Carbonara

My first taste of spaghetti carbonara was a frozen dinner, but even then I knew it was love at first bite. Creamy, cheesy and packed with fatty bits of pancetta, a pasta carbonara recipe has only a few simple ingredients but makes one heck of an impression. The most surprising thing is that the luxurious sauce doesn’t need a drop of cream.

Carbonara was one of the first pasta recipes I attempted to perfect, and I have to admit, I learned quickly that patience is key. Now that I know how to take a deep breath and slowly combine the eggs, cheese and pasta water, I’d put my carbonara up against any version made by a professional chef. And yes, it will have peas—I don’t care what the Italians say.

What is carbonara?

One of the most beloved Italian recipes, carbonara is a pasta dish with a simple yet indulgent sauce made from eggs, cheese and cured pork. Carbonara gets its luxurious texture by carefully combining hot pasta, rendered pork fat and an egg-cheese mixture. This technique results in a silky sauce that clings perfectly to each strand of pasta.

The golden rule of making a pasta carbonara recipe is timing and temperature. Always start with room-temperature eggs when mixing them with the cheese. Remove the pan from the stovetop before adding the eggs to prevent them from scrambling (which would ruin the dish’s texture). The residual heat of the pasta and bacon “cooks” the eggs, creating a rich and creamy sauce. That said, your eggs may not reach 160°F (the safe temperature for eating). To prevent food-borne illness, make sure to use pasteurized eggs.

Ingredients for Carbonara

• Spaghetti: Typically, spaghetti is the best type of pasta for a carbonara recipe because it provides the best texture and consistency. The smooth surface allows for a more even coating of creamy sauce.
• Eggs: Eggs are the foundation of carbonara. Pull them out of the fridge first as you gather your ingredients so they are at room temperature when you’re ready to use them. This will allow them to combine with the other ingredients more smoothly, and you can avoid making scrambled eggs instead of sauce.
• Parmesan cheese: Parmesan is creamy and salty, ideal for this easy Italian carbonara recipe. For the best results, use a high-quality Parmesan that you grate yourself. This healthy cheese adds the creaminess factor to the dish.
• Olive oil: Olive oil adds a touch of richness without overwhelming the dish. Because there are so few ingredients, using the best olive oil you can buy enhances the sauce’s overall flavor profile.
• Pancetta: Pancetta is like bacon’s older sibling. Seasoned and cured for several weeks, it has a profoundly robust, rich pork flavor. It’s not smoked, which is the major difference from bacon. You can find already diced pancetta in some grocery stores, or you can buy pancetta at the deli counter and chop it up yourself (ask for it sliced on the thicker side).
• Garlic: Most traditional carbonara recipes don’t use garlic, but we like the aromatic element it adds. A small amount of minced garlic complements rather than overpowers the other flavors.
• Salt and pepper: A small amount of salt balances the overall flavor without overpowering the dish, as the pasta water, cheese and cured meat contribute to the seasoning. Black pepper is essential in carbonara, offering a spicy warmth that balances the creamy sauce. I like a chunky, freshly ground pepper for the best flavor and texture.
• Parsley: This optional garnish adds a hint of color and freshness. It contrasts the creamy, savory notes of the pasta and pork.

Directions

Step 1: Cook the pasta

In a large saucepan, cook the pasta according to the package directions until al dente.

Editor’s Tip: Remember to season your pasta water with salt. It adds savory notes to the pasta and the pasta water, some of which you’ll use for the sauce.

Step 2: Combine the eggs and cheese

TASTE OF HOME

While the pasta is cooking, whisk the eggs and Parmesan together in a large bowl. Set aside.

Editor’s Tip: Using room-temperature eggs helps them mix into the cheese better to create a smooth sauce.

Step 3: Start building the sauce

TASTE OF HOME

In a large skillet, heat the oil over medium heat. Add the pancetta and cook until crispy, five to six minutes. Add the garlic and cook one minute longer.

Step 4: Finish the sauce and serve

TASTE OF HOME

Drain the spaghetti, reserving 3/4 cup pasta water. Add the spaghetti to the skillet and toss to coat.

Editor’s Tip: Adding the spaghetti to the hot skillet first will reduce the heat in the pan before introducing the egg mixture. For best results, remove the skillet from the heat before adding the pasta to ensure the temperature stays just right; otherwise, you may end up with scrambled eggs.

TASTE OF HOME

Slowly add the egg mixture, stirring constantly.

TASTE OF HOME

Add salt, pepper and enough pasta water for the sauce to reach the desired consistency.

Sprinkle with parsley and Parmesan to finish the dish.

JOSH RINK FOR TASTE OF HOME

Carbonara Variations

• Switch up the cheese: A simple swap would be replacing Parmesan with another aged, hard cheese like Romano, its tasty sheep’s milk cousin Pecorino Romano or Grana Padano.
• Swap the pasta: They call it a spaghetti carbonara recipe for a reason, but we won’t tell if you get bucatini or even make this a fettuccine carbonara.
• Try another pork: Use guanciale instead of pancetta. Guanciale is also a cured meat, but it’s from the cheeks or jowls instead of the pork belly and makes for a more decadent, fattier sauce. Can’t get your hands on either? Bacon will do just fine in a pinch.
• Use only egg yolks: Some chefs will tell you that the flavor of your sauce depends on the yolks of your eggs, so they use the yolks only. If you want to try it, use four yolks to compensate for the missing egg whites in this easy carbonara recipe.
• Add peas … or not: Many Americans use peas in their pasta carbonara recipes, and Italians think we’re nuts. So it’s up to you! You may want to lay off the peas if serving folks straight from the homeland. But if you are like me and love fresh peas and can’t picture carbonara without them, throw in a handful or two before adding the pasta.
• Include some veggies: If you are ready to twist up the traditional carbonara recipe, this dish is the perfect canvas for all kinds of add-ins. Whatever seasonal veggies you have, from broccoli to kale to zucchini, can go in the mix.
• Pile on the protein: Throw some cooked shrimp or chicken on top of your Italian carbonara recipe and make it a heftier meal.

How to Store Pasta Carbonara

Carbonara sauce can thicken over time, so it’s best eaten fresh. If you have leftovers, store the pasta in a tightly wrapped or airtight container in the refrigerator. Carbonara lasts up to two days in the fridge.

How do you reheat carbonara?

Gently reheat carbonara on the stovetop, adding a splash of water or chicken broth to thin the sauce as it warms. Stir it constantly to maintain the creamy texture.

Carbonara Tips

JOSH RINK FOR TASTE OF HOME

How do you avoid scrambling the eggs when making a spaghetti carbonara recipe?

There are a few tricks for making the signature sauce without scrambling the eggs. First, start with room-temperature eggs, combining them with the Parmesan cheese in a separate bowl. In this pasta carbonara recipe, you add the cooked spaghetti to the hot skillet to mellow the heat before slowly adding the egg mixture. The residual heat from the skillet and pasta cooks the eggs without scrambling them.

What if my carbonara sauce gets too thick?

Add more reserved pasta water to loosen the sauce. Stir well to maintain the desired consistency.

What can you serve with carbonara?

Green vegetables are always great side dishes for spaghetti. Consider a leafy green salad with a lemon vinaigrette or roasted asparagus with tomatoes to offset the richness. Simple green bean recipes or shaved Brussels sprouts would be great too.