Indulge in the rich and creamy flavors of Classic Italian Carbonara, a timeless Roman dish made with simple, high-quality ingredients. This recipe stays true to tradition—no cream, just eggs, cheese, pancetta, and pasta magic!
Recipe Overview
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~550 kcal per serving
Ingredients
- 200g (7 oz) spaghetti or rigatoni
- 100g (3.5 oz) pancetta (or guanciale), diced
- 2 large eggs (or 1 whole egg + 1 yolk for extra creaminess)
- ½ cup grated Pecorino Romano (or Parmesan)
- 1 teaspoon freshly cracked black pepper
- Salt, to taste
Instructions
1. Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta 1 minute less than the package instructions for an al dente texture.
2. Prepare the Sauce:
- In a bowl, whisk together eggs, cheese, and black pepper until smooth. Set aside.
3. Cook the Pancetta:
- In a pan over medium heat, cook the diced pancetta (or guanciale) until crispy and golden brown (about 4-5 minutes).
- Remove from heat and let cool slightly.
4. Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta.
- Toss the pasta into the pan with the pancetta (off the heat) and stir well.
- Slowly pour in the egg mixture, stirring quickly to create a creamy sauce (without scrambling the eggs).
- If needed, add a splash of reserved pasta water to loosen the sauce.
5. Serve Immediately:
- Plate the pasta and sprinkle extra Pecorino Romano and black pepper on top.
- Enjoy your authentic Italian Carbonara!
Pro Tips:
✔ No Cream Needed! The creamy texture comes from the eggs and cheese emulsifying with pasta water.
✔ Use High-Quality Cheese – Pecorino Romano gives the best authentic flavor.
✔ Avoid Scrambled Eggs – Toss the pasta off the heat while adding the egg mixture.
✔ Guanciale vs. Pancetta? Guanciale (cured pork cheek) is traditional, but pancetta works too!
This Classic Italian Carbonara is simple yet incredibly satisfying—pure Roman comfort food at its best!
