This carbonara recipe is creamy, rich, and made without cream. It uses eggs, Parmesan cheese, pancetta, black pepper, and pasta to create a simple Italian dinner with a silky sauce.
Why You'll Love My Carbonara Recipe
- It is creamy without using cream.
- It uses simple ingredients but tastes rich.
- It is ready quickly for a weeknight dinner.
- The pancetta adds a crispy, salty bite.
I like this recipe because it feels comforting without needing many ingredients, very much like my Fettuccine Al Burro. Carbonara gets its creamy texture from eggs, Parmesan cheese, and hot pasta water, not cream. When the egg mixture is tossed with the hot pasta off the heat, it gently thickens into a silky sauce instead of scrambling.
The pasta water is important because it helps the cheese and eggs loosen into a glossy coating. That is what makes the sauce cling to the pasta so beautifully. It is also the kind of quick dinner I make when I want something full of flavor, like my Creamy Hummus Pasta or Gigi Hadid Pasta. The pancetta adds salty crispness, the black pepper gives warmth, and the parmesan brings everything together.
Key Ingredients in Carbonara
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Eggs, Egg Yolk & Black Pepper: I use 2 eggs, 1 egg yolk, and black pepper to create the base of the sauce. The extra yolk makes it richer and helps the pasta turn creamy.
- Parmesan Cheese: I use Parmesan because it melts into the eggs and gives the carbonara its salty, savory flavor.
- Pasta Water, Salt & Pasta: The salted water seasons the pasta as it cooks, and the pasta water helps loosen the sauce so it becomes silky.
- Extra Virgin Olive Oil & Pancetta: I like using a little olive oil to cook the pancetta until golden and crisp. It adds so much flavor to the final dish.
How to Make Carbonara
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Sauce: Whisk together the eggs, yolk, black pepper, and grated parmesan in a bowl until smooth.
2. Cook the Pasta: Boil salted water, cook the noodles until al dente, and reserve a cup of pasta water before draining.
3. Cook the Pancetta: While the pasta cooks, heat extra virgin olive oil in a pan and crisp the pancetta until golden.
4. Combine and Serve: Toss the pasta with the pancetta, then off the heat, add the egg mixture and mix quickly. Add reserved pasta water as needed, then serve with more parmesan and black pepper.
Tips for Better Carbonara
Turn Off the Heat First: I always turn off the heat before adding the egg mixture because it keeps the sauce creamy and smooth instead of scrambling the eggs.
Toss Quickly: As I pour in the egg and parmesan mixture, I like tossing the pasta quickly so the sauce coats everything evenly and turns silky.
Save More Pasta Water Than You Think: Before draining the pasta, I always save a little extra pasta water because it gives me room to loosen the sauce if it feels too thick.
Storage
I like storing leftover carbonara in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently over low heat with a splash of water to help loosen the sauce and keep it creamy.
What to Serve With Carbonara
I like serving carbonara with a simple tomato salad, crusty ciabatta, or garlic bread. Since the pasta is rich, something fresh on the side works really well.
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Recipe
Carbonara Recipe
Ingredients
- 2 large eggs
- 1 large egg yolk
- ½ teaspoon black pepper
- 50 g grated Parmesan cheese
- 1.5 l water
- 1 tablespoon salt
- 250 g pasta
- 1 tablespoon extra virgin olive oil
- 100 g pancetta - diced
Instructions
- In a medium bowl, whisk together 2 large eggs, 1 large egg yolk, and ½ teaspoon black pepper until smooth and well combined.
- Add ½ cup (50 g) grated Parmesan cheese to the egg mixture and stir until creamy. Set aside while you cook the pasta.
- Bring 6 cups (1.5 l) water to a boil in a large pot and add 1 tablespoon salt. Add 9 oz (250 g) pasta and cook until al dente according to the package instructions.
- While the pasta cooks, heat 1 tablespoon extra virgin olive oil in a large pan over medium heat. Add 3.5 oz (100 g) diced pancetta and cook for 4-5 minutes until crispy and golden.
- Before draining the pasta, reserve some pasta water. Add the drained pasta directly to the pancetta and toss well to coat.
- Turn off the heat and slowly pour in the egg and parmesan mixture while tossing the pasta quickly to create a creamy sauce without scrambling the eggs.
- Add a little reserved pasta water if needed until the sauce becomes silky and glossy. Serve immediately with extra parmesan cheese and black pepper on top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This is my go-to meal on a busy weeknight. It's so easy to make and always hits the spot