Indulge in the Creamy Comfort of Classic Carbonara Pasta

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Indulge in the Creamy Comfort of Classic Carbonara Pasta

Carbonara pasta is a classic Italian dish that has become a staple in many households around the world.

It is a simple and delicious recipe that typically consists of spaghetti or other long pasta, eggs, cheese, black pepper, and pancetta or guanciale (Italian cured pork).

The dish is named after the charcoal workers (carbonai) who used to make it in the Apennine Mountains of Italy.

The traditional way to make carbonara is by mixing beaten eggs with grated cheese, black pepper, and the cooked pancetta or guanciale, then adding this mixture to the cooked and drained pasta.

The heat from the pasta and the pancetta or guanciale will cook the eggs and form a creamy, silky sauce.

The addition of starchy pasta water can also help to create a smooth and creamy texture.

The result is a comforting and satisfying dish that is both rich and flavorful.

Despite its simplicity, carbonara pasta is often the subject of heated debate among food enthusiasts, as there are many variations of the recipe.

Some people add cream, onion, or garlic, while others argue that these additions are not traditional and should be avoided.

There is also a debate over the use of bacon instead of pancetta or guanciale, as well as the type of cheese used.

However, regardless of the specific recipe, carbonara pasta is a dish that is loved by many for its delicious flavor and comforting qualities.


  • 1 pound (454 grams) spaghetti or other long pasta
  • 4 large egg yolks
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 1/2 cup (50 grams) grated Pecorino Romano cheese
  • 1/2 teaspoon black pepper
  • 4 ounces (113 grams) pancetta or guanciale, diced
  • Salt, to taste


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
  2. While the pasta is cooking, whisk together the egg yolks, Parmesan cheese, Pecorino Romano cheese, and black pepper in a large bowl.
  3. In a separate large skillet, cook the pancetta or guanciale over medium heat until crispy and golden brown. Use a slotted spoon to transfer the pancetta or guanciale to a paper towel-lined plate to drain.
  4. Reserve 1 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the pancetta or guanciale. Toss to combine.
  5. Slowly pour the reserved pasta water into the egg and cheese mixture, whisking constantly, until the sauce is smooth and creamy.
  6. Add the egg and cheese mixture to the skillet with the pasta and pancetta or guanciale. Toss to coat the pasta evenly with the sauce.
  7. Season with salt to taste and serve hot.

Enjoy your delicious and simple carbonara pasta!

Enjoy this easy video tutorial about Carbonara Pasta

Source: Jamie Oliver

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