Dinner

Carbonara

Name: Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 lb dry spaghetti; 3 eggs; 4 egg yolks; 5 oz guanciale, pancetta or slab bacon, cubed; ⅔ cup freshly grated Parmigiano-Reggiano (can replace part with Pecorino Romano); freshly ground black pepper, to taste; kosher salt (depending on pork used and its saltiness level, you may not need any); parsley or basil, for garnish, optional

Carbonara done right is pure magic—creamy, luxurious, and utterly simple if you know the secret.

5.0 (1)

Prep

15 min

Cook

20 min

Total

35 min

Serves

Style

💰 Everyday

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If done right, a delicious combination of flavours and textures. This recipe here contains a trick on not scrambling the eggs, but rather forming them into a delicious flavourful luxurious sauce to coat your pasta.

Ingredients

Servings:

2 tbsp olive oil
1 lb dry spaghetti
3 eggs
4 egg yolks
5 oz guanciale, pancetta or slab bacon, cubed
⅔ cup freshly grated Parmigiano-Reggiano (can replace part with Pecorino Romano)
freshly ground black pepper, to taste
kosher salt (depending on pork used and its saltiness level, you may not need any)
parsley or basil, for garnish, optional

Instructions

1
Bring a pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package instructions.
2
Heat oil in a large skillet over medium heat and cook your pork of choice for about 6–8 minutes until crisp and the fat is rendered. Remove from heat. Drain some of the fat if desired.
3
In a large heatproof bowl, whisk together the eggs, egg yolks, black pepper, and cheese.
4
When the pasta is cooked, transfer it with tongs into your pork pan and toss until the pasta is well coated. Keep your pasta water at a gentle simmer. Transfer the pasta to the egg mixture and stir immediately. Add about 1/2 cup (120ml) pasta water. Place the bowl over simmering pasta water for about a minute to gently cook the eggs into a thick sauce without scrambling.
5
Divide the pasta between 4 warmed plates, garnish with some basil or parsley, a bit more grated Parmesan, and freshly ground black pepper, if desired. Serve immediately.

FAQ

Can you make carbonara sauce ahead of time?+

You shouldn't make the full sauce ahead, but you can prep components separately—cook the guanciale and whisk your eggs with cheese up to 4 hours before. The key is combining everything with hot pasta right before serving, or the eggs will scramble.

Why is my carbonara sauce lumpy and scrambled?+

This happens when the eggs get too hot too quickly; remove your pasta from heat before mixing in the egg mixture, and toss constantly so the residual heat gently cooks the eggs into a creamy sauce instead of chunks.

What if you don't have guanciale for carbonara?+

Pancetta or slab bacon work well as substitutes, though guanciale has a richer, more authentic flavor—just avoid bacon bits since they won't render enough fat to coat the pasta properly.

How long does leftover carbonara last in the fridge?+

Carbonara is best eaten fresh, but you can refrigerate leftovers for up to 2 days and reheat gently with a splash of pasta water over low heat; the sauce may not be quite as creamy as when freshly made.