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Let’s turn your kitchen into a little Italian bistro tonight with my easy Carbonara! 4 ingredients, a few minutes of your time, and voilà – a luxurious pasta dish that’s sure to win hearts.
The Best Carbonara Recipe
There’s nothing quite like the magic of turning simple ingredients into something extraordinary, and that’s exactly what happens with my easy Carbonara. In just 20 minutes, you’re taking a plateful of spaghetti and transforming it into a creamy, dreamy delight with crispy guanciale and rich Pecorino cheese.
As much as you guys love my creamy carbonara recipe, many of you have said that it’s not a traditional recipe, and you’re right, it is not. Which is why I wanted to do a traditional version, which is just as creamy and with less ingredients.
Pro Tip
Have everything prepped and ready to go before you start cooking. The key to that perfectly creamy sauce is adding the egg and cheese mixture to the pasta while it’s still hot, but off the heat, to avoid scrambling the eggs. This method ensures a smooth, rich sauce that clings lovingly to each strand of spaghetti.
Ingredients You’ll Need
- Spaghetti: It’s the classic choice for Carbonara, but feel free to use any long pasta like fettuccine or linguine.
- Guanciale or Pancetta: They add a beautiful, smoky flavor. If you can’t find them, bacon is a great substitute.
- Eggs: These create the creamy texture for our sauce. Make sure they’re fresh!
- Pecorino Romano Cheese: This brings a salty, sharp flavor. If you don’t have any, Parmesan cheese is a great alternative.
- Freshly Ground Black Pepper and Salt: Adjust to taste.
Start by bringing a large pot of salted water to a boil. Toss in the spaghetti and cook it until al dente, which is usually about 1 minute less than the package instructions. Al dente pasta is key here for the perfect texture.
While your pasta’s doing its thing, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook it until it’s crispy and golden – about 5-7 minutes.
Meanwhile, in a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and a generous helping of black pepper.
Once your pasta is al dente, save about a cup of the pasta water, and then drain the rest. Immediately add the hot pasta to the skillet with the pancetta/guanciale, tossing it quickly to coat in the fat.
Then, off the heat, pour in your egg and cheese mixture, tossing everything swiftly. The heat from the pasta will cook the egg just enough to create a silky, creamy sauce. If it’s looking a bit thick, loosen it up with a splash of the reserved pasta water.
Carbonara is best served hot and fresh. So dish it up, sprinkle on a little more cheese and black pepper, and enjoy this classic Italian comfort food.
How To Serve
When I serve up this Carbonara, I love to pair it with sides that complement its rich and creamy flavor. Think light, refreshing salads, some garlic bread, or even a simple veggie dish to balance out the meal.
Frequently Asked Questions
Can I make Carbonara with cream?
Actually, traditional Carbonara doesn’t include cream, but yes you can. You can find my creamy carbonara recipe with cream here.
How can I prevent the eggs from scrambling in the pasta?
The key is to work quickly and make sure your pasta is off the heat when you add the egg and cheese mixture. Toss it continuously to evenly coat the pasta and use the residual heat to cook the eggs gently without scrambling them.
Is it okay to reheat Carbonara?
Carbonara is best enjoyed fresh, as reheating can change the texture of the sauce. If you do need to reheat it, do it gently over low heat, stirring frequently, and maybe add a splash of water to loosen the sauce.
Expert Tips
- Use fresh eggs: They’re crucial for a creamy and smooth sauce.
- Cook pasta al dente: It shouldn’t be too soft, as it continues cooking with the sauce.
- Reserve pasta water: Keep a cup before draining. It’s great for adjusting sauce consistency.
- Remove skillet from heat before adding eggs: This prevents the eggs from scrambling.
- Serve immediately: Carbonara is best enjoyed hot and fresh right off the stove.
Storing Leftovers
To store any leftover Carbonara, place it in an airtight container and refrigerate for up to 2 days. It’s best to enjoy it fresh, though, so I don’t recommend freezing this – the creamy sauce tends to separate and lose its texture when thawed. For reheating, gently warm it on the stove, adding a splash of water if needed to loosen the sauce.
More Delicious Pasta Dishes
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Easy Carbonara
This easy Carbonara recipe is a classic Italian pasta dish that’s both comforting and simple to make. With crispy guanciale, creamy eggs, and Pecorino cheese, it’s a luxurious yet easy meal perfect for any night of the week.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Bring a large pot of salted water to a boil. Toss in your spaghetti and cook it until it’s al dente. That’s usually about 1 minute less than what the package says.
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While the pasta’s cooking, grab a large skillet and heat it over medium heat. Toss in the diced pancetta or guanciale. Cook it until it’s beautifully crispy – that’s usually about 5-7 minutes.
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Meanwhile, in a mixing bowl, whisk together the eggs, Pecorino Romano, and a generous sprinkle of black pepper. This mix is the heart of your Carbonara.
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Once your pasta is perfectly al dente, save about 1 cup of the pasta water and then drain the rest. Now, here’s the critical part – while the pasta is still really hot, add it to the skillet with the pancetta/guanciale. Toss it quickly to coat it in the fat.
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Then, remove the skillet from the heat and pour in your egg and cheese mixture. Toss everything together swiftly. The heat from the pasta cooks the egg, creating a creamy sauce. If it’s too thick, add a bit of the reserved pasta water.
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Carbonara waits for no one. Serve it hot with a bit more grated cheese and a sprinkle of black pepper.
Notes
- Ensure your eggs are at room temperature for the best integration into the sauce.
- If you’re using bacon instead of pancetta or guanciale, aim for a less smoky variety to keep the flavor authentic.
- Freshly grate the Pecorino Romano cheese for a smoother, more flavorful sauce.
- Feel free to adjust the black pepper to suit your taste.
- Remember, Carbonara is best served immediately, so have your diners ready as soon as it’s off the stove!
Nutrition Information
Serving: 1servingCalories: 666kcal (33%)Carbohydrates: 76g (25%)Protein: 30g (60%)Fat: 26g (40%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 189mg (63%)Sodium: 594mg (26%)Potassium: 365mg (10%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 319IU (6%)Calcium: 310mg (31%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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