This creamy Pasta Carbonara is a classic Italian dish that brings together spaghetti, eggs, cheese, and crispy pancetta. It’s rich, comforting, and oh-so-delicious!
Cooking this dish feels like a little Italian vacation in my kitchen! I love how simple it is—just mix everything together, and you’re ready to enjoy a bowl of happiness!
Key Ingredients & Substitutions
Spaghetti: Traditional for Carbonara, but if you’re out, you can use other long pasta such as fettuccine or linguine. I tend to stick with spaghetti for that classic texture!
Guanciale: This Italian cured meat adds unique flavor. If you can’t find it, pancetta is a good substitute, though it will be slightly milder. For a less fatty option, turkey bacon works, but the taste will differ.
Pecorino Romano: This cheese brings a salty bite that’s perfect for Carbonara. If you’re looking for something milder, Parmigiano-Reggiano can be used instead, but the dish may lack a bit of its traditional punch.
Eggs: This is essential for creating that creamy sauce. Make sure to use fresh eggs, as they blend better. I prefer using large eggs for a richer flavor.
How Do You Achieve a Creamy Sauce Without Scrambling the Eggs?
Creating the creamy sauce is one of the trickiest parts of Pasta Carbonara. Here are tips to avoid scrambled eggs:
- Use hot, freshly drained pasta and combine it with the guanciale in the skillet off the heat. This warmth will help cook the eggs gently.
- While tossing, mix quickly and keep everything moving to prevent the eggs from cooking too fast.
- Add reserved pasta water gradually to loosen the sauce. Go slow—this helps get the right creamy consistency.
- Keep the temperature low; the residual heat is enough to cook the eggs without scrambling.
Remember, practice makes perfect! Your first attempt might not be ready, but every try gets easier. Enjoy your cooking!
How to Make Authentic Pasta Carbonara
Ingredients You’ll Need:
Main Ingredients:
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale (or pancetta if guanciale is unavailable), diced
- 3 large eggs
- 1 cup (about 100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt (for pasta water)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Just boil the pasta, crisp the guanciale, mix up the sauce, and you’re ready to enjoy a delightful meal!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it is al dente. When done, reserve about 1 cup of the pasta cooking water, then drain the pasta well in a colander.
2. Prepare the Guanciale:
While the spaghetti is cooking, place a large skillet over medium heat. Add the diced guanciale and cook until it becomes crisp and golden (about 5-7 minutes). It’s important to keep an eye on it to prevent burning. Once ready, remove the skillet from heat.
3. Whisk the Egg Mixture:
In a mixing bowl, crack the 3 large eggs and add the finely grated Pecorino Romano cheese. Sprinkle in a generous amount of freshly ground black pepper. Whisk everything together until well combined and creamy.
4. Combine Everything:
Once the spaghetti is drained, add it to the skillet with the crispy guanciale. Make sure the skillet is off the heat to prevent the eggs from scrambling. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously to coat the strands evenly. Add the reserved pasta water gradually, just a little at a time, to create a creamy sauce that clings to the pasta.
5. Finish and Serve:
Give the pasta a taste and adjust the seasoning with additional black pepper and more Pecorino, if you like. Serve the Pasta Carbonara immediately, garnished with extra grated Pecorino Romano and a few cracks of black pepper on top.
Enjoy your classic, authentic Pasta Carbonara—creamy, peppery, and utterly delicious!
Can I Use Other Types of Pasta for Carbonara?
Absolutely! While spaghetti is traditional, you can use other long pasta like fettuccine, linguine, or bucatini. Keep in mind, however, that the texture and final presentation might vary slightly.
How Can I Make Carbonara Vegetarian?
For a vegetarian version, you can replace the guanciale or pancetta with sautéed mushrooms or smoked tofu for a similar depth of flavor. You could also use a plant-based bacon alternative for added texture and taste.
Can I Store Leftover Carbonara?
Yes, but it’s best enjoyed fresh! If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove with a splash of water or cream to help restore the sauce’s consistency.
What Should I Do if My Sauce is Too Thick?
If your sauce is thicker than you’d like, simply add a bit more reserved pasta water, one tablespoon at a time, while stirring until you reach your desired creaminess. The pasta water is starchy and perfect for adjusting the sauce consistency!
