Save to Pinterest I threw this together on a Tuesday night when the fridge was nearly empty and I was too tired to think. All I had was eggs, some pancetta I'd forgotten about, and a wedge of Parmesan. What came out of that pan was so good I actually sat down at the table instead of eating over the sink. Sometimes the best meals happen when you stop trying so hard.
The first time I made this for my sister, she looked up halfway through her bowl and said it tasted better than the place we went to in Rome. I laughed, but she was serious. She even asked me to write it down for her, which never happens. Now it's the dish I make when I want someone to feel cared for without making a big deal out of it.
Ingredients
- Spaghetti or linguine: Use whatever long pasta you have, but make sure it's good quality because it's the backbone of the whole dish.
- Eggs: They create the silky sauce, so use fresh ones and make sure they're at room temperature so they emulsify better.
- Parmesan cheese: Grate it yourself from a block, the pre-grated stuff doesn't melt the same way and you'll end up with grainy sauce.
- Heavy cream: This isn't traditional, but it gives you a little insurance against scrambled eggs if you're nervous about the technique.
- Black pepper: Crack it fresh and be generous, it's not just seasoning, it's part of the flavor profile.
- Pancetta or guanciale: Pancetta is easier to find, guanciale is more authentic, either way, get it from the deli counter and ask them to cut it thick.
Instructions
- Boil the pasta:
- Get your water boiling hard and salt it like the sea. Cook the pasta just until it still has a little bite, then scoop out half a cup of that starchy water before you drain anything.
- Crisp the pancetta:
- While the pasta bubbles away, toss the pancetta into a dry skillet over medium heat. Let it sizzle and render its fat until the edges turn golden and crispy, then pull the pan off the heat.
- Mix the sauce base:
- Crack your eggs into a bowl, add the Parmesan, cream if you're using it, salt, and a lot of black pepper. Whisk it smooth so there are no streaks of egg white.
- Combine pasta and pancetta:
- Drop the hot drained pasta right into the skillet with the pancetta and toss everything together so the pasta picks up all that rendered fat.
- Coat with egg mixture:
- Take the skillet completely off the heat, pour in your egg mixture, and toss fast and constantly. Add splashes of pasta water as you go until the sauce turns creamy and clings to every strand without pooling at the bottom.
- Serve immediately:
- Get it onto plates while it's still steaming. Finish with more Parmesan and parsley if you have it.
Save to Pinterest There was a night last winter when the power went out and I made this by candlelight on the gas stove. My neighbor came over because she smelled the pancetta through the wall. We ate it straight from the pan with two forks, laughing about how ridiculous and perfect it was. That's when I realized this recipe wasn't just about dinner, it was about the moments that happen around it.
What to Do If It Goes Wrong
If your sauce looks grainy or broken, don't panic. Pull the pan off the heat, add a few tablespoons of hot pasta water, and whisk it hard. The starch will help bring it back together. I've saved more than one batch this way, and no one ever knew.
How to Make It Feel Fancy
Serve it in warmed bowls and grate fresh Parmesan over the top at the table. Add a crack of pepper and a drizzle of good olive oil. Suddenly your fifteen minute dinner looks like something you'd order at a trattor ia.
Leftovers and Storage
Carbonara doesn't really reheat well because the eggs can get rubbery, but if you have to, do it gently in a skillet with a splash of cream or milk. Honestly though, this is best eaten the moment it's made, so try to only make what you'll finish.
- Store any leftovers in an airtight container in the fridge for up to one day.
- Reheat gently over low heat with a little added liquid to loosen the sauce.
- Do not microwave it or the eggs will turn weird and grainy.
Save to Pinterest This is the kind of recipe that makes you feel like you know what you're doing in the kitchen, even on the nights when you really don't. Keep the ingredients around and you'll always have something good to fall back on.
Recipe FAQs
- → Can I omit the cream in this carbonara?
Yes, skipping the cream creates a more traditional Roman style, relying solely on eggs and Parmesan for richness.
- → What can I use instead of pancetta?
Thick-cut bacon is a good substitute if pancetta is unavailable, offering similar flavor and texture.
- → How do I ensure the sauce is creamy and not scrambled?
Remove the skillet from heat before adding the egg mixture and toss vigorously. Adding reserved pasta water slowly helps create a smooth, glossy sauce.
- → Which pasta types work best for this dish?
Spaghetti or linguine are ideal as they hold the sauce well and cook quickly to al dente texture.
- → What drinks pair well with this carbonara?
Crisp white wines like Pinot Grigio or Verdicchio complement the creamy, savory flavors perfectly.