Carbonara is one of Italy’s most loved pasta dishes — a delicious mix of creamy sauce, savory pancetta, and freshly grated parmesan. It’s a comfort food that shines because of its simplicity. This recipe serves 2 people.
Ingredients
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200 grams (about 7 ounces) spaghetti or linguine
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100 grams (about 3.5 ounces) guanciale or pancetta, diced
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2 large eggs
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½ cup freshly grated Parmesan cheese (plus a little more for serving)
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½ teaspoon freshly ground black pepper
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½ teaspoon salt (for cooking the pasta)
Cooking the Pasta
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Boil a large pot of salted water. Add the spaghetti and cook until al dente, following the package instructions.
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Save about ½ cup of the pasta cooking water before draining.
Making the Sauce
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In a mixing bowl, whisk together the eggs, parmesan cheese, and freshly ground black pepper until well combined.
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Set aside.
Cooking the Guanciale or Pancetta
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In a large pan, cook the diced guanciale or pancetta over medium heat until crisp and golden. This should take about 5–7 minutes.
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Turn off the heat and remove the pan from the burner.
Combining the Pasta and Sauce
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Drain the pasta and immediately add it to the pan with the guanciale. Toss well.
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Pour in the egg and parmesan mixture and toss quickly, making sure the sauce coats every strand of pasta.
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If the sauce is too thick, add a small splash of the reserved pasta water and toss until it turns creamy and smooth.
Serving
Serve the Carbonara Pasta right away, topped with extra parmesan and a sprinkle of freshly ground black pepper.
Storing
Carbonara is best eaten fresh and doesn’t reheat well due to its creamy sauce.
With its rich, savory sauce and crisp bites of guanciale, this Carbonara Pasta delivers comfort and flavor in every bite
