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A classic carbonara doesn’t need cream in order to get that traditional creamy texture. The eggs, cheese, starchy pasta water and fat from cooking the pancetta are the magic ingredients for a rich, glossy, creamy sauce.
Nicky’s Notes
The simplest recipes are often the best and spaghetti carbonara is one of those quick and easy dinners that I could eat by the bucketful!
It’s creamy and rich, and despite the speedy cooking time and small number of ingredients, always feels a little bit upscale to me.
I like to stick with the traditional method of using the eggs, cheeses and pasta water (as well as the oil from cooling the pancetta) for that lovely creamy sauce.
However, I do cheat in a couple of small ways:
- I use pancetta instead of guanciale (which is a lot fattier, but also buttery-rich and delicious – just hard to find in supermarkets near me).
- I also add in garlic, because I find hard not to include garlic in every pasta dish I make. You can leave it out if you want a more authentic carbonara and it will still be amazing!
Table of Contents
📋 Ingredients for Pancetta Carbonara
***Full recipe with detailed quantities in the recipe card below***
- I like to use a mix of Pecorino and Parmesan as I find Pecorino to be a little sharp. The Parmesan balances it out a little, for a more creamy-savoury flavour.
Pancetta v Guanciale v Bacon for carbonara
- You can swap the pancetta for guanciale (this is more authentic for carbonara). Guanciale is fattier, saltier and more rich than pancetta. But I find pancetta easier to come by in the supermarket, and cheaper too.
- If you prefer, crispy bacon works to add that salty, crispy kick. If you’re using bacon, go for streaky/rashers with a decent amount of fat on it. Cut into matchsticks before frying for a crispy exterior. Unsmoked bacon is closer in flavour to pancetta or guanciale, but you can use smoked if you like that smoky flavour.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Cook the pasta. Mix eggs and cheese. Fry pancetta and stir in garlic. Add cooked pasta. Turn off heat, add pasta water and slowly add egg mixture while lifting and lowering the pasta with a set of tongs until creamy. Serve topped with parsley, Parmesan and black pepper.
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- Be sure to turn the heat off before adding the eggs and the sauce will come together beautifully with no risk of scrambling
- The pancetta can be replaced by the beautifully rich and fatty guanciale, which is more traditional in carbonara. Or you could replace with chopped streaky bacon.
🍽️ What to serve it with
- Carbonara is a full meal, but if you feel like you need some more greens, you could add a simple salad.
- You could also serve with wedges of bread or garlic bread.
- Why not finish of with one of my favourite desserts – tiramisu!
Can you make carbonara ahead?
- No, I don’t recommend this. Reheating carbonara can cause the eggs to scramble, and will also cause the oils to separate from the sauce.
📺 Watch how to make it
Carbonara
Ingredients
- 400 g (14oz) dried spaghetti
- 3 large eggs
- 50 g (½ cup) finely grated (shredded) Pecorino Romano or Grana Padano (or just use extra Parmesan)
- 25 g (1/4 cup) finely grated Parmesan
- 1 tablespoon olive oil
- 200 g (7oz) pancetta cubes
- 2 garlic cloves peeled and minced
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
To serve
- 25 g (1/4 cup) finely grated Parmesan
- chopped fresh flat-leaf parsley
- ground black pepper
Instructions
- Cook the pasta in boiling salted water, as per the packet instructions.400 g (14oz) dried spaghetti
- Mix the eggs in a bowl together with the Pecorino Romano and the Parmesan. Set aside.3 large eggs, 50 g (½ cup) finely grated (shredded) Pecorino Romano or Grana Padano, 25 g (1/4 cup) finely grated Parmesan
- After the pasta has been cooking for 5 minutes, heat the oil in a large frying pan (skillet) over a medium heat. Add the pancetta and fry for 3–4 minutes until starting to crisp up, then add the garlic and cook for a further 30 seconds.1 tablespoon olive oil, 200 g (7oz) pancetta cubes, 2 garlic cloves
- By now, the pasta should be ready (if it’s not, turn off the heat under the pan with the pancetta and reheat it for a few seconds when ready). Using tongs, remove the pasta from the water (reserving the water in the pan) and transfer to the pan with the pancetta. Add the salt and pepper.¼ teaspoon salt, ½ teaspoon ground black pepper
- Toss the spaghetti in the pan over the heat for a minute, then turn off the heat.
- Add 4 tablespoons of the reserved pasta water to the pan, then while constantly lifting and lowering the pasta with the tongs, pour the egg mixture into the pan with the pasta.
- Continue lifting and lowering until the egg mixture coats the pasta. Add a little more pasta water if needed, until you have a lovely creamy sauce.
- Divide the pasta between bowls and top with the remaining Parmesan. Sprinkle on the parsley and black pepper before serving.25 g (1/4 cup) finely grated Parmesan, chopped fresh flat-leaf parsley, ground black pepper
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍲 More simple pasta recipes
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