Pasta Carbonara
Pasta Carbonara is a family favorite. Full of flavor, and this recipe can feed a lot of people. So simple and easy, yet so delicious!
This pasta dish, calls for some pancetta, which is a type of cured pork. This definitely adds some saltiness to this Pasta Carbonara Recipe!
Love Carbonara? Let's talk about some variations.
Remember: The key to a great Carbonara is quality ingredients and careful preparation. Have fun customizing this delicious Italian dish!
- Meat swap: While pancetta is traditional, bacon or guanciale can add a different flavor profile. It's all about personal preference!
- Egg-cellent technique: Keep a close eye on those eggs as you whisk them in the double boiler. We're aiming for a silky texture, not scrambled eggs.
- Cheese debate: Parmesan or Pecorino Romano? The choice is yours! Both cheeses bring their unique flavor to the dish.
- Pasta options: Bucatini is a classic choice, but don't be afraid to experiment. Spaghetti, rigatoni, or even fettuccine can work wonders in Carbonara.
Other noodles to consider when making Pasta Carbonara:
Angel Hair
Fettuccine
Linguine
Spaghetti
Egg Noodles
I love how easy this Pasta Carbonara comes together, yet you can serve it up, as if you spent hours in the kitchen.
While the texture may not be quite the same as when you first made this dish, you can freeze pasta carbonara for up to three months. Just be sure to place it in an airtight container to prevent freezer burn, and be sure to defrost in refrigerator before reheating.
Carbonara Tips: From a Pasta Perfectionist
Alright, pasta lovers, let's talk Carbonara. This classic Italian dish is all about simplicity and quality ingredients. Here are a few tips from your friendly neighborhood pasta enthusiast:
- Skip the shortcuts. No pre-shredded Parmesan or bottled sauces here! Go for the good stuff: fresh eggs, real Parmigiano Reggiano, and crispy pancetta. Trust me, your taste buds will thank you.
- Respect the tradition. Carbonara has its roots in Italy, so let's keep it authentic. No heavy cream or garlic needed. Just the essentials for a truly classic flavor.
- Low and slow. When cooking the sauce, keep the heat low and steady. You don't want scrambled eggs, but a silky, creamy perfection. And yes, I'm a fan of pasteurized eggs too. Safety first, folks!
- Pasta water magic. Don't toss out that starchy pasta water! Reserve a cup and add it to the sauce for a smoother, more luscious texture. It's like a secret ingredient for pasta pros.
- Eat it now. Carbonara is a fresh-made dish, so dig in right away. The creamy sauce will lose its magic over time. So, gather your loved ones and enjoy this delicious Italian treat!
Ingredients
- 1 pound of bucatini pasta
- 1 cup of Parmesan cheese, plus more for garnish
- 2 tablespoons of fresh cracked black pepper
- 4 eggs
- 1 pound diced pancetta
- The rendered fat from pancetta
- Reserved pasta water
- Big pinch of salt for pasta water
- Basil for garnish (optional)
Instructions
- Fill up a pot of water for boiling pasta AND to use with a large bowl on top to use as a double boiler. Add salt to the water.
- Make sure that when you place bowl on top, the water doesn’t overflow.
- Bring pot of water to just below a rolling boil.
- Meanwhile, add the diced pancetta to a cold pan, and cook on medium heat, to slowly render off the fat, and get pancetta to a beautiful golden brown.
- Remove pan from heat when pancetta is golden brown in color.
- Save rendered fat for later.
- Now, place the big mixing bowl over the pot of cooking, but NOT boiling water.
- Place 4 eggs into this bowl, and whisk gently until thickened and smooth, but not scrambled. Target temperature is 160 degrees.
- Add in the Parmesan cheese and black pepper.
- Once thickened, remove bowl, and set bowl aside to cool.
- Nest, add the pasta to the pot of water and cook according to the directions on the package for al dente.
- Once pasta is cooked, remove pasta from NOT boiling water with tongs, or a pasta utensil, and add the pasta directly to the bowl of eggs.
- Then add about 3-4 tablespoons of the pasta water, and about 3-4 tablespoons of the rendered pancetta fat to the bowl as well.
- Now place the bowl back onto the pot of cooking, but NOT boiling water, to cook gently and mix to incorporate the pasta and sauce.
- Cook for a minute or two on and off the heat for a beautiful consistency.
- Add more rendered pancetta fat, and pasta water, a little at a time for desired consistency.
- Once pasta and sauce are at a good consistency, add in the cooked pancetta.
- Mix sauce to incorporate the pancetta.
- After plating, garnish with more cheese and basil.
This Pasta Carbonara is a hearty weeknight meal that is sure to satisfy all pasta lovers!
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Classic Bucatini Carbonara
Creamy, rich, and perfectly silky — an authentic-style carbonara made with simple ingredients and technique.
Ingredients
- 1 pound bucatini pasta
- 1 cup Parmesan cheese, plus more for garnish
- 2 tablespoons freshly cracked black pepper
- 4 eggs
- 1 pound diced pancetta
- Rendered pancetta fat
- Reserved pasta water
- Big pinch of salt (for pasta water)
- Basil for garnish (optional)
Directions
- Fill a large pot with water for boiling pasta. Add salt and bring to just below a rolling boil.
- Place a large heat-safe bowl on top to create a double boiler, making sure water does not touch the bowl.
- In a cold pan, cook diced pancetta over medium heat until golden brown and fat is rendered. Remove from heat and reserve fat.
- Place the bowl over the hot (not boiling) water. Add eggs and whisk gently until thickened and smooth (about 160°F).
- Stir in Parmesan cheese and black pepper. Remove from heat and set aside.
- Add pasta to boiling water and cook until al dente.
- Using tongs, transfer pasta directly into the egg mixture.
- Add 3–4 tablespoons pasta water and 3–4 tablespoons pancetta fat.
- Return bowl briefly over warm water, stirring gently to create a silky sauce.
- Add more pasta water or fat as needed for consistency.
- Stir in cooked pancetta.
- Serve immediately and garnish with extra Parmesan and basil if desired.
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