Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Difficulty: Easy
Introduction
Indulge in the ultimate comfort food with this Creamy Italian Pasta Carbonara. This classic dish combines the richness of eggs, the sharpness of Pecorino Romano cheese, and the savory goodness of pancetta or guanciale. The result is a silky, creamy sauce that clings to every strand of pasta, creating a meal that’s both luxurious and incredibly satisfying. Perfect for a weeknight dinner or a special occasion, this recipe brings authentic Italian flavors right to your table.
Ingredients
For the Pasta Carbonara:
- 12 oz (340g) spaghetti or other long pasta
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 oz (115g) pancetta or guanciale, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water. - Cook the Pancetta
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 4-5 minutes. Add the minced garlic and sauté for an additional minute. - Prepare the Egg Mixture
In a medium bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Set aside. - Combine and Toss
Add the hot pasta to the skillet with the pancetta and garlic. Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing everything together rapidly. If the sauce is too thick, add some reserved pasta water, a little at a time, until it reaches your desired consistency. - Serve
Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley, if desired, and serve immediately.
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 20g
- Carbs: 50g
- Fat: 18g
Benefits
This Creamy Italian Pasta Carbonara is more than just delicious; it’s also a well-balanced dish. The eggs and cheese provide a good source of protein, while the pasta offers carbohydrates for energy. The pancetta adds a dose of healthy fats, making this meal satisfying and nourishing. Plus, it’s a simple recipe that’s quick to prepare, making it perfect for busy weeknights.
FAQ
1. Can I substitute Pecorino Romano with Parmesan cheese?
Yes, you can substitute Pecorino Romano with Parmesan cheese if that’s what you have on hand. However, Pecorino Romano has a sharper, more distinct flavor that is traditional in Carbonara.
2. What is the difference between pancetta and guanciale?
Pancetta is Italian cured pork belly, similar to bacon but not smoked. Guanciale is cured pork jowl or cheek, and it has a richer flavor. Both are traditional in Carbonara, but guanciale is the more authentic choice.
3. How do I prevent the eggs from scrambling?
To avoid scrambling the eggs, remove the skillet from heat before adding the egg and cheese mixture. Toss the pasta rapidly to ensure the sauce remains smooth and creamy.
4. Can I use a different type of pasta?
Yes, while spaghetti is the most common choice, you can use other long pasta like fettuccine, linguine, or bucatini for this recipe.
5. Can I add vegetables to this dish?
Although traditional Carbonara doesn’t include vegetables, you can add peas, spinach, or asparagus to give it a fresh twist. Just be sure to cook the vegetables separately and toss them in with the pasta.
6. Is there a vegetarian version of Carbonara?
To make a vegetarian version, you can omit the pancetta or guanciale and use smoked paprika or roasted mushrooms to add a similar depth of flavor.
