This classic Pasta Carbonara is creamy and rich, made with eggs, cheese, pancetta, and pepper. It’s simple but oh-so-delicious!
Whenever I whip up this dish, I feel like a chef in Italy! Plus, it takes less than 30 minutes, and you get to impress your friends with minimal effort. Who doesn’t love that? 🍝
Key Ingredients & Substitutions
Spaghetti or Bucatini: Both pasta types work great. Spaghetti is classic, while bucatini has a hollow center that holds sauce well. If you don’t have these, try fettuccine or penne as alternatives.
Guanciale: This is the traditional choice, offering rich flavor. However, if you can’t find it, pancetta is a good substitute. You can even use unsmoked bacon, but it changes the taste a bit.
Pecorino Romano: This cheese is sharp and salty, ideal for Carbonara. If it’s not available, Parmesan can work in a pinch, but it will have a milder flavor.
Black Pepper: Freshly ground is key for that kick! Pre-ground pepper won’t give the same punch, so try using a pepper grinder or a mortar and pestle.
How Do You Create a Creamy Sauce Without Scrambling the Eggs?
Getting that creamy sauce while cooking is a common concern. The trick is the temperature control. Here’s what to keep in mind:
- Cook the pasta until just al dente, saving a bit of the cooking water for later.
- When you combine the pasta with the guanciale, make sure the heat is off or very low to keep the eggs from scrambling.
- Quickly toss the hot pasta with the egg mixture. The heat from the pasta will gently cook the eggs and form a creamy sauce.
- If the sauce seems too thick, add reserved pasta water gradually until you reach the desired creaminess.
Practice makes perfect! Don’t worry if it’s not perfect the first time—each attempt makes you better.
Authentic Pasta Carbonara
Ingredients:
- 400g (14 oz) spaghetti or bucatini pasta
- 150g (5 oz) guanciale (pork cheek) or pancetta, diced
- 3 large eggs
- 1 large egg yolk
- 1 cup (about 100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt, for pasta water
- Fresh parsley, chopped (optional, for garnish)
Time Estimate:
This dish takes about 30 minutes to prepare and cook. You’ll enjoy a delicious, authentic Pasta Carbonara in no time!
Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or bucatini and cook it until al dente. This usually means about 1-2 minutes less than what the package suggests. Before draining, remember to reserve about 1 cup of the pasta cooking water; you’ll need it later!
2. Prepare the Guanciale:
While your pasta is cooking, take a large skillet and heat it over medium heat. Add the diced guanciale or pancetta. Cook until it becomes crispy and golden, which usually takes around 5-8 minutes. Once it’s cooked, remove the skillet from the heat.
3. Mix the Egg Mixture:
In a separate bowl, whisk together the eggs, egg yolk, and finely grated Pecorino Romano cheese until the mixture is smooth and creamy. Don’t forget to generously season it with freshly ground black pepper to taste!
4. Combine the Ingredients:
Once your pasta is ready, drain it but remember to reserve some cooking water. With the skillet off the heat, immediately add the hot pasta to the skillet with the crispy guanciale. Stir well to combine.
5. Create the Sauce:
Next, promptly pour the egg and cheese mixture over the hot pasta. Quickly toss or stir vigorously to evenly coat the pasta. If you find the sauce is too thick, gradually add some reserved pasta water until it reaches your desired creamy consistency.
6. Final Seasoning:
Now, take a moment to adjust the seasoning. You can add more freshly ground black pepper and, if needed, a small pinch of salt. Since the guanciale and Pecorino cheese are both salty, it’s best to taste before adding salt!
7. Serve and Enjoy:
Serve your Pasta Carbonara immediately. You can garnish with extra Pecorino Romano cheese and freshly chopped parsley if you’d like. Enjoy this delightful, creamy dish that captures the essence of Italian cooking!
Buon Appetito! 🍝
Can I Use Bacon Instead of Guanciale?
Yes, you can use bacon if guanciale is unavailable. However, keep in mind that it will change the flavor slightly, as bacon is often smoked. Try to choose unsmoked bacon for a closer taste to traditional Carbonara.
How Do I Make This Dish Vegetarian?
For a vegetarian version, you could use sautéed mushrooms or vegetables like zucchini or asparagus in place of guanciale. To maintain creaminess, adding a bit of cream or using more cheese can help, though it won’t be traditional Carbonara.
What If I Don’t Have Pecorino Romano?
Parmesan cheese can be used instead of Pecorino Romano, though it will lend a milder flavor. You might consider combining the two cheeses for a richer taste if you can find both.
How Do I Store Leftover Carbonara?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or extra cheese to help revive the creaminess and prevent it from drying out.