Pasta Carbonara with Pancetta is a creamy dish that’s super comforting! Made with spaghetti, crispy pancetta, eggs, and cheese, it’s a simple yet delicious meal perfect for any night.
This dish is a crowd-pleaser, and I love how quick it is to whip up! Just cook the pasta, fry the pancetta, and mix everything together—easy peasy and oh-so-tasty!
Key Ingredients & Substitutions
Spaghetti: This pasta shape is classic for carbonara, but you could swap it for fettuccine or linguine if you prefer. I often use what I have on hand, and it still turns out delicious!
Pancetta: Pancetta adds a savory depth. If you can’t find it, bacon is a great substitute. It gives a similar flavor, though it can be a little smokier. I enjoy a mix sometimes for a twist!
Eggs: Fresh eggs are key here. For a lighter option, you could use egg whites or a combination of whole eggs and egg whites if you prefer less richness.
Pecorino Romano Cheese: This cheese has a sharp, salty flavor. If it’s hard to find, Parmesan will work, though it’s milder. Remember, using freshly grated cheese always enhances the dish!
Black Pepper: Freshly ground black pepper is essential for flavor. I recommend using it generously; it balances the richness beautifully.
How Do You Prevent Scrambled Eggs in Carbonara?
The key to a creamy sauce without scrambled eggs is managing the temperature. Once the pasta is drained, add it to the pancetta off the heat. This allows the residual heat to cook the eggs without scrambling them.
- Make sure the pasta is hot when mixing with the egg mixture; this helps create the creamy sauce.
- Add reserved pasta water gradually to adjust the sauce’s consistency. If it seems too thick, a little water will help it loosen up.
- Stir quickly and continuously to blend everything smoothly. This bit of active cooking brings all the components together perfectly!
How to Make Pasta Carbonara With Pancetta
Ingredients You’ll Need:
- 12 oz (340g) spaghetti
- 4 oz (115g) pancetta, diced
- 3 large eggs
- 1 cup (100g) freshly grated Pecorino Romano cheese (or Parmesan)
- 2 cloves garlic, peeled and left whole (optional)
- Freshly ground black pepper
- Salt, for pasta water
- Fresh parsley, finely chopped (for garnish, optional)
How Much Time Will You Need?
This delicious Pasta Carbonara takes about 20 minutes in total—10 minutes for prep and about 10 minutes for cooking. It’s a quick and easy dish perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember to stir occasionally!
2. Prepare the Pancetta:
While the pasta is cooking, grab a large skillet and place it over medium heat. Add the diced pancetta into the skillet and cook it until it’s crispy and golden. This should take about 5-7 minutes. If you like, toss in the whole garlic cloves while cooking the pancetta for extra flavor. Just remember to remove and discard the garlic later!
3. Mix the Egg and Cheese:
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a good amount of freshly ground black pepper. Make sure everything is well combined. This mixture will create a creamy sauce for your pasta!
4. Combine Pasta and Pancetta:
Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the spaghetti. Quickly add the hot pasta to the skillet with the crispy pancetta, but be sure to turn off the heat. This will help prevent the eggs from scrambling when you add them.
5. Create the Sauce:
Pour the egg and cheese mixture over the hot pasta immediately. Use tongs or a large spoon to quickly toss and stir the pasta. You want to coat every strand of spaghetti with the creamy sauce. If it looks a bit thick, that’s where the reserved pasta water comes into play—add it gradually until you get your desired creamy consistency!
6. Season and Serve:
Taste your pasta and add more freshly ground black pepper if you like. If you’re feeling fancy, sprinkle some chopped fresh parsley over the top for garnish!
7. Enjoy!
Serve your Pasta Carbonara immediately, with extra grated Pecorino Romano cheese on the side for those who want a little more cheesy goodness. Enjoy every creamy, delicious bite!
Can I Use Different Pasta for Carbonara?
Absolutely! While spaghetti is traditional, you can use fettuccine, linguine, or even bucatini if you prefer. Just adjust the cooking time according to the type of pasta you choose!
What if I Can’t Find Pancetta?
No worries! Bacon is a great substitute for pancetta. It may add a slightly smokier flavor, but it will still make for a delicious Carbonara!
How Can I Make This Dish Vegetarian?
If you want to make a vegetarian version, you can skip the pancetta and use sautéed mushrooms or sun-dried tomatoes for flavor. You could also add vegetables like peas or asparagus for extra texture and color!
Can I Store Leftover Pasta Carbonara?
Yes, you can store leftovers! Place them in an airtight container and refrigerate for up to 2 days. To reheat, warm gently in a pan over low heat, adding a splash of pasta water or a little olive oil to help revive the sauce.