Pasta Carbonara Recipe

Pasta Carbonara is all about simplicity and flavor, marrying creamy, salty, and umami notes in one dish. This restaurant-quality Italian recipe is perfect for both a quick dinner and impressing guests. Ready in less than 30 minutes!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course

Cuisine: Italian

Keyword: Pasta Carbonara

Servings:

Calories: 792kcal

Ingredients

½ pound spaghetti or rigatoni
¼ pound bacon sliced
3 egg yolks room temperature
¼ cup Pecorino Romano grated
Cooking water from pasta
Salt and pepper to taste

US Customary - Metric

Instructions

Cook spaghetti according to the package directions. Reserve 2 cups of the cooking water and then drain the pasta.
½ pound spaghetti
Heat a non-stick pan over medium heat and add the bacon. Cook for a few minutes, or until it’s soft and starts releasing fat.
¼ pound bacon
In a small bowl, whisk the egg yolks, black pepper, and Pecorino until creamy. Add 1 tablespoon of the pasta water to make it easier, the mixture should be creamy.
3 egg yolks, ¼ cup Pecorino Romano, Cooking water from pasta
Add the cooked pasta to the large sauté pan with the bacon along with 2 to 3 tablespoons of the pasta cooking water. Cook everything together for 1 minute over high heat.
Turn the heat off and remove the pan from the stove. Add the egg yolk mixture and stir constantly for 30 seconds - this should be fast and non-stop. Add a bit more pasta water if needed to make it creamy.
Season with salt and pepper.
Salt and pepper to taste

Notes

Cheese: While Pecorino Romano is traditional, you can also try Parmesan for a slightly different flavor profile. Some even like to mix both cheeses. I recommend grating the cheese on the finest side of your grater to make it melt perfectly into the sauce.
Pasta: Spaghetti or rigatoni are traditional and work best because they hold the sauce well, but you can use any pasta you like.
Avoid Cream: True Roman Carbonara doesn’t include cream; the creamy texture comes from the emulsion of egg yolks, cheese, and pasta water.
Protein: If you’re looking for a more authentic version, try pancetta or guanciale. Vegetarian bacon is also a great option to keep this meat-free.
Keep the Eggs from Scrambling: Make sure the pan isn’t too hot when adding your egg mixture to avoid scrambling the eggs. The heat should be off, and the pan should be removed from the hot burner so the residual heat can do the work.

Storage and Reheating Instructions

Refrigerate: Store any leftover Carbonara in an airtight container in the refrigerator as soon as it cools down. It’s best to eat it within one to two days.
Reheating Tips: When reheating, try to avoid the microwave as it can scramble the egg in the sauce. Instead, gently reheat on the stove over low heat, adding a splash of water or leftover pasta cooking water to help the sauce regain its creamy texture.
Add Fresh Cheese: Sprinkling some fresh grated cheese when reheating can also help revive the flavors and add a bit of moisture back into the dish.
Serve Immediately: Once reheated, serve the pasta immediately for best results.

Nutrition