Classic Italian Pasta Carbonara
A timeless Roman dish made with simple, high-quality ingredients like eggs, Pecorino Romano, pancetta, and black pepper, resulting in a creamy, savory pasta that's a global favorite.
Equipment
- Large pot
- Heavy skillet or saucepan
- Mixing bowl
- Whisk
- Tongs
- Microplane grater optional
Ingredients
- 8 oz spaghetti or bucatini
- 3 large eggs
- 1 cup Pecorino Romano cheese grated
- 4 oz pancetta or bacon diced
- 1/4 tsp freshly cracked black pepper
Instructions
- Boil a pot of salted water and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- Whisk together eggs, Pecorino Romano, and black pepper in a mixing bowl.
- In a skillet, cook pancetta or bacon over medium heat until crispy. Remove and leave the fat in the pan.
- Toss the drained pasta in the skillet with the pork fat to coat.
- Remove the skillet from heat. Gradually mix in the egg-cheese mixture, stirring continuously to create a creamy sauce. Add reserved pasta water if needed for consistency.
- Mix in the crispy pancetta and serve. Top with more Pecorino Romano and black pepper as desired.
Notes
Tips & Variations:
-
Tips:
- Temper the eggs by adding small amounts of hot pasta water to prevent scrambling.
- Use freshly grated Pecorino Romano for the best flavor.
- Add garlic for extra depth, but keep it minimal to maintain authenticity.
-
Variations:
- Replace pancetta with sautéed chicken for a modern twist.
- For a vegetarian version, use roasted mushrooms instead of cured pork.
- Gluten-free pasta alternatives like quinoa or rice pasta work perfectly.
Storage & Reheating:
- Cool completely before storing in an airtight container. Refrigerate for up to 3-4 days.
- Reheat gently on the stove with a splash of milk, cream, or reserved pasta water to revive the sauce. Avoid overheating to prevent curdling.