Experience the true taste of Italy with this Classic Carbonara recipe! Creamy, rich, and packed with flavor – this authentic Roman dish is easier than you think.
🛒 Ingredients
- 400g spaghetti or linguine
- 200g pancetta or guanciale, diced
- 4 large egg yolks
- 2 whole eggs
- 100g Pecorino Romano cheese, finely grated
- 50g Parmesan cheese, grated
- 3 cloves garlic, minced (optional)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Freshly ground black pepper
- Salt for pasta water
👨🍳 Instructions
- Prepare the egg mixture: In a bowl, whisk together egg yolks, whole eggs, Pecorino Romano, and Parmesan cheese. Add a generous amount of black pepper. Set aside.
- Cook pasta: Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (slightly firm). Reserve 1 cup of pasta water before draining.
- Crisp the pancetta: While pasta cooks, heat olive oil in a large pan over medium heat. Add diced pancetta and cook until crispy and golden, about 5-7 minutes. Add garlic if using, cook 1 minute.
- Combine: Remove pan from heat. Add drained pasta to the pancetta pan and toss well.
- Temper the eggs: Working quickly off the heat, pour the egg mixture over the pasta. Toss vigorously to create a creamy sauce. Add pasta water a little at a time if needed for consistency.
- Serve immediately: The residual heat will cook the eggs into a creamy sauce. Serve immediately with extra cheese and black pepper on top.
💡 Pro Tips
- Never add eggs over direct heat – they will scramble!
- Use room temperature eggs for smoother sauce.
- Guanciale is traditional but pancetta works great.
⏱️ Nutrition Info
Servings: 4 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Calories: 520 | Protein: 22g | Carbs: 48g | Fat: 28g
Storage & Leftovers
Leftover carbonara doesn’t keep as well because the sauce thickens as it cools. If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat very gently in a skillet over low heat, adding a splash of reserved pasta water or milk to loosen the sauce. Avoid microwaving, as it can scramble the eggs. Carbonara does not freeze well due to its egg-based sauce.