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A plate of pasta carbonara with a fork in the center of the pasta that is twirling the noodles.

Classic Pasta Carbonara

Course: Italian
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 people
Calories: 380kcal
Author: Kris Longwell
This Classic Pasta 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!
Print Recipe

Ingredients

  • 8 ounces pancetta diced, or quality slab bacon
  • 5 cloves garlic minced
  • 1 lb dry bucatini or spaghetti
  • 4 eggs
  • ¾ cup Parmigiano-Reggiano cheese freshly grated, or Parmesan or Pecorino-Romano
  • Salt and freshly ground pepper to taste
  • ¼ cup fresh flat-leaf parsley chopped

Instructions

  • 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.
    8 ounces pancetta
  • Drain excess fat...there should be about 2 tablespoons left in the skillet.
  • Add the garlic and cook until golden, about 5 minutes.
    5 cloves garlic
  • Meanwhile, add the pasta to the boiling water and cook following package directions (usually, about 9 - 12 minutes for al dente).
    1 lb dry bucatini
  • Add the eggs and cheese to a large pasta bowl and mix thoroughly.
    4 eggs, ¾ cup Parmigiano-Reggiano cheese
  • Add the cooked pancetta/garlic mixture to the egg/cheese mixture and stir to combine.
  • 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, about 1 teaspoon salt and ½ teaspoon pepper.
    Salt and freshly ground pepper
  • Mix in half of the parsley.
    ¼ cup fresh flat-leaf parsley
  • Add about a ½ to ¾ cup of the pasta water to thin the sauce a little.
  • Plate the pasta and garnish with additional cheese and parsley.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be careful when adding the salt.  The pancetta is somewhat salty to begin with.  A good helping of freshly ground pepper deepens the flavor.  
You can also use grated Parmesan or Pecorino-Romano Cheese.  

Nutrition

Calories: 380kcal | Carbohydrates: 3g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 214mg | Sodium: 741mg | Potassium: 226mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 721IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 1mg