Pasta Carbonara with Pancetta is a creamy delight that’s super simple to whip up. With just a few ingredients like pasta, eggs, and crispy pancetta, it’s a winner for any meal!
This dish makes dinner fun because who doesn’t love pasta covered in rich, cheesy sauce? I often make extra to enjoy for lunch the next day. Can’t resist that creamy goodness! 🍝
Key Ingredients & Substitutions
Pasta: Spaghetti is the classic choice for Carbonara, but linguine works great too! If you’re gluten-free, try a gluten-free pasta for a similar texture.
Pancetta: This Italian cured meat adds a delicious, salty flavor. If you can’t find pancetta, bacon is a suitable substitute, though it has a stronger smoky taste.
Cheese: Pecorino Romano is traditional, offering a sharp flavor. Parmesan can be used instead—it’s milder and still delicious. Mixing both cheeses can also enhance the dish!
Eggs: They create the creamy sauce. For a lighter version, use two eggs and one egg white. If you’re avoiding eggs, consider using a store-bought vegan cream substitute.
How Do I Create a Creamy Sauce Without Scrambling the Eggs?
One of the most common challenges with Carbonara is ensuring that the eggs turn into a sauce instead of scrambling. The key to success is the timing and temperature!
- After cooking the pasta, quickly drain it, saving some water.
- Remove the skillet from the heat before adding the egg mixture to ensure the residual heat will cook the eggs gently.
- Work quickly to mix the hot pasta with the eggs and cheese. The heat of the pasta will cook the eggs slowly, creating a creamy sauce. If needed, add reserved pasta water gradually to achieve the desired thickness.
By following these tips, you’ll have a beautifully creamy Pasta Carbonara every time! Enjoy your cooking! 🍝
How to Make Pasta Carbonara with Pancetta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti or linguine pasta
For the Pancetta:
- 4 oz (115 g) pancetta, diced
For the Sauce:
- 3 large eggs
- 1 cup (100 g) grated Pecorino Romano or Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
Optional Ingredients:
- 2 cloves garlic, peeled (optional)
- Fresh parsley, finely chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and cooking time, making it a quick and easy dish for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti or linguine and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Don’t forget to reserve about 1 cup of the pasta cooking water before draining the pasta into a colander!
2. Prepare the Pancetta:
While the pasta is cooking, you can get the pancetta ready. Heat a large skillet over medium heat and add the diced pancetta. If you’re using garlic, toss that in too! Cook for about 5-7 minutes, stirring occasionally, until the pancetta is crispy and golden. If you added garlic, it’s time to fish it out and throw it away, as it won’t be needed anymore.
3. Make the Egg and Cheese Mixture:
In a medium bowl, crack the eggs and whisk them together with the grated cheese and a good amount of freshly ground black pepper until you have a smooth mixture. This creamy sauce is what makes Carbonara special!
4. Combine Pasta and Sauce:
Now it’s time for the magic! Quickly add the hot drained pasta to the skillet with the crispy pancetta, but make sure the skillet is off the heat to avoid scrambling those delicious eggs. Pour the egg and cheese mixture over the pasta. Toss everything together really well to coat the pasta. If the sauce seems too thick, add a little bit of the reserved pasta water until you reach your desired creamy consistency.
5. Final Touches and Serve:
Give the pasta a taste and add more freshly ground black pepper if you like. Serve the Pasta Carbonara immediately, garnished with extra cheese and a sprinkle of chopped parsley if you want to make it look pretty!
And just like that, you’ve created a delightful and creamy Pasta Carbonara with Pancetta. Enjoy every bite of this comforting and classic dish!
Can I Use Bacon Instead of Pancetta?
Absolutely! Bacon can be used as a substitute for pancetta, although it will give the dish a smokier flavor. Just make sure to chop it into small pieces and cook until crispy, similar to how you would with pancetta.
How Do I Store Leftover Carbonara?
Leftovers should be stored in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or cream to help revive the creamy texture and stir gently on low heat to avoid further cooking the eggs.
Can I Use Other Types of Pasta?
Yes! While spaghetti and linguine are traditional, feel free to experiment with other pasta shapes like fettuccine or penne. Just adjust the cooking time according to the type of pasta you choose.
What If My Sauce Is Too Thick?
If your sauce ends up too thick, don’t worry! Simply add some of the reserved pasta water a little at a time while tossing the pasta until you reach the desired creamy consistency. This will help loosen it up without losing flavor!