Pasta Carbonara with Pancetta is a creamy and comforting dish that’s perfect for a quick dinner. It features spaghetti coated in a rich sauce made from eggs and cheese, with crispy pancetta adding some flavor.
Every bite feels like a warm hug! I love how you just boil the pasta, mix in the sauce, and voilà—dinner is ready in no time. Plus, it’s a hit with family and friends!
Key Ingredients & Substitutions
Spaghetti: This is the traditional pasta used in carbonara, but feel free to switch it up! Fettuccine or bucatini can work well too. Whole wheat or gluten-free pasta are great alternatives, keeping the dish accessible for different diets.
Pancetta: If pancetta isn’t available, you can use guanciale or even diced bacon for a smokier flavor. Turkey bacon is a leaner option that also satisfies the craving but slightly changes the classic taste.
Pecorino Romano Cheese: This cheese gives that salty kick typical of carbonara. If you can’t find it, Parmesan is a fantastic substitute—just know it’s a bit milder. Nutritional yeast can be used for a dairy-free version while still lending cheesy flavors.
Eggs: Fresh eggs are essential for the creamy sauce. In case of egg allergies, a mixture of silken tofu blended with a little water can create a similar texture. However, the taste will change slightly.
How Do I Prevent Scrambling the Eggs in the Sauce?
A common worry is getting a scrambled egg sauce instead of a smooth cream. Here’s how to nail it:
- Ensure the pasta is very hot when you mix in the egg mixture, as the heat will cook the eggs gently, creating a creamy sauce.
- Remove the pan from the heat before adding the egg mix to avoid direct cooking, which can lead to scrambling.
- Work quickly but gently as you stir to combine, adding the reserved pasta water gradually until you reach your desired creaminess.
Remember, it’s better to add a little water at a time than to add too much at once. You’ll be golden and creamy in no time!
How to Make Pasta Carbonara With Pancetta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340g) spaghetti
- 4 oz (115g) pancetta, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese (or Parmesan)
- 2 cloves garlic, peeled (optional)
Seasoning & Garnish:
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This delightful Pasta Carbonara takes about 20 minutes from start to finish! You’ll spend about 10 minutes cooking the pasta and preparing the ingredients, and about another 10 minutes combining everything into a delicious meal. Perfect for a quick weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente. Remember to reserve about 1 cup of the pasta water before you drain it—this will help with the sauce later!
2. Prepare the Pancetta:
While the spaghetti is cooking, grab a large skillet and heat it over medium heat. Add the diced pancetta and the garlic cloves if you’re using them. Cook until the pancetta becomes crispy and golden, which should take about 4-5 minutes. Once done, remove the garlic cloves and discard them (they’re just there for flavor).
3. Mix the Egg and Cheese:
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a good amount of freshly ground black pepper. Mix well until you have a creamy-looking blend.
4. Combine Pasta and Pancetta:
Add the drained spaghetti directly into the skillet with the crispy pancetta. Toss everything together, ensuring the pasta is coated in the pancetta’s tasty rendered fat, releasing wonderful flavors.
5. Create the Sauce:
Now, remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to combine! The goal is to create a creamy sauce that clings to the pasta without scrambling the eggs. If the sauce is too thick, add a little reserved pasta water at a time to get the consistency just right!
6. Final Touches:
Once you’ve achieved a beautiful creamy sauce, taste your pasta! Adjust the seasoning with salt and more black pepper as needed. Remember, the cheese will add some saltiness too!
7. Serve and Enjoy:
Serve your fantastic Pasta Carbonara immediately! Garnish with extra cheese and a sprinkle of chopped fresh parsley if you’d like. Dig in and enjoy every delicious bite!
This Pasta Carbonara with Pancetta is sure to impress with its rich flavor and creamy texture. Relish the warmth and comfort of this classic Italian comfort food! Enjoy!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti is traditional, you can substitute with fettuccine, bucatini, or even gluten-free pasta if needed. Just adjust the cooking time according to the type of pasta you choose!
What Can I Substitute for Pancetta?
If you don’t have pancetta, guanciale is the best choice for authenticity. You can also use diced bacon for a slightly smoky flavor or turkey bacon for a healthier option, though it will change the taste a bit.
How Do I Store Leftovers?
Leftover Pasta Carbonara can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or a little cream while warming on the stove to help revive the creamy texture.
Can I Make This Dish Without Eggs?
While eggs are crucial for the classic carbonara sauce, you can use a mixture of silken tofu blended with a bit of water as a vegan alternative. The flavor will differ, but it will still give you a creamy-like consistency!