Pasta Carbonara
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
762 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Carbonara
Description
Pasta Carbonara combines rigatoni noodles with a sauce crafted from eggs, pecorino romano cheese, and pancetta or thick-sliced bacon. The pancetta is browned just enough to crisp without overcooking, providing a savory, slightly salty contrast. The beaten eggs and finely grated cheese are whisked together to create the base of the sauce, which is then combined carefully with the hot pasta and a little reserved cooking water to form a creamy coating. This approach avoids scrambling the eggs and maintains a smooth texture throughout.
The flavor profile balances the salty richness of the pancetta with the sharpness of pecorino romano and the gentle bite of black pepper. The texture is creamy yet not heavy, as the sauce clings well to rough-surfaced pasta like rigatoni or spaghetti. The dish is served immediately to enjoy the contrast between warm pasta and slightly crisp pancetta.
Choosing a firm pasta with a rough surface helps the sauce adhere properly. It is best to use freshly grated cheese to maximize flavor and prevent clumping in the sauce. Working quickly to combine the hot pasta with the egg mixture ensures the sauce achieves the right consistency without cooking into scrambled eggs.
Ingredients
- ½ lb rigatoni noodles I recommend Barilla or De Cecco brands, or spaghetti noodles
- ¼ cup pancetta or thick-sliced bacon, cut into 1-inch strips
- 1 egg
- 2 egg yolk
- ⅔ cup pecorino romano , or Parmigiano Reggiano
- salt coarse
- black pepper freshly ground
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.
Notes
- Use pasta shapes like rigatoni, spaghetti, or linguine with rough surfaces to hold the sauce well.
- Always grate pecorino or parmesan cheese fresh for best flavor and texture.
- To avoid scrambled eggs in your sauce, toss hot pasta with the egg and cheese mixture off the heat, adding pasta water gradually to control consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 762 kcal
% 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.
User Reviews
Overall Rating
5
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