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Pasta Carbonara: one of the most famous recipes in Roman cuisine. It’s simply made with 5 ingredients and comes together within 30 minutes! Rich, decadent, and comforting, this recipe is over 100 years old and still delicious.

Everyone has a different version of this recipe. Whether it’s made traditionally, with pancetta or bacon, or without eggs, all are still appetizing. The traditional carbonara pasta was invented in 1944 when an American soldier came to Italy. This was during a time of rations, so the soldier created a pasta dish with spaghetti, powdered eggs, bacon, and liquid cream. Thus, carbonara was born by accident! In 1946, the dish spread to Rome. A tavern began to serve this dish, then the rest of Italy got on board, which soon spread to the rest of the world. The carbonara we know today was invented in Rome.

This dish is creamy with the eggs, cheesy, and comforting. The eggs are tempered in a way so it’s cooked without scrambling. The crucial part in a good carbonara is mixing the eggs into the pasta. You don’t want them to scramble, so you have to be fast. If you want an eggless carbonara, then look out for one soon!

How to make Pasta Carbonara

• Guanciale: This is a key ingredient. Guanciale is flavorful and fatty. It’s a cured Italian meat made with pork jowl or cheeks. A traditional carbonara uses guanciale, but if it’s not readily available, you can use pancetta. Keep in mind that pancetta is drier. You can also use bacon if you really want to.
• Whole Eggs & Egg Yolks
• Grated Pecorino Romano Cheese: This cheese is also a key ingredient. Pecorino Romano was born in Lazio. Parmesan cheese is another variation of the recipe.
• Black Pepper
• Spaghetti: Some people use bucatini or linguine.

Tips & FAQs

• Storage: I do not recommend storing this. It’s best consumed fresh. If you try to reheat this, the eggs will scramble. If you desperately want to store this and reheat it for tomorrow, try using a double boiler and heating it up that way. Stir constantly to ensure the egg doesn’t cook.
• Variations:
  • If guanciale isn’t available, you can use pancetta or bacon. Keep in mind that pancetta is drier and bacon is salty.
  • You can use parmesan cheese instead of pecorino romano, as some recipes out there use that.
  • For an eggless version, keep a look out for a recipe!

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 4

Author Dani Bayer

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Print

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Pasta Carbonara

Pasta Carbonara: one of the most famous recipes of Roman Cuisine. It’s simply made with 5 ingredients and comes together within 30 minutes! Rich, decadent, and comforting, this recipe is over 100 years old and still delicious.

Ingredients

• 12 oz spaghetti
• 7 oz guanciale
• 4 whole eggs
• 2 egg yolks
• 1 cup pecorino Romano
• Black pepper, to taste

Instructions

1. Cook the pasta according to the directions for al dente. Reserve 1 cup of pasta water (you may not need all of it).
2. In a bowl, whisk together the eggs until thoroughly beaten. Whisk in the pecorino romano cheese, and black pepper.
3. In a skillet, fry the guanciale until crispy. Do not drain the fat. Add the pasta to the skillet. Once it starts sizzling, remove it from the heat immediately.
4. Add in the egg mixture and continuously toss. It shouldn’t be lumpy nor cook the eggs. Add in some pasta water if needed and stir.

Notes

Storage: I do not recommend storing this. It’s best consumed fresh. If you try to reheat this, the eggs will scramble. If you desperately want to store this and reheat it for tomorrow, try using a double boiler and heating it up that way. Stir constantly to ensure the egg doesn’t cook.

Variations:

• If guanciale isn’t available, you can use pancetta or bacon. Keep in mind that pancetta is drier and bacon is salty.
• You can use parmesan cheese instead of pecorino romano, as some recipes out there use that.
• For an eggless version, keep a lookout for a recipe!

Nutrition Facts

Calories

795.69

Fat (grams)

47.62 g

Sat. Fat (grams)

19.55 g

Carbs (grams)

64.75 g

Fiber (grams)

2.73 g

Sugar (grams)

2.5 g

Protein (grams)

25.78 g

Sodium (milligrams)

734.66 mg

Cholesterol (grams)

176.36 mg

The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.

https://missravenskitchen.com/2023/05/30/pasta-carbonara

pasta, main dishes, italian

Pasta, Italian, Main Dishes

Italian

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