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)
- ⅔ cup cubed pancetta
- 3 cups cooked pasta (long or short whichever you prefer)
- 1-2 pinches 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.
Hi There!
I was wondering if it would be possible to find out how much fresh pasta I should use for this recipe instead of dried. I’ve become a fiend for making fresh pasta. Thanks!
Hi Jess, I would say 100-120 grams a person, so about 300 grams or 10 1/2 ounces. Good for you for making fresh pasta! Take care.
It was a very easy and tasty recipe. I feel like I made a mistake using my cast iron pan to cook the pancetta and finish the dish. When I put the egg/cheese mixture in the pan (even though I had turned off the heat a minute prior), it started to cook like scrambled eggs before I could mix it in to the pasta. I’m wondering if I should have tempered the eggs with pasta water in the hopes that it would have prevented the eggs from frying. Do you have other tips to prevent this? I’d like to know, because the dish was a hit with my 10-year old, and those are few and far-between!
Hi Todd, I think using a cast iron isn’t a good idea, cast iron retains heat longer. So the egg mixture should actually go on the pasta in the pan and then you stir it in and it shouldn’t scramble, but if you prefer you could add the pasta water to the eggs rather than after. Did you see the video at the top of the post? Glad your 10 year old likes it! Take care and Happy New Year. Let me know if you need more help.
So easy to make and delicious! Didn’t have pancetta so used thick bacon. Didn’t drain the pasta, used tongs to move the pasta dripping wet from the pot to the skillet. Tempered the eggs by whisking in the couple of tablespoons of pasta water to the eggs before adding them to the skillet with the pasta. So creamy and silky, thank you!
Hi Debby, great job, glad you liked it. Take care!
Loved this easy to make recipe.
Hi Alan, thanks so much, glad you enjoyed it. Take care.
It was the first pasta I have ever made and it is delicious!!!!
You must try it!
Thanks so much Dean, this is a good one to start with. Take care.
This is excellent! I followed the recipe exactly and it was delicious. Would definitely make again
Hi Rosemary, thanks so much, so glad you enjoyed it.
OMG yes this is delicious!! I sauted onion and garlic with the pancetta. Also added a cup of peas. Also added some garlic powder to the egg and cheese mixture. Will definitely make again!!
Thanks Tricia, glad you enjoyed it. Have a great weekend.
Two questions:
1. Were the peas frozen or thawed?
2. Was garlic powder, in addition to the raw garlic, too much?
This is so smooth and flavorful. We love it. Can the recipe be doubled without affecting the results?
Hi Barbara, thanks so much, glad you love it. And yes it can be doubled without any problems. Have a great weekend.
One of my favorites! Molto Bene`
As a 2nd generation Italian, my father made sure to have all 3 of his girls in the kitchen with him while he was cooking; we learned and loved a lot!
Thank you for your recipe, so close to my own.
Gina L.
Hi Gina, thanks so much, I love that cooking with your Dad. Happy New Year.
Simply delicious and decadent! It was easy to execute. Thanks for the great directions. (Also tried it with an addition of shrimp – also delicious.)
Hi VDP thanks so much so glad you enjoyed it. Have a great week.
Love this one too. I use it often. My Italian fried Patrizia introduced this to me..
Thanks Donald, glad you enjoyed it. Have a great weekend.
I want to make this but where is the black pepper?? Does Carbonara not have a ton of pepper?
Hi Patti, you can add it if you instead of the hot pepper flakes, whatever you prefer. 🙂
This was SO. GOOD. Your recipe was very straight forward and easy to follow, thank you!
Thanks so much Riley, glad you enjoyed it. Take care.
So delicious! Made it exactly as recipe called for! Fast, easy, filling pasta dinner!
Thanks so much Lin, glad you enjoyed it. Take care.
Outstanding! Awesome! Very easy, seems too good to be true!~but it’s that good..thank you for sharing
Hi Shelley, thanks so much, glad you liked it.