Indulge in the creamy delight of Pasta Carbonara, a dish where the richness of creamy sauce and the crispiness of bacon elevate pasta to a whole new level of deliciousness.
What is Pasta Carbonara?
Pasta Carbonara is a classic Italian dish known for its rich, creamy sauce made without cream. The sauce is a simple yet exquisite combination of eggs, cheese (typically Pecorino Romano or Parmigiano-Reggiano), pancetta or guanciale (Italian cured meat), and freshly ground black pepper. The heat from the freshly cooked pasta is used to gently cook the eggs and melt the cheese, creating a smooth sauce that lightly coats the pasta, often spaghetti.
When you’re craving comfort food, nothing will cure you like this creamy pasta carbonara recipe. It’s rich and flavorful, made with nothing but a few pantry staples. For more pasta recipes, try Chicken Caprese Pasta Salad, Bruschetta Chicken and Pasta, or Best Ever Baked Ziti.
Table of Contents
Reasons to Love This Pasta
- Pasta Carbonara is a versatile dish, easily adaptable with different types of pasta.
- Its creamy texture offers a comforting and indulgent eating experience.
- The combination of crisp bacon and pasta delivers a satisfying smoky and savory flavor.
Recipe Ingredients
- Bacon: Adds a smoky, savory flavor with a crispy texture and a satisfying crunch.
- Parmesan Cheese: Brings a nutty, salty flavor and a slightly gritty texture.
- Eggs and Egg Yolk: Thicken the sauce, adding a silky, smooth texture and a rich taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Pasta Choices: Spaghetti is the traditional choice for Carbonara, but you can also opt for other long, thin pasta like angel hair for a delicate twist. Short pasta like shells, penne, or macaroni are typically not used in this dish.
- Cheese Options: While Parmigiano Reggiano is the classic choice, Romano is a suitable alternative for those seeking a slightly different flavor profile. Avoid using pre-grated Parmesan from a green container, as it tends to clump and doesn’t melt as well.
How to Make Pasta Carbonara
Step 1: In a large skillet set over medium heat, add the bacon and water. Cook for 6 minutes, then reduce the heat to medium-low and continue cooking for an additional 8 minutes.
Step 2: Drain the bacon and transfer it to a small bowl, reserving about 1 teaspoon of fat from the bacon in the pan. Return the pan to the heat and sauté the garlic.
Step 3: Add the garlic to the bowl with the bacon.
Step 4: In a separate mixing bowl, whisk together the eggs, yolk, Parmesan, salt, and pepper.
Step 5: Boil pasta according to the package’s directions. Set a colander in a large bowl.
Step 6: Drain the cooked pasta into the colander, reserving the pasta cooking water in the large bowl. Using a glass measuring cup, measure 1 cup of hot pasta water and discard the remaining water. Place the pasta in the empty and hot large bowl.
Step 7: Slowly pour and whisk ½ cup of the pasta water into the egg mixture, then slowly pour the mixture over the pasta while using tongs to toss and coat. Add the bacon and garlic, and toss to combine.
Step 8: Let the pasta rest for 2 minutes, then toss. Repeat 2 more times. Thin with the remaining reserved pasta water if needed.
Step 9: Serve immediately. Top with additional cheese and ground black pepper, if desired.
Expert Tip
Ensure your eggs are at room temperature to prevent clumping. Add the eggs immediately after removing the pasta from the heat, as direct heat can cause the sauce to curdle. Slowly incorporate the eggs into the pasta, using tongs to toss the noodles thoroughly, ensuring an even coating for a silky, smooth carbonara sauce.
Frequently Asked Questions
While Pasta Carbonara does involve raw eggs, they are gently cooked by the heat of the pasta, reducing the risk. However, it’s recommended that vulnerable groups, such as pregnant women and the elderly, avoid consuming dishes with raw eggs due to potential health risks.
Adding heavy cream to Pasta Carbonara isn’t traditional, but it’s an option for those desiring a creamier texture. Mix it with the eggs and cheese, but note it may alter the classic silky texture and flavor.
Complement Pasta Carbonara with sides like a refreshing Cucumber Dill Salad, Almond Bacon Brussels Sprout Salad for a crunchy texture, Best Cheesy Garlic Bread for a savory touch, or Garlic Parmesan Artisan Bread.
Storage Info
STORE leftover Pasta Carbonara in an airtight container in the refrigerator for up to 3 days. It’s not recommended to freeze this dish, as the creamy egg sauce may separate and become grainy upon thawing.
REHEAT it gently in a skillet over low heat, adding a little water or milk to help the sauce emulsify again. Stir frequently until just heated through to avoid scrambling the eggs. We do not recommend microwaving, as it can heat unevenly and spoil the texture.
More Italian Pasta Recipes to Try
Pasta Carbonara Recipe
Ingredients
- 8 slices bacon - cut into bite-sized pieces
- 1/2 c water
- 4 cloves garlic - minced
- 1 lb spaghetti
- 1 1/3 c Parmesan cheese - grated
- 3 eggs - room temperature
- 1 egg yolk
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- In a large skillet set over medium heat, add the bacon and water. Cook for 6 minutes, then reduce the heat to medium-low and continue cooking for an additional 8 minutes.
- Drain the bacon and transfer it to a small bowl, reserving about 1 teaspoon of fat from the bacon in the pan. Return the pan to the heat and sauté the garlic.
- Add the garlic to the bowl with the bacon.
- In a separate mixing bowl, whisk together the eggs, yolk, Parmesan, salt, and pepper.
- Boil pasta according to the package’s directions. Set a colander in a large bowl.
- Drain the cooked pasta into the colander, reserving the pasta cooking water in the large bowl. Using a glass measuring cup, measure 1 cup of hot pasta water and discard the remaining water. Place the pasta in the empty and hot large bowl.
- Slowly pour and whisk ½ cup of the pasta water into the egg mixture, then slowly pour the mixture over the pasta while using tongs to toss and coat. Add the bacon and garlic, and toss to combine.
- Let the pasta rest for 2 minutes, then toss. Repeat 2 more times. Thin with the remaining reserved pasta water if needed.
- Serve immediately. Top with additional cheese and ground black pepper, if desired.
Honestly, I was surprised how smooth the sauce turned out. Tossed everything in and it just worked.
We make this recipe at least every other week, so it seems. I know that all my kids will eat it. So simple to put together too!
Sometimes my kids just want some pasta without the marinara. This is perfect! Very kid-friendly!