Classic Italian Carbonara Recipe: Easy Creamy Pasta for Dinner Recipe
Classic Italian Carbonara is a simple yet indulgent pasta dish featuring creamy eggs, Pecorino Romano cheese, crispy pancetta, and black pepper. This easy recipe results in a luscious sauce that clings to perfectly cooked spaghetti, making for a comforting and authentic Italian dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Pasta
- 12 oz dried spaghetti
- Salt, for pasta water
Carbonara Sauce
- 2 large eggs
- 2 large egg yolks
- 1 cup Pecorino Romano cheese, finely grated
- 1/2 tsp freshly cracked black pepper, plus more for serving
Pancetta
- 4 oz pancetta or guanciale, diced
- 1 tsp olive oil (optional, for sautéing pancetta if lean)
Instructions
- Prepare pancetta and cheese: Dice the pancetta or guanciale into small cubes. Finely grate the Pecorino Romano cheese. Crack 2 whole eggs and 2 yolks into a mixing bowl.
- Cook pasta: Bring a large pot of salted water (about 4 quarts with 1 tbsp salt) to a rolling boil. Add spaghetti and cook until al dente, around 11 minutes. Reserve 1 cup of pasta cooking water before draining.
- Cook pancetta: While pasta cooks, heat a large skillet over medium heat. Add pancetta or guanciale and cook, stirring often, until fat renders and the cubes are golden and crispy, about 7 minutes. Add olive oil if the pancetta is lean and fat is insufficient.
- Mix egg-cheese sauce: Whisk together the eggs, yolks, and grated Pecorino Romano until creamy and lump-free. Stir in black pepper. If the mixture is too thick, add 1 tbsp of reserved pasta water to loosen.
- Toss pasta with pancetta: Drain pasta without rinsing and immediately add it to the skillet with pancetta. Toss well so every strand is coated with the rendered fat.
- Combine pasta and sauce: Remove skillet from heat. Quickly pour the egg-cheese mixture over the hot pasta, tossing constantly. The residual heat will gently cook the eggs, creating a silky, creamy sauce.
- Adjust sauce consistency: If the sauce is too thick, add reserved pasta water 1 tbsp at a time, tossing continuously until the sauce is silky and creamy.
- Serve: Top with extra Pecorino Romano cheese and additional black pepper. Serve immediately while hot for best flavor and texture.
Notes
- Use guanciale for an authentic flavor; pancetta or thick-cut bacon can be substitutes.
- Do not rinse pasta after cooking; the starch helps the sauce cling to the noodles.
- If you prefer a less rich dish, use only whole eggs or reduce yolks to 1.
- Work quickly when mixing pasta and egg mixture to avoid scrambling the eggs.
- Reserve pasta water is key to adjusting the sauce consistency for creaminess.
- Substitute Pecorino Romano with Parmesan cheese if unavailable.