Make delicious pasta carbonara with this simple, easy and quick recipe!
See the list of ingredients used to prepare your pasta carbonara.
350g pasta (usually spaghetti or bucatini)
150g guanciale or pancetta (or bacon, if you can’t find the others)
1 cup (approximately 100g) Pecorino Romano cheese (you can also use Parmesan), grated
Freshly ground black pepper
Salt to taste
- Start by cooking the pasta in a large pot of boiling, salted water. Follow package instructions for cooking time until pasta is “al dente”. Remember to reserve about 1 cup of the cooking water before draining the pasta.
- While the pasta is cooking, prepare the carbonara sauce. Cut the guanciale or pancetta into small pieces. In a large skillet, cook the guanciale or pancetta over medium heat until crisp and golden. Remove from heat and drain excess fat with paper towels.
- In a large bowl, beat the eggs, add the grated Pecorino Romano cheese and a good amount of freshly ground black pepper. Mix well to form a thick paste. Keep in mind that Pecorino cheese is salty, so you may not need to add extra salt.
- When the pasta is done, drain, but reserve about 1 cup of the cooking water.
- Immediately after draining the pasta, add it to the bowl with the egg and cheese mixture. Mix well so that the heat from the pasta cooks the eggs and creates a creamy sauce. If the mixture seems too thick, you can add some of the reserved cooking water to thin the sauce until it reaches the desired consistency.
- Add the guanciale or crispy pancetta to the pasta and mix.
- Serve the pasta carbonara immediately, sprinkled with more grated Pecorino Romano cheese and freshly ground black pepper.