Pasta Carbonara Recipe
Pasta Carbonara is all about simplicity and flavor, marrying creamy, salty, and umami notes in one dish. This restaurant-quality Italian recipe is perfect for both a quick dinner and impressing guests. Ready in less than 30 minutes!
Why you will love making Pasta Carbonara
Here’s why you’ll find yourself coming back to this recipe:
- Quick to Prepare: From start to finish, you can have this dish ready in about 25 minutes.
- Minimal Ingredients: Uses everyday ingredients that are likely already in your pantry or fridge.
- Incredibly Flavorful: Each bite is packed with the rich taste of cured pork and sharp Pecorino Romano cheese.
- Customizable: Easy to tweak with different types of cured pork or cheese to suit your taste.
- Comforting: Perfect for those days when you need a hearty and comforting meal without much fuss.
- Great for Any Occasion: Whether it’s a casual weeknight dinner or a part of a festive gathering, it fits beautifully.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Spaghetti Carbonara with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making Pasta Carbonara is straightforward. Follow these steps to ensure a deliciously creamy and satisfying dish every time.
Cooking the Pasta
Start by cooking your spaghetti according to the package directions. Make sure to reserve about 2 cups of the pasta cooking water before you drain it. This starchy water is crucial for creating that silky carbonara sauce.
Cooking the Bacon
While the pasta cooks, heat a non-stick pan over medium heat and add the sliced bacon. Cook it until it’s soft and begins to release its fat, which should take a few minutes.
Preparing the Sauce
In a small bowl, whisk together the room-temperature egg yolks, black pepper, and grated Pecorino Romano until creamy. To help combine these into a smooth mixture, add 1 tablespoon of the reserved pasta water. This tempers the eggs and prevents them from scrambling later.
Combining Ingredients
Toss the cooked pasta into the sauté pan with the bacon and bacon grease, adding 2 to 3 tablespoons of the reserved pasta cooking water. Cook everything together over high heat for about 1 minute, stirring frequently to mix the flavors well.
Final Touch
Turn off the heat and remove the pan from the hot stove. Quickly stir in the egg yolk mixture, continuing to stir constantly for about 30 seconds. This method keeps the eggs from cooking directly but allows them to thicken into a creamy sauce from the residual heat. If the sauce seems too thick, add a little more hot pasta water to reach the desired creamy consistency.
Seasoning
Finally, season your Pasta Carbonara with salt and pepper to taste. Serve immediately for the best flavor and texture.
Recipe Notes and Expert Tips
Here are some key tips and tweaks to help you make the best Pasta Carbonara:
- Cheese: While Pecorino Romano is traditional, you can also try Parmesan for a slightly different flavor profile. Some even like to mix both cheeses. I recommend grating the cheese on the finest side of your grater to make it melt perfectly into the sauce.
- Pasta: Spaghetti or rigatoni are traditional and work best because they hold the sauce well, but you can use any pasta you like.
- Avoid Cream: True Roman Carbonara doesn’t include cream; the creamy texture comes from the emulsion of egg yolks, cheese, and pasta water.
- Protein: If you’re looking for a more authentic version, try pancetta or guanciale. Vegetarian bacon is also a great option to keep this meat-free.
- Keep the Eggs from Scrambling: Make sure the pan isn’t too hot when adding your egg mixture to avoid scrambling the eggs. The heat should be off, and the pan should be removed from the hot burner so the residual heat can do the work.
How to Store Leftover Pasta Carbonara
Pasta Carbonara is best enjoyed fresh, but if you find yourself with leftovers, here’s how to keep them tasting great:
- Refrigerate: Store any leftover Carbonara in an airtight container in the refrigerator as soon as it cools down. It’s best to eat it within one to two days.
- Reheating Tips: When reheating, try to avoid the microwave as it can scramble the egg in the sauce. Instead, gently reheat on the stove over low heat, adding a splash of water or leftover pasta cooking water to help the sauce regain its creamy texture.
- Add Fresh Cheese: Sprinkling some fresh grated cheese when reheating can also help revive the flavors and add a bit of moisture back into the dish.
- Serve Immediately: Once reheated, serve the pasta immediately for best results.
Our Top 3 Money-Saving Tips for This Recipe
Creating a delicious Pasta Carbonara doesn’t have to strain your wallet. Here are three money-saving tips that still allow you to enjoy all the flavors of this classic dish:
- Buy Bulk Pasta: Pasta is often cheaper when bought in bulk, and it has a long shelf life, making it a practical purchase.
- Egg Deals: Purchase eggs in larger quantities to reduce cost per egg, especially if you use a lot of eggs in your cooking.
- Buy Whole Cheese: Grate your own cheese from a block to save money; pre-grated cheese often costs more.
What to Serve with Pasta Carbonara
Pasta Carbonara is rich and flavorful, so you’ll want sides that can complement its creamy texture and salty bites of bacon without overpowering the dish.
Light Salads
A light, crisp salad serves as the perfect counterbalance to the richness of Carbonara. Opt for salads with a citrusy dressing or a balsamic vinaigrette to cut through the creaminess. A Caprese salad is ideal!
Garlic Bread
Who can resist a slice of warm, buttery garlic bread? The aromatic garlic and the crunch of the toasted bread make it a perfect side for the soft and creamy pasta.
Roasted Vegetables
A side of roasted vegetables such as asparagus, zucchini, or bell peppers can add a lovely char and a bit of sweetness that pairs well with Carbonara. Roasting vegetables enhances their natural flavors and sweetness, making them a hearty side that doesn’t compete with the main dish.
More Pasta Recipes You Will Love
- Copycat Olive Garden Ravioli Carbonara Recipe
- Spicy Chicken Chipotle Pasta Recipe
- Chicken Noodle Soup Recipe
- Easy Elevated Ramen Noodles
- Tuna Casserole Recipe
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Pasta Carbonara Recipe
Ingredients
- ½ pound spaghetti or rigatoni
- ¼ pound bacon sliced
- 3 egg yolks room temperature
- ¼ cup Pecorino Romano grated
- Cooking water from pasta
- Salt and pepper to taste
Instructions
- Cook spaghetti according to the package directions. Reserve 2 cups of the cooking water and then drain the pasta.½ pound spaghetti
- Heat a non-stick pan over medium heat and add the bacon. Cook for a few minutes, or until it’s soft and starts releasing fat.¼ pound bacon
- In a small bowl, whisk the egg yolks, black pepper, and Pecorino until creamy. Add 1 tablespoon of the pasta water to make it easier, the mixture should be creamy.3 egg yolks, ¼ cup Pecorino Romano, Cooking water from pasta
- Add the cooked pasta to the large sauté pan with the bacon along with 2 to 3 tablespoons of the pasta cooking water. Cook everything together for 1 minute over high heat.
- Turn the heat off and remove the pan from the stove. Add the egg yolk mixture and stir constantly for 30 seconds – this should be fast and non-stop. Add a bit more pasta water if needed to make it creamy.
- Season with salt and pepper.Salt and pepper to taste
Notes
- Cheese: While Pecorino Romano is traditional, you can also try Parmesan for a slightly different flavor profile. Some even like to mix both cheeses. I recommend grating the cheese on the finest side of your grater to make it melt perfectly into the sauce.
- Pasta: Spaghetti or rigatoni are traditional and work best because they hold the sauce well, but you can use any pasta you like.
- Avoid Cream: True Roman Carbonara doesn’t include cream; the creamy texture comes from the emulsion of egg yolks, cheese, and pasta water.
- Protein: If you’re looking for a more authentic version, try pancetta or guanciale. Vegetarian bacon is also a great option to keep this meat-free.
- Keep the Eggs from Scrambling: Make sure the pan isn’t too hot when adding your egg mixture to avoid scrambling the eggs. The heat should be off, and the pan should be removed from the hot burner so the residual heat can do the work.
Storage and Reheating Instructions
- Refrigerate: Store any leftover Carbonara in an airtight container in the refrigerator as soon as it cools down. It’s best to eat it within one to two days.
- Reheating Tips: When reheating, try to avoid the microwave as it can scramble the egg in the sauce. Instead, gently reheat on the stove over low heat, adding a splash of water or leftover pasta cooking water to help the sauce regain its creamy texture.
- Add Fresh Cheese: Sprinkling some fresh grated cheese when reheating can also help revive the flavors and add a bit of moisture back into the dish.
- Serve Immediately: Once reheated, serve the pasta immediately for best results.
