Plateful of pasta carbonara on table
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Creamy Comforting Pasta Carbonara

This pasta carbonara recipe will hit the spot when you’re feeling exhausted after a long week at work and craving some yummy comfort food, a nice glass of wine, and a cozy night in!

Two plates piled high with pasta carbonara
Image Credit: happyfromhome.com

If your family is sick of the same spaghetti and baked ziti dishes, they’ll be wowed when you serve them this delicious pasta carbonara!

Hand holding a fork with pasta carbonara
Image Credit: happyfromhome.com

While this pasta carbonara recipe calls for pancetta, you can easily swap out bacon instead if you prefer and the dish will be just as good! You can also use parmesan from the shaker container, but know that freshly grated parmesan will take this meal to the next level.

Ingredients to make pasta carbonara on counter
Image Credit: happyfromhome.com

Requiring only a few ingredients, you can cook, eat, and clean up in under an hour with this meal. Here’s how to make your new favorite pasta dish…

Pasta Carbonara

Recipe by Kristin StonesCourse: DinnerDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 14 oz of spaghetti

  • 5 oz of pancetta

  • 4 egg yolks

  • 1 cup grated Parmigiano Reggiano

  • 1 tbsp salt

  • Black pepper to taste

Directions

  • Cook the Pasta: Start by boiling a large pot of salted water according to the instructions of the package. Once boiling, add the spaghetti and cook it according to the package’s instructions until it reaches al dente texture. Before draining, remember to reserve about 1 cup of the pasta cooking water for later use, then drain the pasta and set it aside.
  • Dice and Cook the Pancetta: While the pasta is cooking, cut the pancetta or guanciale into small, 1/4 inch thick pieces. Heat a large skillet over medium heat, and add the diced meat. Cook, stirring occasionally, until the pieces are nicely crispy and golden. Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
  • Whisk the Egg Yolks and Cheese: In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded). Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving), and whisk them together vigorously. Season this mixture with a generous amount of freshly cracked black pepper.
  • Combine Ingredients with Cooked Pasta: Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it’s thoroughly coated in the fat. Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce. If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency. Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.
  • Serve: Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.

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