Pasta Carbonara with Pancetta is a creamy and comforting dish that’s super easy to make. Just imagine crispy pancetta mixed with spaghetti and a rich sauce made from eggs and cheese!
This dish brings a smile every time I make it. It’s quick enough for busy nights, and I love how everyone at the table digs in happily. Little ones always ask for seconds—who can resist that? 🍝
Key Ingredients & Substitutions
Spaghetti/Bucatini: Both types of pasta are great for carbonara. Spaghetti is traditional, but bucatini gives a delightful chewy texture. If you want to go gluten-free, any gluten-free pasta works too!
Pancetta: This adds a lovely salty flavor. If you can’t find it, bacon or thick-cut prosciutto are good substitutes, though they will change the taste a bit. I like using pancetta for its authenticity!
Eggs: Fresh, large eggs are best. They create that creamy sauce. If you’re worried about raw eggs, you can use pasteurized eggs for peace of mind.
Pecorino Romano cheese: Grating it fresh makes a big difference in flavor! If it’s too sharp for your taste, try switching to Parmesan but note it will alter the dish slightly. I often mix the two for a nice balance.
Black Pepper: Freshly cracked black pepper enhances flavor. For a milder taste, you can use white pepper, but the visual appeal changes!
How Do You Make the Perfect Carbonara Sauce Without Scrambling the Eggs?
Getting the sauce just right can be tricky, but the key is to work quickly and use heat wisely. Here’s how to prevent scrambling:
- Drain the pasta, but reserve pasta water to help adjust the sauce later.
- Add the hot pasta to the pancetta fat off the heat. The heat from the pasta will help cook the eggs.
- Once you add the egg and cheese mixture, mix quickly and continuously. This keeps the eggs from cooking too fast.
- Use the reserved pasta water to adjust the sauce’s creaminess. Add it gradually until you reach your desired consistency.
These simple steps will ensure you have a luscious and creamy sauce every time!
How to Make Pasta Carbonara With Pancetta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti or bucatini pasta
For the Sauce:
- 4 oz (115 g) pancetta, diced
- 3 large eggs
- 1 cup freshly grated Pecorino Romano cheese (or Parmesan)
- Freshly ground black pepper, to taste
- Salt, for pasta water
Optional Flavors:
- 1 tablespoon olive oil (optional, for cooking pancetta)
- 1 clove garlic, peeled and left whole (optional, for flavoring oil)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to cook. It’s a quick dinner option that can be ready in about 25-30 minutes, perfect for a tasty meal any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or bucatini and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes.
2. Prepare the Pancetta:
While the pasta is cooking, heat a large skillet over medium heat. If you want some extra flavor, add a tablespoon of olive oil and toss in the whole garlic clove. Sauté it until it smells nice, then take it out of the pan. Now, add the diced pancetta and cook it until crispy and browned, about 5 to 7 minutes. Once it’s nice and crunchy, turn off the heat but leave the pancetta and its fat in the pan.
3. Whisk the Egg Mixture:
In a mixing bowl, crack the eggs and whisk them together with the grated Pecorino Romano cheese and a good amount of freshly ground black pepper until everything is mixed well.
4. Combine Pasta and Pancetta:
Once the pasta is cooked, reserve a cup of the pasta water, then drain the pasta. Immediately add the hot pasta to the skillet with the pancetta fat. Toss it well to coat the pasta evenly with the delicious flavors.
5. Create the Sauce:
Now, remove the skillet from the heat and quickly pour in the egg and cheese mixture. Toss everything very vigorously and continuously! The heat from the pasta will gently cook the eggs and create a creamy, smooth sauce without scrambling them. This is where the magic happens!
6. Adjust the Sauce Consistency:
If the sauce is too thick, add a little bit of the reserved pasta water slowly until you reach your desired creaminess.
7. Final Touches:
Give it a taste, and if you want more flavor, add more black pepper or cheese. Remember, Carbonara is meant to be flavorful!
8. Serve and Enjoy:
Serve your creamy Pasta Carbonara immediately, garnished with extra grated Pecorino Romano and a sprinkle of freshly cracked black pepper. Watch everyone dig in with delight!
Enjoy your creamy, perfectly cheesy Pasta Carbonara with crispy pancetta! Buon appetito! 🍝
Can I Substitute Pancetta with Bacon?
Absolutely! While pancetta is traditional for carbonara, bacon works well in a pinch. Keep in mind that bacon has a smokier flavor, so it will change the taste slightly, but it will still be delicious!
Can I Make This Recipe Vegetarian?
You can definitely prepare a vegetarian version of carbonara! Simply omit the pancetta and use sautéed mushrooms or smoked tempeh for a similar depth of flavor. You’ll still enjoy that creamy sauce with eggs and cheese!
How Do I Store Leftovers?
Leftover carbonara can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a bit of reserved pasta water to help loosen the sauce
What Kind of Cheese Can I Use Besides Pecorino Romano?
If you can’t find Pecorino Romano, Parmesan is a great alternative. You may also use a combination of both for a more complex flavor. Just remember to use fresh grated cheese for the best results!
