This classic Pasta Carbonara is rich and creamy, made with just a few ingredients: pasta, eggs, cheese, and pancetta. It’s quick to whip up, perfect for a cozy dinner!
One of my favorite parts is how the eggs create a smooth sauce when mixed with hot pasta. I can’t resist a sprinkle of extra cheese on top. Who’s counting calories when it’s this good? 😄
Key Ingredients & Substitutions
Pasta: Spaghetti is a classic choice for Carbonara, but bucatini works great too! If you’re looking for a gluten-free option, try gluten-free pasta or zucchini noodles for a lighter version.
Guanciale: This cured pork cheek gives Carbonara its authentic taste, but if you can’t find it, pancetta is a good substitute. Bacon can also work, but it has a stronger flavor and may alter the dish.
Egs: Fresh eggs are key to creating that creamy sauce. For a lighter version, you can use egg whites if needed, but keep in mind the sauce will be less rich. Consider adding a splash of cream if you want a creamier texture.
Pecorino Romano: This cheese is traditional, providing a sharp and salty kick. If you can’t find it, you can use Parmesan, but it will give a different flavor. I personally mix both for a nice balance!
How Can I Achieve the Perfect Creamy Sauce in Carbonara?
The magic of Carbonara lies in the sauce that forms from the eggs and cheese when combined with hot pasta. Here are steps to nail this technique:
- Cook the pasta until al dente; the heat will help the sauce thicken.
- Remove the skillet with guanciale from the heat before adding the egg mixture to prevent scrambling.
- Pour the egg and cheese mix slowly while tossing the pasta. The starch from the pasta water will help create a smooth sauce.
- Add reserved pasta water gradually until you reach your desired creaminess.
If it seems too thick, just add more water! Trust me, a little patience goes a long way for this sauce to shine! Enjoy! 😊
Authentic Pasta Carbonara Recipe
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti or bucatini pasta
For the Sauce:
- 150g (5 oz) guanciale (or pancetta), cut into small cubes
- 3 large fresh egg yolks
- 1 whole large egg
- 1 cup (about 100g) finely grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt, for pasta water
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare and cook. Just 10 minutes for prep and 10 minutes for cooking – quick, easy, and so worth it! Perfect for a weeknight dinner or impressing guests!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti or bucatini. Cook it according to the package instructions until it’s al dente (firm to the bite but cooked). Don’t forget to reserve some pasta water before draining!
2. Cook the Guanciale:
While the pasta is cooking, put a large skillet on medium heat and add the guanciale (or pancetta) cut into small cubes. Cook it until it’s crispy and golden, allowing the fat to render. This should take about 5-7 minutes. Once done, remove the skillet from heat.
3. Prepare the Egg Mixture:
In a separate mixing bowl, whisk together the egg yolks, the whole egg, grated Pecorino Romano cheese, and a good amount of freshly ground black pepper. Mix it well until everything is combined and fluffy!
4. Combine Pasta and Guanciale:
Once your pasta is done and drained, reserve about 1 cup of the starchy pasta water. Then add the hot pasta directly into the skillet with the crispy guanciale (but make sure the skillet is off the heat to avoid scrambling your eggs). Toss the pasta to coat it well in that delicious rendered fat.
5. Create the Sauce:
Now, it’s time to add the creamy egg and cheese mixture! Slowly pour it over the pasta, tossing vigorously to combine everything. This is where it gets creamy! If the sauce looks too thick, gradually add some reserved pasta water until it reaches that lovely, silky texture. It should cling nicely to the pasta!
6. Season and Serve:
Taste your creation and adjust with more pepper or cheese if desired. Serve immediately, topped with extra Pecorino Romano, a sprinkle of freshly ground black pepper, and a fresh egg yolk on top if you want a treat. Garnish with chopped parsley for a fresh finish. Enjoy your unforgettable pasta carbonara!
Buon Appetito! 🍝
Can I Use Bacon Instead of Guanciale?
Yes, you can use bacon as a substitute! Just keep in mind that it has a stronger flavor compared to guanciale, which might change the overall taste of the dish. Pancetta is closer in flavor, so if you have it, that’s the better option!
What If I Don’t Have Pecorino Romano Cheese?
If Pecorino Romano isn’t available, you can use Parmesan cheese as an alternative. While it won’t have the same sharpness, it will still add a nice flavor to the sauce. Mixing both cheeses can also work beautifully!
Can I Make This Recipe Vegetarian?
To make a vegetarian version, you can leave out the guanciale and use sautéed mushrooms for a hearty feel. Replace the cheese with a vegetarian-friendly option and consider adding nutritional yeast for a cheesy flavor!
How Should I Store Any Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of reserved pasta water to help revive the creamy sauce!