Homemade Carbonara – Authentic, Easy & Quick Recipe
Carbonara is one of the simplest yet most delicious dishes from Italian cuisine. Today, we’ll be making an authentic, classic version of this pasta dish, without cream, allowing the fresh, high-quality ingredients to shine. Fresh pasta, flavorful cheese, pancetta, and eggs – everything you need for a delightful and shareable meal.
Check out the video for a step-by-step guide:
Essential Ingredients:
For this classic Carbonara recipe, you will need:
- 300g of fresh pasta (linguine is preferable)
- 150g of aged Pecorino Romano cheese, grated
- 200g of pancetta, sliced into strips
- 4 eggs
- A pinch of salt
- Freshly ground black pepper
Prepare the Cheese
Start by grating your aged Pecorino Romano cheese. Its intense, slightly salty flavor is perfect for bringing out the best in the Carbonara. The texture is crumbly, making it easy to grate. Once grated, set the cheese aside to use later in the recipe.
Tip: Use a fine grater to achieve a smooth consistency.
Pancetta: The Star of Carbonara
Pancetta is a key ingredient in this recipe. Cut it into thin strips, and then into uniform cubes to ensure even cooking. Place it in a cold pan and heat it over medium heat. This allows the fat to melt slowly without burning the pieces.
Once the pancetta is golden and crispy, remove it from the pan and set it aside in a bowl. Keep the pan with the rendered fat to cook the pasta and other ingredients.
Preparing the Eggs
Crack the 4 eggs into a bowl. Lightly whisk them with a pinch of pepper. Gradually incorporate the grated cheese while stirring. Let the mixture sit at room temperature while you proceed with the rest of the preparation.
Perfectly Cooking Fresh Pasta
Bring a large pot of salted water to a boil. Add the pasta and stir gently to prevent sticking. Once the pasta is cooked al dente, quickly drain it, saving a cup of the cooking water. This starchy water is crucial for binding the sauce together later.
Making the Carbonara Sauce
Add the drained pasta back into the pan with the rendered fat from the pancetta. Pour in the egg and cheese mixture, stirring constantly to avoid scrambling the eggs. Add the crispy pancetta back into the pan, mixing everything together. If the sauce feels too thick, add a bit of the saved pasta water to achieve that creamy consistency that Carbonara is famous for.
Important: The key to a successful Carbonara is not to cook the eggs on too high of a heat. The residual heat from the pan will be enough to create a creamy sauce.
Serving with Style
Serve the Carbonara immediately with hot plates to keep the dish warm. For the finishing touch, sprinkle a little extra grated cheese on top for added flavor.
Ingredient Substitutions
If you’re missing any ingredients, here are some substitutes you can use:
- Pecorino Romano cheese can be replaced with Parmesan cheese.
- Pancetta can be swapped with lardons or guanciale (if you can find it).
- If you don’t have fresh pasta, dry pasta like spaghetti or fettuccine will work just fine.
Related Recipes You Might Enjoy
To expand your pasta repertoire, consider these delightful options:
- Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
A rich and creamy dish that’s a favorite among pasta lovers. - Easy Salmon Pasta – Quick & Delicious Weeknight Recipe
A light and flavorful option for seafood enthusiasts. - Easy Cacio e Pepe – Authentic Italian Recipe with 3 Ingredients
A simple yet classic Italian pasta dish.
Tips for a Perfect Carbonara
- Don’t over-salt the pasta water. Pecorino Romano and pancetta are both quite salty.
- Work quickly: Mix the eggs and cheese as soon as the pasta is drained to take advantage of the residual heat.
- Don’t overheat the sauce. The eggs should form a creamy sauce, not scrambled eggs.
Frequently Asked Questions
- Do I need to use cream in my Carbonara?
No! Authentic Carbonara is made without cream. The creamy texture comes from the eggs, cheese, and pasta water. - Can I prepare this recipe in advance?
This dish is best enjoyed immediately. If you must prepare it ahead of time, keep the components separate and assemble them right before serving. - Can I freeze Carbonara?
Freezing Carbonara is not recommended after the eggs have been incorporated, as the texture can become grainy when reheated.
Whether you’re slicing pancetta or grating cheese, the right tools play a crucial role in making this dish perfect. Enjoy your Carbonara, and check back for more delicious recipes soon!
Easy and Quick Carbonara Recipe
Ingredients
- 300 g of fresh pasta linguine is preferable
- 150 g of aged Pecorino Romano cheese grated
- 200 g of pancetta sliced into strips
- 4 eggs
- A pinch of salt
- Freshly ground black pepper
Instructions
Prepare the Cheese
- Start by grating your aged Pecorino Romano cheese. Its intense, slightly salty flavor is perfect for bringing out the best in the Carbonara. The texture is crumbly, making it easy to grate. Once grated, set the cheese aside to use later in the recipe.
- Tip: Use a fine grater to achieve a smooth consistency.
Pancetta: The Star of Carbonara
- Pancetta is a key ingredient in this recipe. Cut it into thin strips, and then into uniform cubes to ensure even cooking. Place it in a cold pan and heat it over medium heat. This allows the fat to melt slowly without burning the pieces.
- Once the pancetta is golden and crispy, remove it from the pan and set it aside in a bowl. Keep the pan with the rendered fat to cook the pasta and other ingredients.
Preparing the Eggs
- Crack the 4 eggs into a bowl. Lightly whisk them with a pinch of pepper. Gradually incorporate the grated cheese while stirring. Let the mixture sit at room temperature while you proceed with the rest of the preparation.
- Perfectly Cooking Fresh Pasta
- Bring a large pot of salted water to a boil. Add the pasta and stir gently to prevent sticking. Once the pasta is cooked al dente, quickly drain it, saving a cup of the cooking water. This starchy water is crucial for binding the sauce together later.
Making the Carbonara Sauce
- Add the drained pasta back into the pan with the rendered fat from the pancetta. Pour in the egg and cheese mixture, stirring constantly to avoid scrambling the eggs. Add the crispy pancetta back into the pan, mixing everything together. If the sauce feels too thick, add a bit of the saved pasta water to achieve that creamy consistency that Carbonara is famous for.
- Important: The key to a successful Carbonara is not to cook the eggs on too high of a heat. The residual heat from the pan will be enough to create a creamy sauce.
Video
Notes
Ingredient Substitutions
If you’re missing any ingredients, here are some substitutes you can use:- Pecorino Romano cheese can be replaced with Parmesan cheese.
- Pancetta can be swapped with lardons or guanciale (if you can find it).
- If you don’t have fresh pasta, dry pasta like spaghetti or fettuccine will work just fine.
Tips for a Perfect Carbonara
- Don’t over-salt the pasta water. Pecorino Romano and pancetta are both quite salty.
- Work quickly: Mix the eggs and cheese as soon as the pasta is drained to take advantage of the residual heat.
- Don’t overheat the sauce. The eggs should form a creamy sauce, not scrambled eggs.
Frequently Asked Questions
- Do I need to use cream in my Carbonara?
No! Authentic Carbonara is made without cream. The creamy texture comes from the eggs, cheese, and pasta water. - Can I prepare this recipe in advance?
This dish is best enjoyed immediately. If you must prepare it ahead of time, keep the components separate and assemble them right before serving.
Freezing Carbonara is not recommended after the eggs have been incorporated, as the texture can become grainy when reheated.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Traditional Gratin Dauphinois – Easy and Authentic French Recipe
A creamy and comforting side dish. - Homemade Caesar Salad – Authentic Recipe with Chef’s Tips
A classic salad to complement your main courses. - Chocolate Mousse Recipe: Richer Than Jeff Bezos!
A decadent dessert to end your meal on a sweet note.
