Name: Pasta alla Carbonara Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti or rigatoni; 6 ounces guanciale, diced (or pancetta as a substitute); 3 large egg yolks; 1 large whole egg; 1 cup freshly grated Pecorino Romano cheese; Freshly ground black pepper to taste; Salt for pasta water

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Pasta alla Carbonara is the ultimate comfort food that manages to feel both rustic and elegant at once. Imagine silky pasta strands coated in a glossy, peppery sauce, studded with golden bits of guanciale and finished with a shower of Pecorino Romano. The best part? This classic Roman dish requires just a handful of simple ingredients but delivers a flavor so rich and satisfying, you’ll want to make it part of your regular dinner rotation. Whether you’re impressing guests or indulging in a cozy night at home, Pasta alla Carbonara is a true celebration of Italian culinary magic.

Pasta alla Carbonara Recipe - Recipe Image

Ingredients You’ll Need

With Pasta alla Carbonara, simplicity is everything. Each ingredient plays a starring role: quality pasta, salty cured pork, rich egg yolks, and sharp cheese come together for a harmony of taste and texture. Don’t be tempted to add garlic or cream—authentic Carbonara is all about balance and restraint.

Pasta: 12 ounces of spaghetti or rigatoni provides the perfect bite and holds the creamy sauce beautifully.
Guanciale: 6 ounces, diced; this cured pork cheek is traditional, but pancetta makes a decent substitute in a pinch.
Eggs: 3 large egg yolks and 1 whole egg bring silkiness and richness to the sauce.
Pecorino Romano Cheese: 1 cup, freshly grated for its bold, salty kick (skip the pre-grated versions!).
Freshly Ground Black Pepper: Use a generous amount for that signature Carbonara bite.
Salt: For seasoning the pasta water and balancing all the flavors.

How to Make Pasta alla Carbonara

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a rolling boil. Drop in your spaghetti or rigatoni and stir occasionally to prevent sticking. Cook the pasta just until al dente, so it keeps its bite and can hold up to the creamy sauce that’s coming its way. Before you drain, be sure to reserve about a cup of pasta water—it’s liquid gold for adjusting your sauce later!

Step 2: Crisp the Guanciale

While the pasta is bubbling away, set a large skillet over medium heat and add your diced guanciale. Let it render and sizzle until the fat turns glossy and the meat becomes crispy and golden, about 5 to 7 minutes. Once done, take the skillet off the heat; the rendered fat will play a key role in flavoring the final dish.

Step 3: Whisk the Egg Mixture

In a medium bowl, whisk together the egg yolks, whole egg, and plenty of freshly grated Pecorino Romano. Add a generous twist of black pepper—the more, the better! Whisk until everything is smooth and creamy. This mixture is the heart of authentic Pasta alla Carbonara.

Step 4: Toss Pasta with Guanciale

Drain your pasta and immediately add it to the skillet with the crispy guanciale and its luscious rendered fat. Toss everything together so the pasta gets coated in all that savory flavor. Do this step off the heat to avoid any burning or overcooking.

Step 5: Create the Creamy Carbonara Sauce

Now comes the magic! With the skillet off the heat, pour your egg and cheese mixture over the hot pasta. Toss quickly and vigorously to combine, allowing the residual heat to gently cook the eggs and create a glossy, creamy sauce. If it feels a bit thick, drizzle in a splash of that reserved pasta water at a time until you reach the perfect silky consistency.

Step 6: Season and Serve

Finish off your Pasta alla Carbonara with more freshly ground black pepper and a final snowfall of Pecorino Romano. Serve immediately, before that gorgeous sauce starts to set—this dish is all about savoring it fresh from the pan!

How to Serve Pasta alla Carbonara

Garnishes

A classic touch for Pasta alla Carbonara is a sprinkle of extra Pecorino Romano and a few more cracks of black pepper right before serving. For even more flair, try a small handful of finely chopped flat-leaf parsley for brightness—though purists may prefer to stick to the basics!

Side Dishes

Pasta alla Carbonara is rich and savory, so pair it with something light and fresh. A simple green salad with a zesty lemon vinaigrette or steamed seasonal vegetables will perfectly balance the meal. Don’t forget a little crusty bread to sweep up any leftover sauce!

Creative Ways to Present

If you want to level up your presentation, twirl the pasta into neat nests using tongs and a ladle, then plate each portion individually. Try serving in large shallow bowls, which allow you to show off all the cheese and guanciale. For an extra touch, set out small bowls of extra Pecorino and freshly ground pepper so everyone can personalize their dish.

Make Ahead and Storage

Storing Leftovers

While Pasta alla Carbonara is best enjoyed right away, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it chills, but a little reserved pasta water (or just a splash of water) can help revive it during reheating.

Freezing

Freezing is not ideal for Pasta alla Carbonara, as the egg-based sauce can break and become grainy when thawed. For the smoothest, creamiest results, make and enjoy your Carbonara fresh whenever possible.

Reheating

To gently reheat leftovers, transfer the pasta to a skillet with a splash of water over low heat, stirring constantly until warmed through. Avoid using the microwave, as it can cause the sauce to separate. The goal is to warm it slowly, maintaining that creamy, luscious texture.

FAQs

Can I use bacon instead of guanciale in Pasta alla Carbonara?

While guanciale has a unique savory-sweet flavor rooted in tradition, you can substitute pancetta or even a high-quality thick-cut bacon in a pinch. Just be aware that bacon may add a smokier taste, changing the classic flavor profile slightly.

Do I really need Pecorino Romano or can I use Parmesan?

Pecorino Romano is what gives Pasta alla Carbonara its sharp, salty edge, but Parmesan can work if that’s all you have. For an authentic touch and bolder flavor, Pecorino is absolutely worth seeking out.

How do I prevent the eggs from scrambling?

Make sure to turn off the heat before adding the egg and cheese mixture to the pasta. Toss quickly and add reserved pasta water as needed to develop a creamy sauce. The residual warmth from the pasta will cook the eggs gently without scrambling.

Is cream ever used in authentic Pasta alla Carbonara?

Never! True Pasta alla Carbonara has no cream; the creamy sauce comes purely from the emulsion of eggs, cheese, and pasta water. Adding cream dilutes the flavor and changes the lush, classic texture Italians love.

Can this dish be made gluten-free?

Absolutely. Use your favorite gluten-free spaghetti or rigatoni and prepare the recipe as directed. Just watch your cooking time, as gluten-free pastas tend to go from al dente to soft quickly.

Final Thoughts

You’ll be amazed at how just a handful of humble ingredients can create something as magical as Pasta alla Carbonara. If you haven’t tried it at home yet, now’s your moment—one bite and you’ll see why this Italian classic remains a worldwide favorite. Mangia!

Pasta alla Carbonara Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this classic Italian pasta dish with Pasta alla Carbonara. Made with simple ingredients like guanciale, eggs, Pecorino Romano cheese, and spaghetti, this recipe is a true crowd-pleaser.

Ingredients

Scale

For the Pasta:

12 ounces spaghetti or rigatoni

For the Sauce:

6 ounces guanciale, diced (or pancetta as a substitute)
3 large egg yolks
1 large whole egg
1 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper to taste
Salt for pasta water

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
Prepare the Sauce: Cook the diced guanciale in a skillet until crispy. In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, and black pepper.
Combine: Toss the drained pasta with guanciale. Add the egg mixture, tossing quickly. Adjust consistency with reserved pasta water.
Finish and Serve: Season with black pepper and additional cheese. Serve hot.