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Easy Authentic Carbonara Recipe

Authentic Carbonara is an easy Italian pasta recipe using eggs, cheese and bacon. This is an easy carbonara recipe that any home cook can feel confident in making! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 569 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound dry bucatini or spaghetti
  • 1 tablespoon kosher salt
  • 10 ounces bacon or pancetta , diced or cut into 1-inch slices
  • 2 whole eggs
  • 4 egg yolks
  • 1/2 cup Pecorino Romano cheese , finely grated
  • 1/2 cup reserved pasta water*
  • freshly ground pepper
  • Maldon sea salt

Instructions

    Cup of Yum
  1. In a large pot, boil enough water for pasta. When it comes to a rolling boil, add 1 tablespoon coarse kosher salt.
  2. Cook pasta according to package directions or al dente, or even 1 minute less.
  3. When pasta is done, ladle out about 1 cup of starchy boiling water to a heat safe measuring cup. Drain pasta and set aside.
  4. In a large skillet, cooking bacon or pancetta over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accomodate 1 pound of cooked pasta.
  5. Cook bacon until cooked, but not crispy. Remove bacon to a paper towel lined plate, but reserve rendered bacon grease.
  6. Eyeballing it, reserve about 2 tablespoons of bacon fat, discarding the rest. Set skillet aside.
  7. In a medium bowl, whisk 2 whole eggs with 4 egg yolks. After whisked, combine with pecorino romano cheese and about 2 tablespoons reserved pasta water. Set aside.
  8. Add pasta to the skillet and toss well with bacon fat.
  9. Remove from heat (or just turn off burner) and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to heat the sauce over the pasta.
  10. Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat. Add cooked bacon back to the mix.
  11. If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water. You may not use all of the pasta water.
  12. Transfer to serving dishes and season with freshly ground pepper, Maldon sea salt and additional cheese. Serve immediately.
  13. If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

  • What if I forgot to reserve some of the pasta water? I can't tell you how many times I've done this. My husband hears the curse word from the kitchen and he doesn't even ask, instead yelling in "forgot to save some water!" I even put the measuring cup with a ladle right by the cooktop, still I fail. So I have also become really good and finding alternate solutions. The easiest is just a small amount of cornstarch in water. About 1 tablespoon for 1 cup of water. Afterall, pasta water is just starchy water. 

Nutrition Information

Calories 569kcal (28%) Carbohydrates 57g (19%) Protein 22g (44%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 224mg (75%) Sodium 443mg (18%) Potassium 302mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 305IU (6%) Calcium 131mg (13%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 569

% Daily Value*

Calories 569kcal 28%
Carbohydrates 57g 19%
Protein 22g 44%
Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 224mg 75%
Sodium 443mg 18%
Potassium 302mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 305IU 6%
Calcium 131mg 13%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.