This classic Pasta Carbonara is a comforting dish made with simple ingredients: spaghetti, eggs, cheese, pancetta, and black pepper. It’s creamy without any cream! Yum!
Whenever I make this, I can’t help but twirl my fork and feel like an Italian chef! Just remember, the secret is in the timing—mix those eggs while the pasta is hot for the best sauce!
Key Ingredients & Substitutions
Spaghetti: This is the classic choice for Carbonara. However, if you’re feeling adventurous, you can also use fettuccine or bucatini for a different twist.
Eggs: Fresh large eggs create the creamy sauce. If you’re concerned about raw eggs, use pasteurized eggs instead for peace of mind.
Pecorino Romano Cheese: This cheese brings a salty punch. If you can’t find it, Parmigiano-Reggiano works well too, but it will be less sharp. I enjoy a mix of both!
Guanciale: Traditional for its rich flavor, but pancetta is a good substitute if you can’t find guanciale. Bacon works in a pinch, but it changes the flavor significantly.
Black Pepper: Freshly ground black pepper adds warmth and spice. Always use fresh over pre-ground for the best flavor.
How Do You Make the Sauce Creamy Without Scrambling the Eggs?
The creamy consistency of Carbonara is key! The trick is to turn off the heat before adding the egg mixture. Here’s how:
- Once you toss the hot pasta with the guanciale, remove the skillet from the heat to prevent cooking the eggs too quickly.
- Pour the egg and cheese mixture over the pasta while it’s still very hot, and toss quickly. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
- If it seems too thick, add reserved pasta water gradually until you reach your desired creaminess.
- Keep mixing! The more you toss, the smoother your sauce will be.
By following these steps, you’ll achieve that perfect, silky Carbonara every time!
Authentic Pasta Carbonara
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti
- 4 large eggs
- 1 cup (100 g) Pecorino Romano cheese, finely grated
- 4 oz (115 g) guanciale (or pancetta if unavailable), diced
- Freshly ground black pepper, to taste
- Salt, for pasta water
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This delightful Pasta Carbonara takes about 10 minutes to prep and 15 minutes to cook, making it a quick and satisfying meal in just 25 minutes! Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook according to the package instructions until it’s al dente (that means it should be firm but cooked through). This usually takes about 8-10 minutes. While it cooks, you can prepare the other ingredients!
2. Preparing the Guanciale:
In a large skillet, heat it up over medium heat. Add the diced guanciale (or pancetta) into the skillet and cook until it’s crispy and golden, which should take about 5-7 minutes. Once it’s nice and crispy, remove the skillet from the heat but keep the rendered fat in the pan—it’ll help flavor the pasta!
3. Mixing the Sauce:
In a medium bowl, crack the 4 large eggs and add the finely grated Pecorino Romano cheese. Whisk them together until well combined, and don’t forget to add a generous amount of freshly ground black pepper! This will add fantastic flavor to your sauce.
4. Combining Everything:
When your pasta is cooked, reserve about 1 cup of the pasta cooking water (this is very important!) and then drain the rest. Quickly add the hot spaghetti to the skillet with the guanciale fat, tossing it to coat the spaghetti evenly. This step is key to getting that delicious flavor throughout!
5. Creating the Creamy Sauce:
Now here’s where the magic happens! Take your skillet off the heat and pour the egg and cheese mixture over the hot pasta. Toss everything together vigorously. The heat from the pasta will gently cook the eggs, creating a creamy sauce. If it looks too thick, add in some of that reserved pasta water a little at a time until you achieve a silky texture that you love.
6. Final Touches:
Once you have your sauce perfectly creamy, gently stir in the crispy guanciale pieces. Serve your Pasta Carbonara immediately on warm plates, garnished with more Pecorino Romano, freshly cracked black pepper, and a sprinkle of fresh parsley if you like.
7. Optional Presentations:
For an extra special touch, you can also place a raw egg yolk on top of each plate for an elegant presentation—just make sure to mix it in before enjoying! Your guests will be impressed!
Enjoy your authentic, creamy, and delicious Pasta Carbonara!
Can I Use Another Type of Pasta?
Absolutely! While spaghetti is traditional, you can use fettuccine, bucatini, or even rigatoni if you prefer. Just keep in mind that cooking times may vary slightly based on the type of pasta.
What Can I Substitute for Guanciale?
If you can’t find guanciale, pancetta is a suitable substitute. In a pinch, you can also use bacon, but it will add a smoky flavor and change the overall taste of the dish.
Can I Make This Recipe Without Eggs?
While eggs are essential for creating the creamy sauce in authentic Carbonara, you could try using a combination of heavy cream and cheese as an alternative, although it won’t be as traditional or as rich as the original recipe.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a bit of reserved pasta water or a splash of cream to help restore the creaminess of the sauce.
