Authentic Pasta Carbonara is a classic Italian dish that’s creamy and comforting! It’s made with simple ingredients like eggs, cheese, pancetta, and black pepper.
This dish is so quick to whip up, it’s perfect for a last-minute dinner. I often make it when I want something delicious but don’t have much time—it’s a family favorite!
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or bucatini. These types hold the sauce well. If you don’t have them, any long pasta like fettuccine can work, though it may change the dish’s feel a bit.
Guanciale: This pork cheek gives the best flavor. If you can’t find it, pancetta is a good substitute. For a non-pork option, try turkey bacon, but it will alter the traditional taste.
Eggs: Fresh eggs add richness. If you’re concerned about raw eggs in the dish, use pasteurized eggs, which are safe to eat uncooked.
Pecorino Romano: This cheese adds a salty kick. If you’re in a pinch, Parmesan can work, but it’s milder. Grating your cheese fresh always enhances flavor.
How Do I Make Sure My Carbonara Sauce is Creamy and Not Scrambled?
The secret to a smooth Carbonara sauce is to combine the eggs and hot pasta off direct heat. This method gently cooks the eggs, creating a creamy blend without scrambling. Here are the steps:
- Ensure your pasta is still hot when you mix it with the egg and cheese to help form the sauce.
- Remove the skillet from the heat before adding the egg mixture. This prevents direct heat from scrambling the eggs.
- Toss the pasta quickly! This helps integrate the egg mixture, using the reserved pasta water to help achieve the desired creaminess.
With these tips, you’ll have a delicious and authentic Pasta Carbonara that’s sure to impress!
Authentic Pasta Carbonara
Ingredients You’ll Need:
- 400g (14 oz) spaghetti or bucatini pasta
- 150g (5 oz) guanciale (pork cheek) or pancetta, diced
- 3 large eggs (preferably at room temperature)
- 1 cup (100g) freshly grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt (for pasta water)
How Much Time Will You Need?
This delightful dish takes about 20 minutes from start to finish. You’ll spend around 10 minutes preparing the ingredients and cooking the pasta, and another 10 minutes bringing it all together. It’s a quick meal that’s perfect for a busy weekday dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Add your spaghetti or bucatini and cook according to the package instructions until it’s al dente (cooked but still firm to the bite).
2. Prepare the Guanciale:
While your pasta cooks, take a large skillet and heat it over medium heat. Add the diced guanciale (or pancetta) and let it cook until it gets crispy and golden brown—this should take around 5-7 minutes. Once done, remove the skillet from the heat and keep the guanciale warm while the pasta finishes cooking.
3. Mix the Egg and Cheese:
In a mixing bowl, whisk together the large eggs, grated Pecorino Romano cheese, and a good amount of freshly ground black pepper until combined and creamy. This mixture will create that traditional rich sauce, so make sure it’s well blended!
4. Combine Everything:
Once your pasta is done, reserve about 1 cup of the pasta water, then drain the pasta. Immediately add the hot pasta to the skillet with the guanciale (be sure it’s off direct heat to avoid scrambling the eggs). Pour your egg and cheese mixture over the pasta as well.
5. Toss and Create the Sauce:
Now the fun part! Quickly toss the pasta continuously with tongs or a fork, allowing the heat from the pasta to gently cook the eggs. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until you achieve that smooth, creamy consistency that beautifully coats each strand of pasta.
6. Serve:
Serve your Pasta Carbonara immediately! Top with more grated Pecorino Romano and a sprinkle of black pepper for an extra flavorful finish. Enjoy every bite of this rich and authentic dish!
Buon Appetito!
Can I Use Something Other Than Guanciale?
Yes! If you can’t find guanciale, pancetta is a great substitute. Alternatively, turkey bacon or even a vegetarian option like mushrooms can work, but the flavor will differ from the traditional recipe.
What If My Sauce Turns Out Scrambled?
If your sauce ends up scrambled, it means the heat was too high during mixing. To avoid this, always remove the skillet from the heat before combining the pasta with the egg mixture, and toss quickly to keep the eggs from cooking too fast.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or olive oil and warm gently on the stove, stirring to revive the creamy sauce.
Can I Make This Recipe with Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat or gluten-free pasta can be used as a substitute. Just keep in mind that cooking times may vary, so be sure to check for doneness accordingly.