5.0 from 48 votes
Pasta Carbonara
The best Pasta Carbonara recipe is simple, creamy, and one of Italy's best-known dishes. Follow my step-by-step instructions for the best pasta carbonara that everyone will enjoy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 people
Calories: 762 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- ½ lb rigatoni or spaghetti noodles , I recommend Barilla or De Cecco brands.
- ¼ cup pancetta- , or thick-sliced bacon, cut into 1-inch strips
- 1 egg
- 2 egg yolks
- ⅔ cup pecorino romano , or Parmigiano Reggiano
- coarse salt
- freshly ground black pepper
Instructions
- Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.
- Grate the pecorino and add the eggs. Beat with a whisk until smooth.
- Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it’s ‘al dente'. Reserve pasta water.
- Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.
- Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.
- Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.
- Serve immediately while still hot.
Cup of Yum
Notes
- Pasta: Choose a long or short pasta, depending on your taste. We like the brands Barilla, De Cecco, and Mezze Maniche. I recommend rigatoni, spaghetti or linguine since the pasta is rough, so the sauce sticks nicely to it.
- Pecorino or Parmesan? Freshly grated pecorino cheese is best. You can also use parmesan cheese. Only use freshly grated cheese.
- Careful with the Eggs: Does your carbonara look like scrambled eggs? If so, something has gone wrong. You may have poured the beaten eggs into the warm pan. To keep the temperature under control and stop the cooking process, it’s best to put the hot pasta into a bowl then toss it.
Nutrition Information
Calories
762kcal
(38%)
Carbohydrates
87g
(29%)
Protein
35g
(70%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
330mg
(110%)
Sodium
642mg
(27%)
Potassium
390mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
528IU
(11%)
Calcium
416mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 762
% Daily Value*
| Calories | 762kcal | 38% |
| Carbohydrates | 87g | 29% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 330mg | 110% |
| Sodium | 642mg | 27% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 528IU | 11% |
| Calcium | 416mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.