Classic Carbonara
One of the most Classic Italian Pasta dishes, La Carbonara, Pancetta and Egg Pasta. A creamy delicious dinner recipe without the cream. Ready in 15 minutes or less.
If you are looking for a fast delicious pasta, this is the one. The first time I ever tried La Carbonara was in Italy, meeting my family in law for the first time. You may want to try this Authentic Spaghetti Carbonara.
Actually that was the first time I ate most of these amazing Italian dishes. My husband always says that one of the reasons I married him was because I would never have to go without Pasta. And he could be right!
He even has an uncle that eats a plate of Spaghetti for breakfast, oh how I can relate to that!
How to make Carbonara
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn’t burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente.
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well.
- When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds.
- Remove the pan from the heat add the egg mixture, constantly tossing together, add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended.
- Top with parmesan cheese if desired. Serve immediately.
Where did it originate?
As the story goes the first serving of Carbonara was in 1944. Apparently it was a combination of ingredients that were available to American soldiers and the creative hand of a Roman cook.
The result was the beginning of the classic spaghetti alla carbonara in other words eggs, bacon (later to become guanciale) and cheese. Overtime the recipe has evolved into the one we all know and love today!
Tip for making the best Carbonara
I learned a secret to making this pasta extra creamy, it came from a friend while sharing an espresso one Sunday morning. She told me that her secret was adding 3 tablespoons of grated (freshly grated really does make a difference) parmesan cheese into the beaten egg mixture and right she was.
If you prefer pecorino that would work too. Or you could use half and half.
Be sure your eggs are room temperature. And please no cream in the Classic Carbonara!
Different ways to make it
Some Italians swear that you should use only guanciale (my daughter included), some believe you should only use pecorino (yup, her again), some use only egg yolks and not the whole egg.
Some make it with mezza maniche, rigatoni and of course Spaghetti.
This is the recipe that I was taught and that I think we have perfected over the years, I hope you enjoy it. Buon Appetito!
Classic Carbonara Pancetta and Egg Pasta
Ingredients
- 2 tablespoons olive oil
- 3-4 tablespoons fresh grated parmesan cheese (plus extra for sprinkling)
- 3 large eggs (room temperature)
- 2/3 cup cubed pancetta
- 3 cups cooked pasta (long or short whichever you prefer)
- hot pepper flakes to taste if desired (pinch or two)
Instructions
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!
Nutrition
Re posted from November 2013.
Great recipe definitely going to do it more often.
What do you think about 1clove of garlic added.
I used strenght 6 parmegiano reggiano amazing.
You think is ok to reheat like uf any leftovers for next day lunch 😀
Hi Mihai, thanks so much, so glad you enjoyed it. Adding garlic is fine, I don’t really get all crazy about adding different things, unless of course it’s just not right, like cream 😉 . And I reheat any leftovers, I don’t have a microwave so I do it on the stove, on low heat stirring constantly. Sometimes I might add a little more oil to keep it from sticking.
Simple and delicious! Thank you
Carbonara Pancetta when I received this email, I didn’t know what I was going to serve for dinner. I made it and everyone enjoyed it. Your recipes are always great. Makes me homesick for my family back home. Thank you so much.
Hi Linda, thanks so glad everyone enjoyed it, and so glad you like recipes.
Hi Rosemary – this has long been one of my favorite dishes. However, when I made it I used just regular thick slice bacon (didn’t have any pancetta on hand). It came out great. Next time I will try and use the pancetta – if I have it. I always have bacon however. Thanks for sharing this great recipe.
Hi Kathi, I make it sometimes in Canada with bacon, I like it that way too. Have a great week.
Oh Rosemary, this looks delicious. I will definitely give this a try. I hope you and your family are safe and healthy with the coronavirus situation there in Italy.
Hi Debbie, thanks so much, I hope you enjoy it. Thanks so much for asking, yes we are safe, we are in the centre and the virus seems to be all in the North. So far so good for us anyway.
I enjoy cooking and tried this recipe. It was great, exactly as directions state however I almost made scrambled eggs when I added the egg ingredients and parmesan. What did I do wrong? Thank you
Hi Lou, sorry about that, I updated the recipe this week with better instructions. Take a look it should come out a lot creamier now.
Sorry another question. Why does the video show a different way to make it? Why do I need the water to cook the Pancetta?
Hi Andrew, the video is the same as the recipe, you aren’t seeing the water probably because I just edited it out to cut on time. I add water so the pancetta cooks slower and doesn’t stick (it’s quite thick here) to the pan. If you don’t have a problem with that then you can leave out the water. Hope that helps.
So you don’t burn it
Hi Siam, no you don’t burn it, but you can cook it until well cooked if that’s what you prefer.
What’s the green stuff in the pictures? There’s nothing in the recipe about adding herbs.
Hi Andrew, the green stuff, is just some fresh chopped parsley. It’s was added only for the photos. 🙂
Ciao Rosemary! My husband is from Chiavari in the Region of Liguria in Italy. His favorite food is Pasta Carbonara. I searched for a recipe for his Birthday and found yours. He loved it! The weird thing is that when I went back to print it later so I could save it, the recipe/ingredients were a little different. Were some changes made to your original recipe?
Hi Tracy, your husband is like my youngest, it’s her favourite too. I don’t remember making any changes, I updated the photos and that’s it. Can you tell me what the difference is? Thanks, have a great weekend.
Made this tonight. So quick and easy to make and so so yummy!!
Thanks Janet so glad you enjoyed it. 🙂
So I’m going to try this recipe tonight, a little confused about how to cook the pancetta.
Hi Jessica, you have to cook the pancetta in a large frying pan with a little oil, water and the hot pepper flakes if you are using them, do not cook them too much though. Then follow the rest of the recipe. Hope that helps.
So fry pancetta first and then add H20?
No Jessica fry it all together as written in the instructions. 🙂
Tried this recipe today. WOW. Looking forward to trying the rest of them.
Thank you for posting them.
Dens.
Hi Denis, thanks so glad you enjoyed it and let me know what you try next. Happy Holidays.
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
Hi Stephanie, thank you, I enjoy tasty tuesday, so I will be back.
This looks delicious indeed ! And it also sounds pretty easy to make 🙂
Hi Cris, It is fast and easy and delicious too, thanks.
This looks delicious, I can imagine the pasta is very creamy and yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Hi thank you, yes it is really good and creamy, and for sure I will link up again. Have a great day you too!