Pasta Carbonara is a rich and creamy Roman classic, made without cream—just egg yolks, Pecorino Romano, pancetta, and black pepper. The starchy pasta water and rendered pancetta fat create a velvety sauce that perfectly coats each strand of spaghetti. It’s quick, simple, and indulgent, making it a go-to for an elegant yet effortless meal.

Ingredients

Serves: 2

• 200g spaghetti
• 100g pancetta, diced
• 3 egg yolks
• 50g Pecorino Romano, grated
• Fresh black pepper, to taste

How to Make Pasta Carbonara

1. Cook the Pasta:
   
   • Bring a large pot of salted water to a boil.
   • Add the spaghetti and cook until al dente (about 8 minutes).
2. Prepare the Pancetta:
   
   • Meanwhile, place a medium skillet on the burner.
   • Add diced pancetta to a cold pan, then turn the heat to medium.
   • Cook for 6-8 minutes, stirring occasionally, until the fat has rendered and the pancetta is golden brown.
   • Turn off the heat and leave the pan on the burner to keep warm.
3. Make the Carbonara Sauce:
   
   • In a large mixing bowl, whisk together the egg yolks, grated Pecorino Romano, and plenty of black pepper.
   • Set aside.
4. Combine Pasta & Sauce:
   
   • Reserve ½ cup of pasta water before draining.
   • Using tongs, transfer the cooked pasta to the pan with the pancetta, tossing to coat in the rendered fat.
   • Immediately transfer the pasta and pancetta into the bowl with the egg yolks and cheese.
   • Add ¼ cup of reserved pasta water and quickly toss everything together.
   • The heat from the pasta will create a silky, creamy sauce. If needed, add a bit more pasta water until the sauce fully coats the pasta.
5. Serve & Enjoy:
   
   • Divide onto plates and top with more Pecorino Romano and black pepper.
   • Serve immediately while warm!

Tips & Variations

• Use real Pecorino Romano for authentic flavor—Parmesan can be substituted but will give a milder taste.
• No pancetta? Try guanciale (traditional choice) or thick-cut bacon.
• Don’t scramble the eggs! Mixing everything off-heat ensures the sauce stays creamy, not scrambled.
• Make it extra peppery: Add coarsely cracked black pepper for a bolder flavor.

FAQ

Can I make Carbonara without pancetta?
Yes! Guanciale is the traditional choice, but bacon works too. For a vegetarian version, try mushrooms or smoked paprika for depth.

What if my sauce gets too thick?
Simply add a splash of reserved pasta water while tossing until the sauce reaches the perfect consistency.

Can I store leftovers?
Carbonara is best enjoyed fresh, but if needed, reheat gently with a splash of water over low heat—never in the microwave!

And that’s it for Classic Pasta Carbonara! If you try it, tag me on Pinterest or Instagram—I’d love to see your creations! For more authentic Italian recipes, check out my latest dishes here.

Pasta Carbonara

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• Author: Andrea Buckett
• Yield: Serves 2

Ingredients

200g spaghetti

100g pancetta, diced

3 egg yolks

50g pecorino Romano, grated

Fresh black pepper

Instructions

1. Cook the pasta in salted boiling water until al dente about 8 minutes.

2. In the meantime, place a medium skillet on a burner. Add the diced pancetta to a cold pan. Turn the heat under the skillet to medium.  Cook the pancetta for about 6-8 minutes, stirring occasionally until some of the fat has rendered and the pancetta is browned. Once the pancetta is done, turn the stove off. The pan can stay on the burner.

3. Add the egg yolks, Pecorino Romano, into a large bowl. Add as much black pepper as you like to the bowl and stir to mix everything together. Set aside.

4. Once the pasta is cooked,use a heat proof mug or measuring cup to remove about half a cup of pasta water from the pot.

5. Use  tongs to transfer the cooked pasta to the pan with the pancetta. Move the pasta around to coat it in the pancetta fat. Immediately transfer the pasta and pancetta mixture to the bowl with the egg yolks and cheese. Add about ¼ cup of the hot pasta water and toss everything together quickly. A creamy sauce should begin to develop and will enrobe the spaghetti.  If the sauce is too thick add a little more pasta water and continue to stir until the sauce is creamy and clinging to the pasta.

6. Serve with more grated pecorino and black pepper.