Description
Classic Italian Carbonara Pasta is a rich and creamy dish made without cream, relying instead on eggs and cheese for its luxurious texture. Traditionally prepared with pancetta or guanciale, this recipe delivers a deliciously savory and satisfying plate of pasta with freshly cracked black pepper and Pecorino Romano cheese, perfect for an authentic Italian dining experience.
Ingredients
Scale
Pasta
- 12 oz spaghetti (or fettuccine, rigatoni, or bucatini)
Meat and Oil
- 2 tbsp olive oil (if using pancetta)
- 4 oz pancetta or guanciale, diced
Cheese and Eggs
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
Flavorings
- 2 garlic cloves, minced (optional)
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 1-2 minutes less than package directions. Reserve about 1/2 cup pasta water, then drain and set pasta aside.
- Prepare the pancetta or guanciale: While pasta cooks, heat olive oil in a large skillet over medium heat if using pancetta. Add diced pancetta or guanciale and cook until crispy, about 4-5 minutes. Add minced garlic in the last 30 seconds to lightly toast without burning, if using.
- Make the egg mixture: In a bowl, whisk together eggs, Pecorino Romano, Parmesan cheese, and a generous amount of freshly cracked black pepper until smooth and creamy. Set aside.
- Combine pasta and meat: Add drained pasta directly into the skillet with the pancetta and toss to coat in rendered fat. Remove skillet from heat to prevent scrambling eggs in the next step.
- Add the egg mixture: Quickly pour egg and cheese mixture over pasta while tossing continuously to coat evenly. Use the reserved pasta water, adding a tablespoon at a time, to loosen the sauce to desired creamy consistency.
- Season and serve: Taste and adjust seasoning with salt and pepper. Plate the pasta, sprinkle with extra Pecorino or Parmesan and cracked black pepper, and garnish with parsley if desired.
Notes
- Authentic Carbonara does not use cream; the creamy texture comes from eggs and cheese.
- Reserved pasta water is key to achieving a smooth, velvety sauce.
- Guanciale (pork cheek) is traditional, but pancetta (pork belly) is a great substitute.
- Freshly cracked black pepper is essential for authentic flavor.
- Work quickly when adding egg mixture to avoid scrambling the eggs.
