What is Pasta Carbonara?

Carbonara is a silky, creamy egg and cheese sauce with mouthwatering crispy pancetta or bacon combined with al dente pasta. The dish is blessed with fresh cheese and black pepper (optional). This meal is all you need to satisfy your pasta cravings.

Should I Use The Whole Egg Or Just The Yolk?

You will see various recipes that use only yolk, a mixture of both, or the whole egg. In my Italian family, we use the whole egg. Why? It provides a lighter and fresh carbonara that still delivers a delicious and creamy (without cream) sauce.

What If I Can’t Find Guanciale or Pancetta?

In most traditional carbonara recipes, guanciale is used since it has the fattest flavor. Generally, the higher the fat and longer the cure on the meat, the more flavor it will have. The next in line is pancetta, which is most commonly used for Italian carbonara. I've found that guanciale and pancetta can be hard to find in most American stores. Buying high-quality thick-cut bacon will work when that is all you can find!

Can I Substitute Pecorino For Parmigiano?

Many believe that the origins of pasta carbonara are from Lazio, Italy. At the time, they used pecorino because it’s a cheese specific to the Lazio region. Parmigiano belongs to another region: Emilia Romagna. I love them both ways, but I most often use parmesan cheese because I always have that on hand.

Can I Substitute Spaghetti For A Different Type Of Pasta?

Spaghetti alla carbonara is perhaps the most traditional way to serve carbonara sauce. I love carbonara with thicker long pasta, such as linguini or bucatini, or even short pasta, such as rotini (fusilli).

Traditional Italian Carbonara Recipe

Name: Authentic Italian Carbonara Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 4 eggs (room temperature); 2 cups freshly grated Parmigiano or Pecorino cheese; Coarsely ground black pepper; 1 lb (16 oz) of pancetta, guanciale, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square; 1 lb (454 grams) of pasta of choice

Ingredients

Units Scale

4 eggs (room temperature)
2 cups freshly grated Parmigiano or Pecorino cheese
Coarsely ground black pepper
1 lb (16 oz) of pancetta, guanciale, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
1 lb (454 grams) of pasta of choice

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Instructions

Place a large pot of salted water (no more than 2 tablespoon salt per 500 gr pasta) over high heat, and bring to a boil.
In a mixing bowl, whisk together the eggs until very well combined and smooth. Add the cheese and mix to incorporate. You should have a thick mass once combined.
Meanwhile, fry bacon in a pan, on the edge of crispness but not too hard. Remove bacon from pan and set aside. Save a couple tablespoons of bacon drippings in pan. Take pan off heat and wait to reuse.
Add pasta to the water and boil until al dente according to your taste and package directions. Reserve 1/4 cup of pasta water (in case you need it), then drain pasta.
Add pasta to pan with bacon drippings. Then, a little at a time, add the egg mixture, adding some reserved pasta water if needed for added creaminess. After a creamy texture is achieved add the bacon and incorporate into the pasta and sauce. Save a little bacon for garnish.
Serve immediately, dressing it with a bit of additional grated cheese and fresh ground pepper.

Notes

STORING: Carbonara is best served immediately, while it is hot and creamy. If you have leftovers, store in the refrigerator for up to two days.

Once reheated it will not taste the same since the eggs will cook more in the reheating process. My preferred way to enjoy authentic carbonara is to make and eat the carbonara as soon as it is made!

Author: Elena Davis
Prep Time: 5 min
Cook Time: 15 min
Category: Savory
Method: Italian
Cuisine: Italian