This Pasta Carbonara with Pancetta is a warm, comforting dish that’s quick to whip up. With creamy sauce, crispy pancetta, and tasty cheese, it’s sure to please everyone!
Honestly, who can resist that mix of flavors? I always save a little extra pancetta for a cheeky late-night snack. Trust me, it’s too good to share! 😄
I love how easy this recipe is! Just cook the pasta, mix in everything, and you have a delicious meal in no time. Perfect for busy weeknights or when friends drop by!
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti for the traditional texture. If spaghetti isn’t available, any long pasta like fettuccine or linguine works well too. Get creative with whatever you have!
Pancetta: While pancetta adds a lovely salty flavor, you can substitute it with bacon or guanciale if you’re in a pinch. Turkey bacon is an option for a lighter choice, but the flavor will be different!
Cheese: Pecorino Romano gives a nice tangy touch to the dish, but Parmesan is a great substitute if that’s what you have. Mixing both can give a well-rounded flavor! Personally, I love half and half for the best of both worlds.
Eggs: Fresh eggs are crucial for the creamy sauce. If you’re looking for a vegetarian option, you can try using silken tofu blended until smooth, but it won’t have the same richness.
How Do I Get That Creamy Sauce Without Scrambling the Eggs?
The key to a perfectly creamy carbonara sauce lies in temperature control! Here’s how to do it:
- Cook the pasta until just al dente. Reserve some pasta cooking water before draining.
- Let the drained pasta cool slightly after adding it to the skillet; this will help prevent the heat from cooking the eggs too quickly.
- Once you remove the skillet from the heat, pour the egg and cheese mixture quickly while tossing the pasta. This allows the residual heat to cook the eggs gently, creating a velvety sauce.
- Add the reserved pasta water gradually to achieve your desired texture.
With these tips, you’ll get a luscious carbonara every time!
Pasta Carbonara With Pancetta
Ingredients You’ll Need:
For the Pasta Dish:
- 12 oz (340 g) spaghetti or other long pasta
- 4 oz (115 g) pancetta, diced
- 2 large eggs
- 1 cup (100 g) grated Pecorino Romano or Parmesan cheese
- 1-2 cloves garlic, peeled (optional)
- Freshly ground black pepper, to taste
- Salt, to taste (for pasta water)
- Fresh parsley or chives, chopped (optional, for garnish)
- 1 tbsp olive oil (optional, if pancetta is very lean)
How Much Time Will You Need?
This delicious Pasta Carbonara takes about 20 minutes to prepare. You’ll spend around 10 minutes gathering and prepping your ingredients, and another 10 minutes cooking. Perfect for a quick yet indulgent meal!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti (or chosen pasta) and cook it until it’s al dente, following the package instructions. This usually takes about 8-10 minutes, but keep an eye on it!
2. Cook the Pancetta:
While your pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook it for about 5-7 minutes until it’s crisp and golden brown. If your pancetta is lean and not producing much fat, feel free to add a tablespoon of olive oil for flavor. If you like, you can toss in a peeled garlic clove for some extra flavor—just remember to remove it once you’re done cooking!
3. Prepare the Egg Mixture:
In a small bowl, whisk together the eggs, grated Pecorino Romano, and a good amount of freshly ground black pepper. This will be the creamy sauce that brings everything together!
4. Combine Pasta and Pancetta:
Once your pasta is cooked, reserve about 1 cup of the cooking water, then drain the pasta. Add the hot drained pasta to the skillet with the pancetta. Toss it gently to combine, letting it cool for just a minute.
5. Create the Creamy Sauce:
Remove the skillet from the heat! This is an important step to prevent the eggs from scrambling. Quickly pour the egg and cheese mixture over the pasta while tossing it vigorously. This should create a beautifully creamy sauce! If the sauce seems too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
6. Serve and Enjoy:
Transfer the carbonara to serving bowls and garnish with extra cheese, a sprinkle of black pepper, and fresh herbs like parsley or chives if you like. Then, dig in and enjoy your delicious, creamy Pasta Carbonara with crispy pancetta!
Buon Appetito!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti is traditional, you can substitute it with any long pasta like fettuccine, linguine, or even bucatini. Just adjust cooking times according to the pasta you choose!
What If I Don’t Have Pancetta?
No problem! Bacon is a great substitute and will give a similar smoky flavor. Guanciale is another authentic option, but if you’re looking for a lighter alternative, turkey bacon works too, though it will alter the taste a bit.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, you can skip the meat entirely! Try adding sautéed mushrooms or smoked paprika for depth of flavor. You can also boost the creaminess by including some cream or silken tofu mixed into the egg mixture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or cream to help reactivate the sauce, stirring frequently to prevent sticking.
