Every time I whip up this carbonara, it takes me on a culinary trip to Italy right from my kitchen. The creamy Pecorino Romano mixed with crispy pancetta creates a symphony of flavors that’s both comforting and delightfully indulgent.
I adore how Easy Pasta Alla Carbonara turns uncomplicated ingredients into a gratifying meal. With the luscious creaminess of the Pecorino Romano and the smoky taste of pancetta, this dish strikes a wonderful balance of protein and carbs.
A generous dose of freshly cracked black pepper completes the equation, with parsley serving as an optional fresh finish.
Easy Pasta Alla Carbonara Recipe Ingredients
- Spaghetti: A staple ingredient providing carbohydrates and energy for a hearty meal.
- Eggs: Rich in protein and vitamins, they add creaminess and flavor to the dish.
- Pecorino Romano cheese: Aged sheep’s milk cheese, offering a sharp, salty tang.
- Pancetta: Cured Italian meat, adding savory depth and a crispy texture.
- Garlic: Aromatic and flavorful, it enhances the savory profile of the dish.
Easy Pasta Alla Carbonara Recipe Ingredient Quantities
- 12 ounces spaghetti
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh parsley, chopped (optional, for garnish)
How to Make this Easy Pasta Alla Carbonara Recipe
1. Bring a big pot of water to a boil. Salt it generously and add the spaghetti. Cook until al dente, per the package directions. Reserve 1 cup of the starchy cooking water, then drain the pasta.
2. In a small dish, whisk the eggs and stir in the grated Pecorino Romano cheese until even.
3. Using a large skillet, set to medium heat, cook the diced pancetta. Let it get crispy, which should take about four to five minutes.
4. In a skillet, add the pancetta, and then add the minced garlic to the skillet next. Sauté for about 1 minute, and then continue with the instructions.
5. Take the skillet off the heat. Toss the hot, drained pasta with the pancetta and garlic in the skillet to mix well.
6. In a flash, mix together the egg and cheese, then pour it all into the rapidly moving pasta. If you’re using a fork to toss the pasta, it helps to use a little bit of a whipping motion to get everything well combined. The heat from the pasta cooks the eggs, turning them into a creamy sauce.
7. Incorporate reserved pasta water a little at a time until you reach your desired sauce consistency.
8. Season with freshly ground black pepper and salt to taste, adjusting to your preference.
9. Immediately serve, with a desired garnish of more grated Pecorino Romano and fresh, chopped parsley.
10. Savor your delectable pasta alla carbonara while it is hot for the optimum experience.
Easy Pasta Alla Carbonara Recipe Equipment Needed
1. Large pot
2. Small dish
3. Whisk
4. Measuring cup
5. Large skillet
6. Colander
7. Tongs or a pasta fork
8. Grater
9. Knife
10. Cutting board
FAQ
- Can I use Parmesan instead of Pecorino Romano?Indeed, you can substitute Parmesan, but it won’t taste exactly the same. Pecorino Romano is sharper, saltier, and gets its own flavor from the milk of sheep that graze in the sunny pastures of Italy. It also has a unique twist you won’t find in Parm.
- How do I prevent the eggs from scrambling?Do not let the pasta be very hot when you add the mixture of eggs. Toss in a hurry to create a smooth sauce that does not have scrambled eggs in it.
- Can I substitute the pancetta?Indeed, it is possible to use bacon in place of pancetta. The taste will be slightly more smoky.
- Is it necessary to add garlic?If you want a more traditional Carbonara, cut the garlic. It adds so much flavor, but you can leave it out.
- What if I don’t have spaghetti?Fettuccine or linguine, other long pasta shapes, can be used in place of spaghetti.
- How do I reheat leftovers?Warm slowly in a frying pan on a low flame, adding a splash of water or cream to loosen the sauce.
Easy Pasta Alla Carbonara Recipe Substitutions and Variations
Other long pastas like linguine or fettuccine can take the place of spaghetti.
Parmesan cheese can be used in place of Pecorino Romano cheese.
Guanciale or bacon can be used instead of pancetta.
Fresh garlic is preferred, but garlic powder can be used as a substitute.
Pro Tips
1. Temperature Control: Make sure the skillet is off the heat before adding the egg and cheese mixture to the pasta. This prevents the eggs from scrambling and ensures a smooth, creamy sauce.
2. Pasta Water: Add the reserved starchy pasta water gradually. The starch helps bind the sauce to the pasta, so adjust the amount until you achieve the desired creaminess without making it too runny.
3. Pancetta Crispiness: Cook the pancetta until it’s crispy, as this adds texture and a deeper flavor. If you prefer, you can use guanciale for a more traditional flavor.
4. Quick Mixing: Work quickly when tossing the pasta with the egg mixture. The residual heat from the pasta will cook the eggs delicately, forming a smooth sauce. Rapid mixing is key to avoiding clumps and ensuring even coating.
5. Customize with Pepper: Freshly ground black pepper is a crucial component of carbonara. Don’t hesitate to be generous with it, as it adds a characteristic bite and complements the rich cheese and pancetta flavors.
Easy Pasta Alla Carbonara Recipe
My favorite Easy Pasta Alla Carbonara Recipe
Equipment Needed:
1. Large pot
2. Small dish
3. Whisk
4. Measuring cup
5. Large skillet
6. Colander
7. Tongs or a pasta fork
8. Grater
9. Knife
10. Cutting board
Ingredients:
- 12 ounces spaghetti
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Bring a big pot of water to a boil. Salt it generously and add the spaghetti. Cook until al dente, per the package directions. Reserve 1 cup of the starchy cooking water, then drain the pasta.
2. In a small dish, whisk the eggs and stir in the grated Pecorino Romano cheese until even.
3. Using a large skillet, set to medium heat, cook the diced pancetta. Let it get crispy, which should take about four to five minutes.
4. In a skillet, add the pancetta, and then add the minced garlic to the skillet next. Sauté for about 1 minute, and then continue with the instructions.
5. Take the skillet off the heat. Toss the hot, drained pasta with the pancetta and garlic in the skillet to mix well.
6. In a flash, mix together the egg and cheese, then pour it all into the rapidly moving pasta. If you’re using a fork to toss the pasta, it helps to use a little bit of a whipping motion to get everything well combined. The heat from the pasta cooks the eggs, turning them into a creamy sauce.
7. Incorporate reserved pasta water a little at a time until you reach your desired sauce consistency.
8. Season with freshly ground black pepper and salt to taste, adjusting to your preference.
9. Immediately serve, with a desired garnish of more grated Pecorino Romano and fresh, chopped parsley.
10. Savor your delectable pasta alla carbonara while it is hot for the optimum experience.