Make carbonara pasta, an Italian bistro favorite, in just minutes and in a single pan.
This carbonara pasta recipe features smoky pancetta and pasta cooked in a creamy parmesan sauce.
Carbonara Pasta Perfection
- This recipe is famous for its rich and silky sauce, but it’s made without any cream. It is the eggs that provide that smooth velvety texture.
- Make carbonara pasta as a weeknight dinner and enjoy leftovers the next day, or make it for a family Sunday dinner “a la Italiana” with a simple salad, a side of sautéed asparagus, and a hunk of garlic bread.
What’s in Carbonara Pasta?
Pasta: Long pasta like spaghetti, bucatini, and linguine are ideal for a heavier pasta sauce like carbonara.
Meat: Pancetta is a great substitute for the more traditional guanciale (pork cheek). A good quality bacon can also be used, as well as lardons (¼” pieces of bacon).
Eggs: Fresh egg yolks are a must-have for the best flavor. Check for freshness by placing each egg in a glass or bowl of water. If the egg sinks to the bottom, it’s perfect for carbonara pasta sauce. If not, save those eggs for hard-boiling. Refrigerate leftover egg whites in a container for high-protein egg bites.
Cheese: Hard cheeses like Parmigiano Reggiano, Pecorino Romano, or Parmesan add tart flavor, and creaminess, and balance out the salty flavors of the pork.
Variations: This same recipe can be baked in a casserole dish once it’s finished on the stove. Top it with Italian seasoned breadcrumbs and parmesan cheese, and cook under the broiler until the topping is browned and crispy.
How to Make Carbonara Pasta
- Whisk egg yolks, cheese, and salt and pepper. Set aside.
- Cook pork until crispy. Cook pasta to al dente (full recipe below).
- Add hot pasta to the skillet with the pork fat and toss to coat.
- Pour the egg mixture over the pasta. Toss and add some pasta water.
- Add pork and toss.
Perfect Pasta Tips
- Room temperature eggs will blend faster with the cheese in Step 1.
- Whisk the egg yolks and cheese vigorously or use a personal or mini blender to make this task extra easy.
- The secret to great carbonara is properly blended yolks and cheese that are poured into the pan in the very last step, so the eggs don’t scramble.
- Stir the hot pasta continuously while adding pasta water for the best creamy sauce and to help prevent scrambled eggs. You can briefly remove the pan from the heat in this step.
Carbonara Leftovers
Keep leftover carbonara pasta in a covered container in the refrigerator for up to 4 days. Freezing isn’t recommended because the sauce will thaw out broken and grainy.
The best way to reheat pasta carbonara is to add a little water or olive oil to the pasta and reheat it on low heat to rehydrate the pasta and gradually melt the sauce. This same method applies to microwave reheating. Do so in short bursts, or set the timer for 30-second intervals.
More Perfect Pasta Recipes
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Carbonara Pasta
Ingredients
- 4 egg yolks
- 1 cup freshly shredded parmesan cheese plus more for serving if desired
- ½-1 teaspoon freshly ground black pepper plus more for serving
- 5 ounces pancetta or guanciale, cut into ¼ inch pieces
- 14 ounces spaghetti
- 1 Tablespoon kosher salt for cooking the pasta
- 1 cup reserved pasta cooking water may not use entire amount
Instructions
- To a medium bowl, add egg yolks and cheese and whisk vigorously. Whisk in ½ teaspoon pepper. Set aside.
- To a large skillet over medium heat, add pancetta and cook until the pieces are crispy and golden, about 3 minutes, stirring occasionally. Using a slotted spoon, remove pancetta and set on a paper towel-lined plate. Keep the fat in the skillet.
- Meanwhile, cook pasta with the kosher salt to al dente per package directions (reserve 1 cup pasta cooking water). Drain pasta but do not rinse.
- To the same skillet with the fat, over low heat, add drained, still-hot pasta. Toss the pasta to coat. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing with tongs continuously to coat the pasta evenly and create a smooth, creamy sauce. If needed, add reserved pasta cooking water to reach desired consistency. Add the crispy pancetta and toss to combine.
- Serve immediately. Garnish with shredded Parmigiano Reggiano and pepper (and parsley if desired).
Notes
- Keep leftovers in an airtight container for up to 4 days.
- Freezing is not recommended.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Kids gobble up this pasta and so easy to make. Candace’s Husband