Pasta Carbonara Recipe

Pasta Carbonara Recipe: A Classic and Creamy Italian Favorite

ByJulia C. Harper

Pasta Carbonara is one of the most iconic Italian dishes, combining the perfect balance of creamy sauce, crispy guanciale, and spaghetti. While it sounds fancy, the dish is surprisingly easy to make at home, making it a favorite among food lovers worldwide. It’s the ideal comfort food, whether for a weeknight dinner or a special occasion.

If you’ve ever tried to make Carbonara and wondered how to get the perfect creamy sauce, you’re in the right place! In this article, we’ll break down how to make this dish step-by-step, with tips to ensure it comes out perfectly every time. Plus, we’ll also cover storage instructions, a nutrition breakdown, and answer common questions to help you along the way.

Ingredients:

  • 12 oz (340g) spaghetti (or your preferred pasta)
  • 2 large eggs (room temperature)
  • 1 ½ cups pecorino Romano cheese (finely grated)
  • 4 oz guanciale (or pancetta), diced
  • Freshly cracked black pepper (to taste)
  • 2 tablespoons olive oil (for cooking)
  • Salt (for pasta water)

Instructions:

  1. Cook the Pasta:
    Begin by bringing a large pot of salted water to a boil. Add your spaghetti and cook according to the package instructions until al dente. Once cooked, reserve about 1 cup of the pasta cooking water and then drain the rest.
  2. Prepare the Guanciale:
    While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale (or pancetta) and cook for 5-7 minutes until it becomes crispy and golden. Be careful not to burn it! Remove from heat and set it aside.
  3. Mix the Egg and Cheese:
    In a large mixing bowl, whisk together the eggs and pecorino Romano cheese until smooth and creamy. Season with freshly cracked black pepper. The egg mixture should be thick, but pourable.
  4. Combine Pasta and Guanciale:
    Add the hot, drained pasta to the skillet with the crispy guanciale and toss well, making sure the pasta absorbs the rendered fat. The heat from the pasta will help flavor it.
  5. Make the Creamy Sauce:
    Now, pour the egg and cheese mixture over the hot pasta, tossing quickly to combine. The residual heat from the pasta will gently cook the eggs, forming a creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until you get the desired consistency.
  6. Serve:
    Once everything is mixed and creamy, serve your pasta carbonara immediately. Top with extra pecorino Romano and freshly cracked black pepper for that authentic touch.

Recipe Notes:

  • Guanciale is the traditional meat for Carbonara, but if you can’t find it, pancetta or bacon can be used as substitutes. However, guanciale offers a unique flavor and texture that’s hard to replicate.
  • The key to getting the perfect creamy sauce is to toss quickly with the egg mixture, making sure the eggs don’t scramble. The heat from the pasta should do the trick.
  • Cheese and pepper are essential to the flavor profile. Adjust them based on your personal taste.

Time and Serving:

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • Serving Size: This recipe serves 4 people as a main dish.

Storage Instructions:

  • Refrigeration: Pasta Carbonara is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the sauce will thicken as it sits, but you can add a bit of reserved pasta water when reheating to restore its creaminess.
  • Freezing: Freezing Carbonara is not recommended due to the creamy sauce, which may separate upon thawing. However, you can freeze the pasta (without the sauce) and reheat it with a freshly made sauce.
  • Reheating: To reheat, warm up the leftovers in a skillet over low heat, adding a splash of pasta water or cream to bring the sauce back to its smooth texture.

Nutritional Breakdown (Per Serving):

  • Calories: 500 kcal
  • Protein: 22g
  • Carbohydrates: 50g
  • Fat: 22g
  • Fiber: 3g
  • Sodium: 800mg
  • Sugar: 2g

(Note: These values are approximate and can vary based on specific ingredients used.)

Extra Tips to Make the Recipe Perfect:

  • Salt the Pasta Water: Don’t skip salting the pasta water—it’s your only chance to season the pasta itself.
  • Room Temperature Eggs: Using room temperature eggs helps create a smoother, creamier sauce when mixed with the pasta.
  • Toss Quickly: Once you pour the egg mixture over the pasta, toss it quickly to avoid scrambling the eggs. You want the residual heat from the pasta to cook the eggs gently.

How to Serve:

Pasta Carbonara is best served immediately after making it. Pair it with a green salad or some garlic bread for a perfect Italian-inspired meal. If you want a wine pairing, opt for a light white wine like Sauvignon Blanc or a Pinot Grigio to complement the richness of the dish.

Kitchen Tools Needed:

  • Large pot for boiling pasta
  • Large skillet for cooking guanciale
  • Whisk for making the egg mixture
  • Tongs or pasta spoon for tossing pasta and sauce
  • Cheese grater for freshly grated pecorino Romano

Frequently Asked Questions (FAQs):

Yes, you can use other long pasta like fettuccine, linguine, or rigatoni. Spaghetti is traditional but any pasta works.

While Carbonara is best served fresh, you can cook the pasta and guanciale ahead of time and toss them with the egg mixture just before serving.

Traditional Carbonara doesn’t use cream. The creamy texture comes from the eggs and cheese, which is the authentic method.

Yes! Pancetta or bacon works as a substitute, though they won’t provide the same flavor as guanciale.

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