If you’ve been searching for the perfect carbonara recipe, you’re in for a treat. This creamy, savory pasta dish from Rome is beloved for its simple ingredients and rich flavor. Made with silky egg sauce, salty cured pork, and plenty of Pecorino Romano, it’s a comforting classic that’s quick enough for a weeknight but elegant enough to impress dinner guests. Whether you’re a pasta enthusiast or just craving something indulgent, this carbonara recipe will have you twirling your fork in no time.
Why You’ll Love This Carbonara Recipe
- Quick & Easy – Ready in under 30 minutes with minimal prep.
- Authentic Flavor – True to its Roman roots with traditional ingredients.
- No Cream Needed – Achieves a luscious, velvety sauce naturally.
- Restaurant-Quality at Home – Impress guests without complicated steps.
- Perfect for Any Occasion – Weeknight comfort or weekend celebration.
Ingredients Needed for Perfect Carbonara Recipe
- Spaghetti or Bucatini – The classic pasta base that holds the sauce beautifully.
- Guanciale or Pancetta – Adds a savory, smoky richness that defines carbonara.
- Egg Yolks – The secret to the creamy, silky sauce.
- Pecorino Romano – Sharp, salty cheese that balances the richness.
- Freshly Ground Black Pepper – Provides warmth and depth of flavor.
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Step-by-Step Instructions to Make Carbonara Recipe
- Cook the Pasta – Boil pasta in salted water until just al dente. Reserve 1 cup of pasta water.
- Sauté the Guanciale – In a large skillet over medium heat, cook guanciale until crispy. Remove from heat.
- Whisk the Sauce – In a bowl, whisk egg yolks, Pecorino Romano, and black pepper until smooth.
- Combine Pasta & Guanciale – Toss drained pasta with guanciale in the skillet, allowing it to absorb the flavors.
- Add the Sauce – Remove from heat and stir in the egg mixture, adding reserved pasta water a little at a time until creamy.
- Serve Immediately – Top with more Pecorino and black pepper before serving.
Expert Tip: Always remove the pan from direct heat before adding the egg mixture to avoid scrambling.
Recipe Tips & Variations
- Extra Creaminess: Add an extra egg yolk for a richer sauce.
- Cheese Swap: Try half Parmesan and half Pecorino for a milder flavor.
- Vegetarian Twist: Use sautéed mushrooms instead of guanciale.
- Spicy Kick: Add a pinch of red pepper flakes for heat.
How to Store & Reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Warm gently in a skillet over low heat with a splash of pasta water to revive the sauce. Avoid microwaving to prevent overcooking the eggs.
Similar Recipes You’ll Love
If you enjoyed this carbonara recipe, you’ll want to try these other delicious dishes from our kitchen:
- Special Italian Cream Puffs with Custard Filling – Light, airy pastry filled with silky custard.
- Chicken Pot Pie Pasta – Creamy, comforting one-pot dinner with classic flavors.
- Greek Pasta Salad with Feta Dressing – Fresh, tangy, and perfect for warm days.
Frequently Asked Questions (FAQ)
Q: Can I use bacon instead of guanciale?
A: Yes, while guanciale is traditional, bacon or pancetta works well and is more accessible.
Q: Why is my carbonara sauce clumpy?
A: The heat may have been too high when adding the egg mixture. Remove from heat and stir quickly for a smooth sauce.
Q: Do I need to add cream to carbonara?
A: No, authentic carbonara is made creamy with eggs, cheese, and pasta water—no cream required.
This carbonara recipe proves that with just a handful of quality ingredients, you can create a dish that’s rich, comforting, and authentically Italian. Give it a try, share it with loved ones, and enjoy a taste of Rome right at your table. For more pasta inspiration, explore our collection of Italian recipes and bring more delicious moments into your kitchen.
Carbonara Recipe
Ingredients
- Spaghetti or bucatini pasta
- Guanciale or pancetta
- Egg yolks
- Pecorino Romano cheese
- Freshly ground black pepper
- Salt for pasta water
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water.
- In a skillet over medium heat, cook guanciale until crispy. Remove from heat.
- In a bowl, whisk egg yolks, Pecorino Romano, and black pepper until smooth.
- Toss cooked pasta with guanciale in the skillet to absorb flavors.
- Remove from heat. Stir in the egg mixture, adding pasta water gradually until creamy.
- Serve immediately with extra Pecorino and black pepper.