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Classic Carbonara Pasta Recipe

Classic Carbonara Pasta Recipe
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A classic Italian Carbonara pasta recipe featuring authentic Roman flavors with creamy egg and Pecorino Romano sauce, crispy pancetta, and freshly cracked black pepper. This simple yet irresistible dish is quick to prepare, uses minimal ingredients, and offers rich, comforting taste without any cream.

Ingredients

Scale

Pasta

  • 200g Spaghetti or other long pasta
  • Salt for pasta water

Carbonara Sauce

  • 100g Pancetta or guanciale, diced
  • 2 large fresh whole eggs
  • 1 extra egg yolk (optional, for extra richness)
  • 50g Pecorino Romano cheese, finely grated
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, usually about 8-10 minutes. Save a cup of the pasta water before draining, as it will help create the silky sauce.
  2. Cook the pancetta or guanciale: While the pasta cooks, heat a large skillet over medium heat and add diced pancetta. Cook until crispy and golden, letting the fat render and flavor the pan. Remove from heat once done.
  3. Mix eggs and cheese: In a bowl, whisk together whole eggs (plus an extra yolk for richness) and finely grated Pecorino Romano cheese to form a thick, creamy mixture.
  4. Combine pasta with pancetta: Return the drained pasta to the skillet with pancetta (off the heat to prevent scrambling). Quickly toss to coat the noodles with rendered fat.
  5. Add the egg and cheese mixture: Pour the egg and cheese mixture onto the pasta, tossing briskly to create a creamy sauce. The heat of the pasta gently cooks the eggs without turning them into scrambled eggs.
  6. Adjust with pasta water: If the sauce feels too thick, add reserved pasta water little by little until the sauce reaches the perfect silky consistency.
  7. Season and serve: Finish with freshly ground black pepper and an extra sprinkle of Pecorino. Serve immediately for the best taste and texture.

Notes

  • Use fresh eggs for best flavor and texture.
  • Get quality Pecorino Romano cheese for authentic sharpness.
  • Combine eggs and pasta off the heat to avoid scrambling the eggs.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Do not use cream; classic carbonara relies solely on eggs and cheese for creaminess.

Nutrition

Keywords: Classic Carbonara, Italian Pasta, Carbonara Recipe, Authentic Carbonara, Pancetta Pasta, Quick Pasta Recipe

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