly different, but still delicious.
What if my sauce is too thick?
Add a bit more of the reserved pasta water, little by little, until you reach the desired consistency.
Is there a vegetarian option?
You can omit the pancetta and add sautéed mushrooms for a vegetarian twist.

Pasta alla Carbonara Recipe Walkthrough

First, bring a large pot of salted water to a boil and cook the spaghetti until it's just al dente. Remember, you want the pasta to have a slight bite to it. Before draining, scoop out a cup of that precious pasta water — it’ll be a lifesaver for your sauce later. Drain the rest and set the pasta aside.

While the pasta is cooking, grab a large skillet and set it over medium heat. Toss in the diced pancetta and let it cook until it's nice and crispy, which should take about 5-7 minutes. Once done, remove the skillet from the heat and set the pancetta aside.

In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper until everything is well combined. This mixture will become your creamy sauce.

Return the skillet with the pancetta to low heat, and add the drained pasta. Toss it in the pancetta fat to coat the spaghetti evenly. Then, remove the skillet from heat and quickly pour in the egg mixture. Toss everything swiftly, letting the heat of the pasta turn the eggs into a creamy sauce. If the sauce seems too thick, add a little reserved pasta water until you reach the desired consistency.

Serve up your Pasta alla Carbonara immediately, with a sprinkle of extra Pecorino and a dash of black pepper on top for that final touch.

Why You'll Love This Recipe

  • Requires only five main ingredients, making it a quick and easy meal.
  • Rich in flavor with minimal effort — perfect for busy weeknights.
  • Authentic Italian taste that impresses both family and guests.
  • Flexible — can be adapted with ingredients you have on hand.

Ingredients

12 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup grated Pecorino Romano cheese
1 teaspoon freshly ground black pepper
Salt to taste

Step-by-step Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from heat and set aside.
3. In a mixing bowl, whisk together eggs, Pecorino Romano cheese, and black pepper until well combined.
4. Return the skillet with pancetta to low heat. Add the drained pasta to the skillet and toss to coat in the pancetta fat.
5. Remove the skillet from the heat. Quickly add the egg mixture to the pasta, tossing swiftly to create a creamy sauce. Add reserved pasta water a little at a time if needed for consistency.
6. Serve immediately with additional Pecorino and black pepper sprinkled on top.

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