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Home » Ingredient » Pasta » Classic Carbonara

Classic Carbonara

By: Rosemary Published: March 3, 2020 Updated on: March 18, 2023

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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.

Pasta on a fork and in a white plate.

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!

Table of Contents

  • How to make Carbonara
  • Where did it originate?
  • Tip for making the best Carbonara
  • Different ways to make it
      • Never Miss a Recipe!
  • Classic Carbonara Pancetta and Egg Pasta
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Nutrition

How to make Carbonara

  1. 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.
  2. 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.
  3. While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well.
  4. 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.
  5. 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.
  6. 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! 

Pasta in a grey pan.

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!

Carbonara on a white plate.

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!

Pasta on a fork and in a white plate.
carbonara on a white plate
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    Classic Carbonara Pancetta and Egg Pasta

    Rosemary Molloy
    Carbonara Pancetta and Egg Pasta, a fast, easy and delicious authentic Italian Pasta recipe. A creamy bacon and egg Spaghetti dish.
    4.97 from 61 votes
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 3 servings
    Calories 362 kcal

    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

    Calories: 362kcalCarbohydrates: 36gProtein: 14gFat: 16gSaturated Fat: 4gCholesterol: 169mgSodium: 157mgPotassium: 112mgFiber: 2gVitamin A: 280IUCalcium: 88mgIron: 2.3mg
    Keyword carbonara
    Tried this recipe?Let us know how it was!

    Re posted from November 2013.

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      Eggs, Main Dish, Most Posts, Pasta, Pork

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      1. Todd E says

        January 10, 2023 at 1:59 am

        4 stars
        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!

        Reply
        • Rosemary says

          January 10, 2023 at 4:23 pm

          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.

          Reply
      2. Debby says

        October 30, 2022 at 11:11 pm

        5 stars
        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!

        Reply
        • Rosemary says

          November 1, 2022 at 4:42 pm

          Hi Debby, great job, glad you liked it. Take care!

          Reply
      3. alan byard says

        July 22, 2022 at 10:24 pm

        5 stars
        Loved this easy to make recipe.

        Reply
        • Rosemary says

          July 24, 2022 at 7:19 pm

          Hi Alan, thanks so much, glad you enjoyed it. Take care.

          Reply
      4. Dean says

        March 7, 2022 at 8:09 pm

        5 stars
        It was the first pasta I have ever made and it is delicious!!!!
        You must try it!

        Reply
        • Rosemary says

          March 9, 2022 at 12:14 pm

          Thanks so much Dean, this is a good one to start with. Take care.

          Reply
      5. Rosemary says

        May 5, 2021 at 11:58 am

        5 stars
        This is excellent! I followed the recipe exactly and it was delicious. Would definitely make again

        Reply
        • Rosemary says

          May 5, 2021 at 6:02 pm

          Hi Rosemary, thanks so much, so glad you enjoyed it.

          Reply
      6. Tricia Gonzalez says

        March 18, 2021 at 12:23 am

        5 stars
        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!!

        Reply
        • Rosemary says

          March 19, 2021 at 8:42 pm

          Thanks Tricia, glad you enjoyed it. Have a great weekend.

          Reply
        • Sonny says

          December 8, 2022 at 4:59 pm

          Two questions:
          1. Were the peas frozen or thawed?
          2. Was garlic powder, in addition to the raw garlic, too much?

          Reply
      7. Barbara says

        February 26, 2021 at 10:16 pm

        5 stars
        This is so smooth and flavorful. We love it. Can the recipe be doubled without affecting the results?

        Reply
        • Rosemary says

          February 27, 2021 at 1:21 pm

          Hi Barbara, thanks so much, glad you love it. And yes it can be doubled without any problems. Have a great weekend.

          Reply
      8. Gina Luzzi says

        January 2, 2021 at 12:12 am

        5 stars
        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.

        Reply
        • Rosemary says

          January 4, 2021 at 5:23 pm

          Hi Gina, thanks so much, I love that cooking with your Dad. Happy New Year.

          Reply
      9. VDP says

        December 7, 2020 at 12:52 am

        5 stars
        Simply delicious and decadent! It was easy to execute. Thanks for the great directions. (Also tried it with an addition of shrimp – also delicious.)

        Reply
        • Rosemary says

          December 7, 2020 at 4:27 pm

          Hi VDP thanks so much so glad you enjoyed it. Have a great week.

          Reply
      10. Donald Wahlstrom says

        December 4, 2020 at 10:37 pm

        5 stars
        Love this one too. I use it often. My Italian fried Patrizia introduced this to me..

        Reply
        • Rosemary says

          December 5, 2020 at 7:37 pm

          Thanks Donald, glad you enjoyed it. Have a great weekend.

          Reply
      11. Patti says

        December 4, 2020 at 3:14 am

        I want to make this but where is the black pepper?? Does Carbonara not have a ton of pepper?

        Reply
        • Rosemary says

          December 4, 2020 at 8:18 am

          Hi Patti, you can add it if you instead of the hot pepper flakes, whatever you prefer. 🙂

          Reply
      12. Riley says

        September 6, 2020 at 2:24 am

        5 stars
        This was SO. GOOD. Your recipe was very straight forward and easy to follow, thank you!

        Reply
        • Rosemary says

          September 6, 2020 at 8:55 am

          Thanks so much Riley, glad you enjoyed it. Take care.

          Reply
      13. Lin says

        August 11, 2020 at 1:00 am

        5 stars
        So delicious! Made it exactly as recipe called for! Fast, easy, filling pasta dinner!

        Reply
        • Rosemary says

          August 11, 2020 at 7:28 pm

          Thanks so much Lin, glad you enjoyed it. Take care.

          Reply
      14. shelley cannon says

        August 10, 2020 at 2:19 am

        5 stars
        Outstanding! Awesome! Very easy, seems too good to be true!~but it’s that good..thank you for sharing

        Reply
        • Rosemary says

          August 10, 2020 at 7:01 pm

          Hi Shelley, thanks so much, glad you liked it.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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