Carbonara Recipe

This creamy, comforting carbonara comes together with just a few simple ingredients. It’s rich, peppery, and coated in a silky parmesan-egg sauce that clings to every strand of pasta.

Recipe Developer-Estefania

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Prep Time 3

Cook Time 12

Total Time 15

Ingredients

Instructions

In a medium bowl, whisk together the eggs, egg yolk, and black pepper until smooth.
Add the grated Parmesan cheese to the egg mixture and mix well to create a creamy sauce.
Bring 1.5 liters of water to a boil in a large pot and add the salt.
Cook the pasta in the boiling water until al dente according to package instructions.
While the pasta cook, heat the extra virgin olive oil in a large pan over medium heat.
Add the diced pancetta and cook for 4–5 minutes until crispy and golden.
Drain the cooked pasta, reserving some of the pasta water.
Add the drained pasta to the pan with the pancetta and toss to combine.
Turn off the heat and slowly pour in the egg and cheese mixture, tossing quickly to coat the pasta without scrambling the eggs.
If the sauce is too thick, add a splash of reserved pasta water until creamy.
Serve immediately with extra Parmesan cheese and black pepper if desired.

Notes

Whisk Everything Together: I like to whisk the eggs with pepper first, then stir in the cheese until smooth; it makes the sauce creamy and lump-free.

Let the Pancetta Get Crispy: I always cook the pancetta until it’s golden and crisp; it gives the dish those little bursts of salty flavor in every bite.

Toss Off the Heat: I turn off the heat before adding the egg mixture so the sauce turns silky instead of scrambled.

Loosen with Pasta Water: I usually add a spoonful or two of the hot pasta water to get the sauce extra glossy and smooth.

Serve It Right Away: I like to dish it up immediately while it’s hot and creamy; that’s when it’s at its best.

Nutrition