This easy pasta carbonara takes al dente pasta and smothers it in a creamy egg and cheese sauce. Quick and easy perfect for weeknight meals.
Carbonara is an Italian pasta dish made with noodles, eggs, cheese, salt, and pepper and often pork is often added to the mix.
If you’re looking for other pasta recipes, try my homestyle spaghetti , Crock Pot lemon caper butter chicken pasta or dry mein. And be sure to leave space for dessert with an amazing fried ice cream.
What type of pasta can I use for carbonara?
Spaghetti is most commonly used, however you can use fettuccine, pene or really any pasta you’d like.
What type of pork is used in carbonara?
Guanciale (Italian cured pork cheek) is most commonly used. You can also use pancetta or bacon.
What do I need to make pasta carbonara?
- Pasta
- Eggs
- Cheese
- Pancetta
- Salt and pepper
Tips for a great pasta carbonara
- Be sure to use freshly grated cheese. Pre grated cheese has a coating that prevents sticking. This can affect the smoothness of the recipe.
- Be sure to save some pasta water to add back in to the pasta to help create the smoothest sauce.
- Pasta carbonara is best eaten immediately. I can be stored in the fridge, however reheating it can change the consistency of the sauce.
How long does it take to make pasta carbonara?
This recipe will take about 30 minutes to make. Perfect for busy weeknight meals.
How to make pasta carbonara?
In a large pot bring 6 quarts of water to a boil. Once water starts rolling salt the water.
While the water is coming to a boil grate cheese and slice pancetta.
In a medium mixing bowl add egg yolks, eggs, and cheese. Whisk to combine. Add salt and pepper to taste. Set aside.
In a large pot add olive oil and pancetta. Fry pancetta until crispy.
Add pasta to boiling water and cook according to package directions. Reserve 1 cup of pasta water. Drain pasta.
Add pasta noodles to pancetta. Toss to combine. Add half of the egg and cheese mixture. Stir constantly to combine. Add about 1/2 cup of the pasta water to the pasta. Continue tossing until well combined.
Top with shredded cheeses, salt/pepper to taste. Serve immediately.
Easy Pasta Carbonara
Ingredients
- 1 pound spaghetti noodles
- 1 cup parmigiana reggiano
- 1 cup pecorino romano
- 8 ounces pacetta
- 5 egg yolks
- 2 eggs
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- In a large pot bring 6 quarts of water to a boil. Once water starts rolling salt the water.
- While the water is coming to a boil grate cheese and slice pancetta.
- In a medium mixing bowl add egg yolks, eggs, and cheeses. Whisk to combine. Add salt and pepper to taste. Set aside.
- In a large pot add olive oil and pancetta. Fry pancetta until crispy.
- Add pasta to boiling water and cook according to package directions. Reserve 1 cup of pasta water. Drain pasta.
- Add pasta noodles to pancetta. Toss to combine. Add half of the egg and cheese mixture. Stir constantly to combine. Add about 1/2 cup of the pasta water to the pasta. Continue tossing until well combined.
- Top with shredded cheeses, salt/pepper to taste. Serve immediately.
Notes
Nutrition
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