This Classic Pasta Carbonara recipe is 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. Talk about pure deliciousness!
There are just a handful a ingredients in this dish, but, wow, do they ever make an impact. The flavors are perfect Italian taste. So delicious!
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!!
Watch us show you how easy it is to make this Classic Pasta Carbonara recipe!
Now, go and make this amazing dish: Classic Pasta Carbonara!
- 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
- Bring a pot of salted water to a boil to cook the pasta.
- Heat a large skillet over medium heat.
- Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
- Drain excess fat...there should be about 2 tablespoons left in the skillet.
- Add the garlic and cook until golden, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook to package directions (usually, about 8 - 9 minutes for al dente).
- Add the eggs and cheese to a large bowl and mix thoroughly.
- Add the cooked pancetta/garlic mixture to the egg mixture.
- Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
- Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
- Add salt and pepper to taste.
- Mix in the parsley.
- Add about a ½ - ¾ cup of the pasta water to thin the sauce a little.
- Plate the pasta and garnish with additional cheese and parsley.