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Let’s talk silky and salty. Let’s talk about Pasta Carbonara—that rich, irresistible Roman classic where creamy egg yolks, crispy pancetta, bold Pecorino, and steamy linguini come together in one scandalously luscious bite.
This Pasta Carbonara is not just dinner—it’s a whole mood. A flirty little plate of Italian magic ready in just 20 minutes that tastes like candlelight, whispered secrets, and maybe a little mischief. No cream, no drama—just simple ingredients doing wildly delicious things. You in?
The Carbonara Spell
This Pasta Carbonara is the kind of dish that looks fancy, tastes sinful, but takes less time than picking a movie on Netflix. No cream, no fuss—just egg yolks, cheese, pasta water, and crispy pancetta working their magic.
One pan, one bowl, and one twirl of the fork… and you’re hooked.
Saucy Ingredients, Big Mood
It’s not just Pasta Carbonara, it’s a love affair between simple ingredients that just get each other. These are the MVPs that make all the magic happen (and yes, they’re as irresistible as they sound):
- Pancetta (or Guanciale): Crispy, salty, and a little bit naughty. This Italian cured meat melts its fat right into the pan—and into your heart.
- Egg Yolks: Golden, rich, and luscious. No cream needed when these babies are here to bring that velvety, silky-smooth sauce to life.
- Pecorino Romano: Sharp, salty, and totally unapologetic. This cheese doesn’t just show up—it steals the scene with every bite.
- Freshly Cracked Black Pepper: Not just a spice, but a whole personality. It cuts through the richness and brings a little heat to the party.
- Al Dente Linguini: Every silky strand is just waiting to be twirled. Firm, tender, and perfectly clingy (in the best way).
Note: See full list of Ingredients and measurements in the Recipe Note below.
Let’s Get Saucy
Ready to turn up the heat? This Pasta Carbonara comes together in just six flirty little steps—no stress, no drama, just pure creamy bliss.
- Crisp the pancetta. Cut it into small squares and cook over low heat until golden and crispy. Let it take its sweet time.
- Save the fat. Remove the pancetta, but leave that delicious fat in the pan. It’s where the magic starts.
- Boil the pasta. Salt your water, cook the linguini until al dente, and don’t forget to save some pasta water.
- Whisk the sauce. Egg yolks, Pecorino, black pepper, and a splash of hot pasta water—whisk until smooth and creamy.
- Toss it all. Add the pasta to the pancetta fat, then pour in the egg mixture with more pasta water. Stir until silky.
- Finish and serve. Top with crispy pancetta and extra cheese. Twirl, taste, and fall a little harder with every bite.
Not ready to stop at pasta? Pasta Carbonara is even better with a crisp little side salad, but if you’re in the mood for something more cozy (and honestly, who isn’t?), try it with one of my favorites—like these juicy Baked Meatballs or the Creamiest Tomato Pasta you’ve ever met. Feeling indulgent? Go full Italian with my Mama’s Best Lasagna or that Crispy Bruschetta Chicken that always gets the compliments.
FAQs
You can, but it’s not traditional—this recipe gets all that silky goodness from egg yolks and cheese alone. Trust the Italians. They knew what they were doing.
Parmesan will do just fine, babe. It’s a little less salty, a little more mellow—but still totally delicious.
Yes, but gently. The hot pasta and fat work their magic without turning your sauce into scrambled eggs. Stir constantly, and keep it low and slow.
Mmm… carbonara is definitely a “best fresh” kind of girl. But if you must, reheat gently over low heat with a splash of water to loosen her up.
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Creamy Pasta Carbonara Recipe
Ingredients
Pasta
- 3 slices pancetta or use guanciale or bacon
- 9 oz linguini pasta
Sauce
- 4 large egg yolks 2 per serving
- 1 cup pecorino romano cheese finely grated
- 1 tsp ground black pepper
- 1/2 cup pasta cooking water divided
Instructions
- Cut the pancetta into small squares. Place the pancetta in a pan over very low heat. Cook slowly to render the fat and crisp the meat.
- Remove the cooked pancetta from the pan and set aside. Reserve all the rendered fat in the pan.
- Bring a pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente.
- While the pasta cooks, combine the egg yolks, grated Pecorino Romano, and ground black pepper in a bowl. Beat together until smooth. Add about 3 tablespoons (50 ml) of hot pasta cooking water gradually, whisking quickly to temper the yolks and create a creamy sauce.
- Drain the pasta and immediately transfer it to the pan with the reserved bacon fat over very low heat. Toss gently to coat. Pour in the egg and cheese mixture along with another 3 tablespoons (50 ml) of the reserved pasta water. Stir constantly until the sauce thickens into a silky consistency that coats the pasta. Do not let the sauce get so hot it scrambles.
- Divide the pasta between plates. Top with the reserved crispy bacon and extra Pecorino Romano, either grated or shaved.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
