With just a few quality ingredients, our Classic Creamy Carbonara is simple, elegant and guaranteed to make your eyes roll back in pure bliss with every bite.
When it comes to traditional Italian pasta, it seems the simplest and ones with the fewest ingredients are often the most delicious and beautiful. Pomodoro pasta are made using tomatoes and basil, Puttanesca uses tomatoes, olives, capers, garlic and anchovies, Cacio e Pepe is just cheese and pepper, and our favourite, Creamy Carbonara is made using just eggs, pecorino Romano, cured pork and pepper.
When you travel to Italy and really taking in the food culture, you notice the appreciation for simple and beautiful ingredients and meals. These simple dishes are the ones where you get the best tomatoes. You use fresh herbs instead of dried, and get the real cheese as opposed to the stuff you sprinkle on. When you use the best, you will get amazing results. It forces you to slow down and truly appreciate the food you are eating.
If there was one dish to sum up my experience in Italy this past May, it’s Creamy Carbonara. In between gelato, cannoli and all the americanos, this simple and elegant dish consisting of bacon, eggs and pasta was literally my food version of a summer romance. Every menu, every restaurant in Rome, if Carbonara was on the menu, it was being ordered.
“Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty. ” - Jamie Oliver
Reminiscing on my love affair, Carbonara is a pasta dish consisting of eggs, bacon (pancetta or guanciale), pecorino cheese, black pepper and pasta, and has climbed the charts as my favourite Italian dish. While made with simple ingredients, the elegance of this dish is all in the technique.
How to Make Creamy Carbonara Step by Step
Boil Water for the Spaghetti
Get a large pot of water and salt it heavily. If you taste the water, it should taste like the sea. Bring the water to a boil and toss in the pasta. Cook until it's tender but still a little firm to the bite. This is what Italian's call al dente.
How to Cook the Pancetta
Place cubed pancetta or guanciale in a large skillet with a clove of garlic and cook on medium heat. Start with a cold pan so that the fat renders out slowly, resulting in a tender chew. Cook the meat until it is browned but not crispy. It should take about 4-5 minutes for guanciale or 5-7 minutes for pancetta. Remove and discard the garlic, then add the black pepper.
Prepare the Eggs to Make Carbonara
While the pork is cooking, get a small bowl, crack the eggs into it, add a handful of grated pecorino Romano and beat them until well combined.
Add the Spaghetti
Once the pork is cooked, reserve about a half cup of the pasta water, drain the spaghetti and toss into the skillet with the pancetta. Stir the spaghetti until it begins to soak up the pancetta fat then add a good splash of the pasta water.
Creating the Carbonara Sauce
While stirring and tossing the pasta, pour in the eggs. Keep tossing, incorporating the eggs into the water until it forms a creamy and glossy sauce around the spaghetti. You can add a couple more splashes of water as necessary. Serve with an additional sprinkling of pecorino and a few twists of black pepper.
Helpful Tools and Ingredients to Make Carbonara
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Classic Creamy Carbonara with Pancetta
Ingredients
- 1 lb fresh or dry spaghetti
- 8 oz pancetta diced
- 1 large garlic clove skin in tact and smashed
- 4 large eggs
- ¾ cup pecorino romano, grated
- 1 tsp black pepper
Instructions
- Bring a large pot of salted water to boil. Add pasta and cook until al dente (tender but still firm to the bite). Do not drain the pasta.
- In a small bowl, whisk together the eggs and three-quarters of the grated pecorino.
- Place the pancetta and garlic clove in a large skillet. Turn heat to medium and cook, stirring every minute, until the pancetta has browned, but not crisp, about 5-7 minutes. Remove and discard the garlic, then add the black pepper.
- Reserving about a half cup of the pasta water, drain the spaghetti and add it to the pancetta. Toss until the spaghetti is coated with the pancetta fat. Remove from heat and add about a ⅓ cup of the pasta water.
- While stirring and tossing the pasta, pour in the eggs, continuing to toss until the spaghetti is well coated and glossy. Add additional pasta water if necessary, to get a creamy consistency.
- To serve, use tongs to pick up a good serving of pasta. Place the tongs on a large spoon and twist to wrap them in the spaghetti. Place the spaghetti on a plate while twisting and slowly release the tongs, leaving a serving that resembles a bird’s nest. Sprinkle with additional pecorino Romano and black pepper.
Video
Notes
Nutrition
Kerry A says
Carbonara is my favorite pasta! I love the simplicity of this recipe. Making it tonight.
Chef Sous Chef says
Thanks Kerry. We couldn't agree more 😉
sheenam | thetwincookingproject.net says
This pasta looks so good. Your pictures are so beautiful! Trying this recipe super soon.
Chef Sous Chef says
Thanks so much Sheenam! Let us know what you think once you make the recipe ?
Julie says
It was so yummy !
Recette parfaite 🙂
Chef Sous Chef says
Thanks Julie! Appreciate the kind words.
Marisa says
How glorious and gorgeous this simple pasta dish is. It’s simplicity at its best, both pleasing to eye and taste buds. Wishing I could have a taste...!
Chef Sous Chef says
Thanks Marisa, we couldn't agree more!
Jesisca says
Divine! Carbonara is our fav pasta to make for an at-home date night so I'll be sure to try out your recipe!
Chef Sous Chef says
It's become our go-to date night recipe too!
Dawn - Girl Heart Food says
One of my absolute favourites is carbonara! I mean, seriously, there is no going wrong!! And now I'm craving. Looks SO good, you guys!
Chef Sous Chef says
Thanks Dawn!
Bernice Hill says
What a lovely series of photos...they really make me want to grab a fork and dig right in! Thank you for such a wonderful, authentic post. I always think it's so odd that so many people ask for cream or over complicate this dish, it's supposed to be super simple just like you have made it!
Justine says
Your photos are absolutely gorgeous! I just discovered your blog after you left a comment on my latest recipe and it's beyond stunning. Keep up the fantastic work!
Meg says
Oh my gosh! This carbonara looks INSANE. I love how simple you make it sound. I will be sure to try this as soon as I get my hands on some fresh pancetta. Thanks Phil!
Amanda says
Made this. Few nights ago and it was fabulous! Thank you such a simple yet decadently flavorful recipe!
Chef Sous Chef says
That's wonderful Amanda! Thanks so much for sharing your experience with us.
Leslie says
Carbonara is so magical, isn't it? When I worked in Italy, we used to make carbonara as a staff meal because it's so simple once you've got the right ingredients and technique down. Your photos are dreamy, as always! Brava!
marilyn @family food around the clock says
love the recipe and the video! Thanks for sharing 🙂
Dana says
YES. Honestly, one of my favorite things about Italian cuisine is the appreciate for simple, and demonstrating that simple is beautiful. This recipe is such a great way to illustrate that. I absolutely love this.
Katie says
Can't wait to make this for date night tonight!
Chef Sous Chef says
It's our favourite date night recipe!
Kathy Lair says
Please explain how much is 200g and 75g. Thanks
Chef Sous Chef says
Hi Kathy,
Thanks for the question. The pancetta would be about 8 oz and the cheese would be 3/4 cups of grated pecorino. Thanks for flagging, we have updated the recipe with conversions. Let us know how you enjoy the recipe
Cathy says
Wow, this was easy and so delicious! My hubby thought I’d been in the kitchen ALL day. Next time I’ll Are more pasta water to make the sauce a little creamier. The directions were spot on for a perfect dish! This will definitely be on my list for company!
Chef Sous Chef says
So happy to hear you loved the carbonara. It's definitely one of our favourite pastas to serve to guests... always a crowd pleaser!
Sarah Bailey says
Simple and delicious!
Chef Sous Chef says
Thanks Sarah! Couldn't agree more.
Colin T Hadlow says
I followed a recipe (not yours) for two people and using Trader Joes grated Parmesan, I got such a salty dish it was almost inedible. I used real pancetta. Is the TJ parmesan too salty? Where did I go wrong. I only salted the pasta water (heavily) but added no extra salt just pepper, otherwise I followed the directions to a tee.
Chef Sous Chef says
Hi Colin,
I can't speak for the other recipe, however, we very lightly salt the pasta water and I haven't used TJ's Parmesan so don't know the flavour, to judge on its saltiness. Sorry I can't be much help 😉
Henning says
Excellent recipe, but I think you forgot to mention only to use the egg yolk? The egg white should not go into the carbonara 🙂
Chef Sous Chef says
Thanks for the comment Henning. We do use whole eggs in our version this recipe so that there is no wasting of the egg white, however, we definitely agree that you would use only egg yolks in a truly authentic carbonara.
Kalie says
Would it be possible to leave out the pancetta? Vegetarian here!
Philip + Mystique says
Hi Kalie,
I think butter would likely be the best replacement to get the fat and creaminess that the pancetta offers.