How to Make Pasta Carbonara

How to Make Pasta Carbonara shows you how to make one of our favorite pasta dishes in the world!  As you will see, this dish is so easy to make, and is really wonderful in its simplicity.   Don’t worry about using raw eggs…as the hot pancetta, and then hot pasta hits them, they cook to pure perfection, blending wonderfully with the Parmigiano-Reggiano to make the most decadently, smooth, creamy pasta dish.  Serve with some nice crusty bread for soaking up the creamy juices, and you’ll be in Italian Heaven!  Delizioso!!

 
4.0 from 2 reviews
Pasta alla Carbnara
 
Prep time
Cook time
Total time
 
This Pasta alla Carbonara is amazing in it's simplicity and incredible flavors. We love to use a pasta called bucatini - which is a fat, tubular spaghetti - but really, any good pasta will work. So easy for a busy week night. Enjoy!
Author:
Recipe type: Italian
Cuisine: Italian
Serves: 4
Ingredients
  • 1 lb of dry bucatini, or spaghetti
  • 8 ounces of diced, uncured pancetta - or quality slab bacon
  • 5 cloves of garlic, minced
  • 4 eggs
  • ¾ cup of freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste
  • ¼ cup of fresh flat-leaf parsley, chopped
Instructions
  1. Bring a pot of salted water to a boil to cook the pasta.
  2. Heat a large skillet over medium heat.
  3. Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
  4. Drain excess fat...there should be about 2 tablespoons left in the skillet.
  5. Add the garlic and cook until golden, about 5 minutes.
  6. Meanwhile, add the pasta to the boiling water and cook to package directions (usually, about 8 - 9 minutes for al dente).
  7. Add the eggs and cheese to a large bowl and mix thoroughly.
  8. Add the cooked pancetta/garlic mixture to the egg mixture.
  9. Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
  10. Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
  11. Add salt and pepper to taste.
  12. Mix in the parsley.
  13. Add about a ½ - ¾ cup of the pasta water to thin the sauce a little.
  14. Plate the pasta and garnish with additional cheese and parsley.
 

5 Comments

  • Reply May 14, 2017

    Henrik

    Hello, I enjoyed to read about this recipe but I have to mention that you use too much garlic (2 gloves would be enough) and recommend also some addition and process improvement.

    1.) Don’t add parsley this is a great addition to an aglio olio but not to a carbonara.
    1.5.) Don’t use bucatini as they are made for a more liquid kind of sauce
    2.) Use two kind of cheeses (Parmigiano AND Pecorino) Pecorino will add so much to the overall flavor
    3.) Use only black pepper!
    4.) Use only the yolk of the egg

    As for the process:

    1.) Mix 3 Table Spoons of each cheese to the eggs and mix
    2.) Please keep the excess fat as this is awesome for potatoes or the like 😉
    3.) Cool down the pan with 10-20ml of the pasta cooking water
    4.) mix in the pasta
    5.) quickly mix in the eggs with cheese and stir fast so the eggs won’t stock
    6.) Add the black pepper and serve fast (remember the eggs shall not stock/ become hard)
    7.) Try to not use additional salt as the cheese contains salt, the cooking water, and the bacon too

    Please remember Italian recipes are mostly for simplicity and as less ingredients as possible.

    Sorry for the long post, my inner Italian just wanted to say this :-)

    I hope you try it 😉

  • Reply January 4, 2017

    Kim

    First new recipe of 2017 to try and it was simply delish ! It took all of about 20 minutes and was fantastic. :) Too bad I can’t post a pic

  • I definitely am craving carbonara right now.. this just looks so creamy, comforting and delicious.

    • Reply January 18, 2015

      krislongwell

      It’s so good, isn’t it Thalia?! We LOVE good ole carbonara. Simple, creamy…and so good!

Leave a Reply

Rate this recipe: