Looking for a quick and tasty meal? This Carbonara is exactly what you need! It’s easy to make, packed with flavor, and ready in just 20 minutes.
You’ll love how the creamy sauce comes together with just a few simple ingredients. Perfect for busy weeknights or when you want something comforting but don’t have much time 🙂
So, if you are ready to move past your buttered noodles phase and on to something more indulgent, you will love this creamy carbonara recipe. Get ready to fall in love with your new favorite pasta dish.
Table of Contents
Recipe Video
Why This Recipe Works
This spaghetti carbonara recipe works because it is quick and easy to prepare and uses simple, high-quality ingredients to create a delicious and comforting dish. With only a handful of ingredients, you can whip up a classic Italian meal in under 30 minutes.
The beauty of carbonara lies in its simplicity and the harmony of flavors. The salty pancetta pairs perfectly with the creamy, cheesy sauce, while the freshly ground black pepper adds a subtle kick. Fresh parsley or other garnishes enhance the dish with a burst of color and freshness.
Ingredients
Spaghetti:
Cook the spaghetti until it's al dente (firm to the bite). This ensures the pasta holds up well when tossed with the sauce. If you don't have spaghetti or prefer a different type of pasta, several alternatives work well in a carbonara recipe. Linguine, fettuccine, or bucatini are excellent substitutes due to their similar long, thin shapes. For a slightly different texture, you can use penne, rigatoni, or farfalle, which also hold the sauce nicely. Even gluten-free pasta or vegetable noodles like zucchini or squash noodles can be used for a healthier twist.
Pancetta:
Traditionally, carbonara is made with either pancetta or guanciale (cured pork cheek) because of their rich, savory flavor and tender texture, which complements the creamy sauce and adds depth to the dish. Bacon, prosciutto, and turkey bacon all work well as alternatives if pancetta or guanciale can't be found.
Butter:
Butter is sometimes used in carbonara to enhance the richness and depth of flavor, adding a smooth, creamy texture to the sauce. If you prefer not to use butter or need an alternative, olive oil will offer a lighter flavor, while ghee offers the same richness of butter with less lactose.
Garlic:
Fresh garlic is used in carbonara because of its aromatic and pungent flavor, which enhances the overall taste of the dish. In the absence of fresh garlic, garlic powder, minced shallots, or garlic-infused oil are all flavorful options.
Parmesan:
Parmesan and pecorino romano cheeses are traditional choices for making a classic carbonara sauce. However, you can also use Asiago, Grana Padano, romano, or aged gouda if alternative options are required.
Eggs:
After combining the pasta with the egg mixture and cheese, remove the pan from heat. Mix everything quickly and thoroughly to coat the pasta evenly without overcooking the eggs. While eggs are essential in a carbonara sauce, other options can be used to make an alternative. Heavy cream, Greek yogurt, silken tofu, and cashew cream can all be used to create an alternative carbonara sauce.
Parsley:
Garnishing carbonara with fresh parsley adds a pop of color, freshness, and a subtle herbaceous flavor that complements the rich and creamy pasta. Other garnish options are lemon zest, chives, or basil.
How to Make Carbonara
Step One:
Prepare the spaghetti according to the instructions on the package. Strain and set aside.
Step Two:
Heat a pan or skillet over medium heat and add pancetta to brown.
Step Three:
Once browned, add butter and garlic. Saute until aromatic.
Step Four:
Add the cooked pasta to the pan and top with parmesan. Toss to incorporate.
Step Five:
Stir the egg into the mixture and season with salt and pepper. Once the egg is cooked, remove from heat.
Step Six:
Serve topped with fresh parsley, and enjoy!
Tips
- Before draining the pasta, save a cup of the cooking water. This starchy water helps create a silky sauce when mixed with the eggs and cheese.
- Tempering the eggs is crucial when combining the egg mixture with the hot pasta. Slowly drizzle the egg mixture into the pasta while stirring vigorously to prevent the eggs from scrambling.
- If the sauce is too thick, add some of the reserved pasta water to loosen it up. If it's too runny, let it sit for a minute off heat to thicken slightly before serving.
What to Serve With Carbonara
Carbonara pairs well with a variety of side dishes that complement its rich flavors. A simple green salad with a light vinaigrette provides a refreshing contrast to the creamy pasta.
Garlic bread or focaccia is perfect for soaking up any leftover sauce, while roasted vegetables such as asparagus, broccoli, or cherry tomatoes add a touch of color and freshness. For a complete meal, consider serving a side of bruschetta.
Looking for more ideas? Check out What To Serve With Carbonara for 15 delicious recipes.
FAQs
Can I make carbonara ahead of time?
Carbonara is best served immediately after preparation to enjoy its creamy texture. Reheating can cause the sauce to become grainy or the eggs to overcook.
How do I store leftover carbonara?
To store leftover carbonara, cool it promptly and transfer it to an airtight container. Refrigerate for up to 3-4 days. To freeze, place it in a freezer-safe container, ensuring it's tightly sealed to prevent freezer burn. Consume within 1-2 months for best quality.
What is the best way to reheat leftover carbonara?
If it's frozen, thaw your leftover carbonara overnight in the refrigerator before gently reheating it on the stove, adding a splash of cream or pasta water to restore creaminess.
More Pasta Recipes
What's not to love about a simple pasta dish like this Italian spaghetti carbonara? Check out this collection of more pasta recipes to inspire your next Italian-style feast.
Instant Pot Crack Chicken Pasta
Carbonara
Ingredients
- 350 grams spaghetti
- 100 grams pancetta chopped
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ cup parmesan shredded
- 3 eggs beaten
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Prepare the spaghetti according to the instructions on the package. Strain and set aside.
- Heat a pan or skillet over medium heat and add pancetta to brown.
- Once browned, add butter and garlic. Saute until aromatic.
- Add the cooked pasta to the pan and top with parmesan. Toss to incorporate.
- Stir the egg into the mixture and season with salt and pepper. Once the egg is cooked, remove from heat.
- Serve topped with fresh parsley, and enjoy 🙂
Video
Nutrition
Notes
- Before draining the pasta, save a cup of the cooking water. This starchy water helps create a silky sauce when mixed with the eggs and cheese.
- Tempering the eggs is crucial when combining the egg mixture with the hot pasta. Slowly drizzle the egg mixture into the pasta while stirring vigorously to prevent the eggs from scrambling.
- If the sauce is too thick, add some of the reserved pasta water to loosen it up. If it's too runny, let it sit for a minute off heat to thicken slightly before serving.