This classic Pasta Carbonara is creamy, cheesy, and packed with flavor! Made with simple ingredients like spaghetti, eggs, cheese, and crispy pancetta, it’s comfort food at its best.
When I make it, the kitchen fills with delicious smells. Plus, it comes together so quickly, I often have it ready before I can even set the table—talk about a tasty time-saver!
Key Ingredients & Substitutions
Spaghetti: This is the classic choice for Carbonara. If you prefer or have it on hand, you can switch it up with fettuccine or bucatini for a different texture. Just make sure to adjust cooking times accordingly.
Guanciale: This cured pork cheek creates amazing flavor, but if you can’t find it, pancetta or even bacon can work as substitutes. They won’t give you that authentic taste, but they’ll still taste great!
Pecorino Romano: This salty cheese is key for that unique taste. If you want a milder option, you can use Parmesan instead, but it will change the dish’s flavor profile a bit.
Eggs: Using large eggs is important for a rich sauce. I like to add an extra yolk for creaminess, but you can stick to three whole eggs if you’re looking to lighten it up a bit.
How Do I Get My Carbonara Sauce to Be Creamy and Smooth?
Creating the perfect creamy sauce can be tricky, but here’s the trick! The key is in the combination of hot pasta and egg mixture. Follow these steps for the best outcome:
- Always mix the egg and cheese off the heat to prevent scrambling. The heat of the pasta will cook the eggs gently.
- Toss the pasta and guanciale together quickly to combine well. This helps the pasta absorb the fat and infuse the flavors.
- Add pasta water gradually to achieve your desired sauce consistency, ensuring it’s smooth and silky. Just a little at a time goes a long way!
Following these tips will help you achieve a deliciously creamy and authentic Pasta Carbonara that everyone will love!
Authentic Pasta Carbonara
Ingredients You’ll Need:
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale (or pancetta as a substitute), diced
- 3 large eggs
- 1 large egg yolk
- 1 cup (100g) freshly grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and another 15 minutes for cooking. So, you’ll be enjoying your delicious Pasta Carbonara in just about 30 minutes!
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 and cook according to the package instructions until it is al dente. This usually takes about 8-10 minutes.
2. Crisp the Guanciale:
While the spaghetti is cooking, take a large skillet and heat it over medium heat. Add the diced guanciale to the skillet. Cook it until it becomes crispy and golden, which should take about 5-7 minutes. Once done, remove the skillet from the heat but keep the guanciale in the pan.
3. Mix the Eggs and Cheese:
In a mixing bowl, crack the 3 large eggs and add the egg yolk. Whisk them together well, then add in the grated Pecorino Romano cheese. Whisk until the mixture is smooth and creamy. Don’t forget to add a good amount of freshly ground black pepper too for that extra kick!
4. Combine Pasta with Guanciale:
When the spaghetti is done cooking, reserve about 1 cup of the pasta water before draining. Drain the spaghetti and immediately add it to the skillet with the crispy guanciale. It’s important to do this while the pasta is still hot, but make sure the skillet is off the heat to avoid cooking the eggs.
5. Create the Sauce:
Now, quickly pour the egg and cheese mixture over the hot spaghetti and guanciale. Toss everything together vigorously. The heat from the pasta will gently cook the eggs and create a creamy sauce. If you need to make the sauce smoother, add a little reserved pasta water at a time until it reaches your desired consistency.
6. Serve and Enjoy:
Serve your Pasta Carbonara immediately. Top it off with additional grated Pecorino Romano cheese, a sprinkle of freshly ground black pepper, and some fresh parsley if you’d like. Enjoy the rich, creamy flavors of this authentic dish!
Can I Use Bacon Instead of Guanciale?
Yes, you can use bacon or pancetta as substitutes for guanciale. Just keep in mind that the flavor may vary, with guanciale offering a more authentic taste.
How Do I Store Leftovers?
Store any leftover Pasta Carbonara in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth to bring back some creaminess.
Can I Make Carbonara Without Eggs?
For a traditional Carbonara, eggs are essential for creating that creamy sauce. If you need an egg-free option, consider using a cashew cream or a vegan cream sauce, but keep in mind it won’t have the classic flavor.
What Can I Serve with Carbonara?
Pasta Carbonara is delicious on its own, but you can pair it with a simple salad or steamed vegetables for a refreshing contrast. Garlic bread also makes a perfect side!
