Creamy Pasta Carbonara Recipe
A rich, silky Roman classic made with crispy pancetta, creamy egg yolks, sharp Pecorino Romano, and perfectly al dente linguini. This comforting pasta comes together in just 20 minutes, yet delivers deep, savory flavor in every bite. A true example of simple ingredients meeting flawless technique.
Servings: 2 servings
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
Let’s Talk Carbonara Secrets
Guanciale, pancetta or bacon?
Traditional carbonara calls for guanciale, but pancetta or even good-quality bacon can get the job done. Just make sure it’s golden, crispy, and packed with flavor.
Don’t scramble those yolks, babe
This is not the time for scrambled eggs. Keep the heat super low when mixing the sauce, and stir constantly. If things get too hot, take it off the heat and breathe. You got this.
Pasta water = liquid gold
A few spoonfuls of that starchy pasta water will transform your sauce into creamy heaven. Save it before draining and use it to adjust the texture to your liking.
Serve it right away
Carbonara waits for no one. Plate it up and enjoy immediately — the sauce is at its silkiest when freshly made.
Pecorino makes it pop
That salty, punchy Pecorino Romano is the real MVP here. You can sub with Parmesan if needed, but it’ll give you a gentler, milder finish.
Nutrition
Calories: 650kcal | Carbohydrates: 65g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 340mg | Sodium: 950mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Calcium: 400mg | Iron: 3mg