Carbonara Recipe
This creamy carbonara recipe is made with eggs, Parmesan cheese, pancetta, black pepper, and pasta for a rich Italian dinner without cream. Simple, comforting, and ready in just 15 minutes.
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
Toss Off the Heat: I always turn off the heat before adding the egg and parmesan mixture because it keeps the sauce smooth and creamy instead of turning into scrambled eggs.
Save Some Pasta Water: Before draining the pasta, I like saving a little pasta water because it helps loosen the sauce and makes the carbonara glossy and silky.
Let the Pancetta Get Golden: I prefer cooking the pancetta until it is crispy and golden because those salty little pieces add so much flavor to the pasta.
Serve It Right Away: Carbonara, in my opinion, is best served immediately while the sauce is still warm, creamy, and coating the pasta perfectly.
Nutrition
Calories: 933kcal | Carbohydrates: 98g | Protein: 37g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 316mg | Sodium: 4369mg | Potassium: 502mg | Fiber: 4g | Sugar: 4g | Vitamin A: 605IU | Calcium: 313mg | Iron: 3mg
