This classic Pasta Carbonara is a comforting dish made with spaghetti, eggs, cheese, and crispy pancetta. It’s creamy and delicious without using cream!
Making it reminds me of my first cooking adventures—just toss everything together and watch the magic happen. It’s always a crowd-pleaser! 🍝
What I love most is that it takes only 20 minutes to whip up. Perfect for busy nights or when you have guests—the best kind of simple!
Key Ingredients & Substitutions
Spaghetti: The traditional choice for carbonara, but feel free to use fettuccine or bucatini if you prefer a thicker noodle. They will hold the sauce nicely too!
Guanciale: This is the authentic meat used, bringing a unique flavor. If it’s hard to find, pancetta or even good-quality bacon can work in a pinch, although they may alter the taste slightly.
Pecorino Romano: This salty, tangy cheese is ideal in carbonara. If you can’t find it, Parmesan can be used, but it won’t have the same sharpness. Mixing it with some grated Romano can balance the flavors better.
Eggs: Always use large eggs, and some people like to add an extra yolk for creaminess. If you’re concerned about raw eggs, look for pasteurized eggs as a safe alternative.
How Do You Achieve the Creamy Texture in Carbonara?
The key to a creamy carbonara without cream is all in the technique. Here are the most important steps:
- Ensure your pasta is hot when you mix in the egg mixture. This heat will cook the eggs gently to create a sauce without scrambling.
- Off the heat, add the egg and cheese mixture to the pasta. This prevents the eggs from cooking too quickly and becoming scrambled.
- Use the reserved pasta water to adjust the sauce’s thickness. Start with a little and increase until you get a silky consistency.
With these tips, you’ll have a perfect carbonara every time! Enjoy your cooking journey, and don’t hesitate to adjust the flavors to your taste.
Authentic Pasta Carbonara
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti
For the Sauce:
- 150g (5 oz) guanciale (or pancetta as a substitute), diced
- 3 large eggs
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt, for pasta water
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
Total time is around 20 minutes. This includes about 10 minutes for preparation and roughly 10 minutes for cooking! It’s a quick and easy dish that delivers incredible flavor with minimal effort.
Step-by-Step Instructions:
1. Boil the Pasta:
In a large pot, bring salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until the pasta is al dente. This should take around 8-10 minutes. Remember to stir occasionally!
2. Cook the Guanciale:
While the pasta is cooking, heat a skillet over medium heat. Add the diced guanciale, cooking it until crispy and browned. This will take about 5-7 minutes. As it cooks, the fat will render out, adding great flavor. Once done, remove it from the heat and set aside.
3. Prepare the Egg Mixture:
In a bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Make sure it’s blended well—you want a smooth mixture that will turn into the sauce!
4. Combine Pasta and Sauce:
When the pasta is ready, reserve about 1 cup of the pasta cooking water, then drain the spaghetti. Quickly, transfer the hot pasta to the skillet with the guanciale (off the heat). Pour the egg and cheese mixture over the pasta, tossing continuously. The heat from the pasta will cook the eggs gently to create a creamy sauce. Add some reserved pasta water a little at a time if you need to thin the sauce out—don’t let the eggs scramble!
5. Toss and Serve:
Keep tossing until all the pasta is well coated in the creamy carbonara sauce. Serve immediately, garnishing with extra Pecorino Romano, freshly cracked black pepper, and chopped parsley if you like.
This classic Roman dish is satisfying and warms the heart. Enjoy your delicious and authentic Pasta Carbonara tonight! 🍝
Can I Use a Different Type of Pasta?
Yes, you can! While spaghetti is traditional, fettuccine or bucatini are great alternatives. Just adjust the cooking time accordingly since different pasta shapes may need varying times to cook properly.
What Can I Substitute for Guanciale?
If you can’t find guanciale, pancetta is a good substitute. In a pinch, high-quality bacon can work too, but it may alter the flavor slightly. Just remember that guanciale has a unique texture and taste that’s hard to replicate.
How Do I Store Leftover Carbonara?
You can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, it’s best to do so gently on the stove or in the microwave, adding a splash of water or broth to help restore creaminess.
Can I Make Carbonara Ahead of Time?
While it’s best enjoyed fresh, you can cook the guanciale and prepare the egg mixture ahead of time. Just cook the pasta and toss everything together immediately before serving for the creamiest result!