Pasta Carbonara: The Creamiest Italian Classic You Can Make in Minutes

Ingredient Overview: Simple, Rich, and Satisfying

Main Ingredients

• Spaghetti (200g):

  • Classic for Carbonara, but you can use fettuccine, linguine, or rigatoni if preferred.

  • Substitute: Whole wheat or gluten-free pasta for a twist.

• Pancetta (100g):

  • Diced and fried crisp, this Italian bacon brings a rich, porky bite.

  • Substitute: Guanciale (the Roman favorite) or even regular bacon. For a meat-free option, use smoked tempeh or mushrooms.

• Eggs (2):

  • They form the base of the creamy sauce—no cream needed!

• Parmesan Cheese (50g):

  • Finely grated Parmigiano-Reggiano (or Pecorino Romano for a sharper bite).

  • Substitute: Grana Padano, asiago, or a hard cheese of choice.

• Olive Oil (2 tbsp):

  • For frying pancetta and finishing the pasta.

  • Substitute: Butter works for a richer flavor.

• Salt (1 tsp):

  • For seasoning both pasta water and sauce.

Optional Extras:
Freshly ground black pepper, a sprinkle of chopped parsley, or an extra pinch of chili flakes.

Nutrition Facts (Per Serving)

Recipe makes 2 hearty servings.

• Calories: 570 kcal

• Protein: 26g

• Fat: 24g

• Carbohydrates: 63g

• Fiber: 3g

• Saturated Fat: 8g

• Sugar: 2g

• Sodium: 1060mg

• Calcium: 220mg

(Values are approximate; will vary with product brands and specific cheeses/meats used.)

Step-by-Step Instructions: Easy Carbonara for Everyone

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook 200g spaghetti for about 10 minutes, or until al dente. Reserve ½ cup pasta cooking water, then drain.

2. Sauté Pancetta

• While pasta cooks, heat 2 tbsp olive oil in a frying pan over medium heat.

• Add 100g diced pancetta and fry for about 5 minutes until golden and crisp. Remove from heat.

3. Prepare Egg and Cheese Mixture

• Whisk 2 eggs in a bowl with 50g finely grated parmesan and 1 tsp salt. Add a generous grind of black pepper if you like.

4. Combine and Toss

• Return drained pasta to the pot (off the heat).

• Add the hot pancetta (and oil from the pan). Toss to combine.

• Quickly pour in the egg/cheese mixture, stirring vigorously so the eggs gently thicken in the residual heat (without scrambling).

• Add a splash of reserved pasta water to help coat the pasta and make the sauce ultra creamy.

5. Serve Hot

• Serve immediately. Top with extra parmesan and pepper, if desired.

• Enjoy every creamy, salty, perfectly silky bite!

Chef’s Tips & Tricks for Perfect Carbonara

• Work Quickly: The heat of the pasta cooks the eggs into a creamy sauce—stir fast!

• No Direct Heat: Never put the pasta back on the stove after adding the eggs or you risk scrambling them.

• Pasta Water Magic: The starchy reserved pasta water is key for a glossy, smooth sauce.

• Don’t Overcook: Go for al dente pasta—soft but still with a bite.

• Use the Right Cheese: Authentic carbonara uses Pecorino Romano; parmesan gives a milder, nutty touch.

Creative Serving Ideas

• Add Fresh Veg: Peas or spinach stir in easily for color and nutrition.

• With Chili: Add a pinch of red pepper flakes for a subtle heat.

• Brunch Version: Serve with a poached egg or fried egg on top.

• Herby: Sprinkle with fresh basil or parsley for a fragrant finish.

• With Garlic Bread: Pair alongside for extra comfort.

FAQ: Pasta Carbonara

Q: Can I make Carbonara without pork?
Absolutely! Use mushrooms, sun-dried tomatoes, or smoked tofu as a savory substitute.

Q: Can I use cream in the sauce?
Traditional Italian carbonara never uses cream—eggs and cheese provide all the richness needed!

Q: Can I reheat leftovers?
Reheat gently in a skillet with a splash of water; avoid overheating to keep the sauce creamy and prevent scrambling.

Q: Is this gluten-free?
Use your favorite gluten-free spaghetti, and check that cheese is gluten-free.

Q: What’s the best way to avoid scrambled eggs?
Work off the heat! The residual heat from the pasta is enough to thicken the sauce without cooking the eggs too fast.