carbonara recipe

Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe want only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti.This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of the authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like an omelette or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.

Spaghetti Carbonara Traditional Recipe | Italian Spaghetti alla Carbonara

spaghetti

200 g (7 oz) of guanciale

eggs egg

g (3,50 oz) of grated Pecorino Romano cheese

black pepper

Cut the guanciale into small pieces then simmer in a frying pan over medium heat.

Whisk Pecorino cheese with the eggs until you get a creamy sauce.

Cook the spaghetti al dente in boiling salted water

Drain when they are ready then put them in the frying pan to season them properly with the fat of the guanciale.

 add the eggs and pecorino cream and stir. Spaghetti carbonara is ready. Serve immediately.

Made with premium pancetta, known for its deep, salty intensity, our carbonara sauce also contains egg yolk, freshly ground black pepper and decadent Parmigiano Reggiano. We also add cream, which although a contentious issue, we believe it’s what makes our carbonara that extra bit, well, creamy. And who could resist such temptation?

Our Signature ‘Carbonara of Dreams’ Recipe

Fresh Bucatini

Egg Yolks

Single Cream

Parmigiano Reggiano

Pancetta

Black Pepper

Crack the egg yolks into a bowl, add the cream, finely grate in the Parmigiano Reggiano and season with black pepper, then mix well

Add the pancetta to a large frying pan and sauté over medium-low heat until browned and crisp for around 5 minutes

Cook the bucatini in a large pan of generously salted boiling water for 3-4 minutes, or until ‘al dente

Once cooked, reserve 1/2 a cup of the boiling cooking water, and transfer the pasta to the frying pan with the pancetta. Toss well and then immediately remove the pan from heat.

Add the egg, cream and cheese mixture, tossing vigorously so the sauce clings to the pasta and doesn’t settle on the base of the pan. Add the pasta water adjusting as necessary to obtain a silky smooth sauce that’s able to completely coat the pasta. Continue to toss vigorously and stir through with a large pair of tongs.

Finish with freshly grated Parmigiano Reggiano and a good grind of black pepper.

Make the Best Keto Pasta Carbonara with Low Carb Homemade Noodles and Crispy Bacon Bits as your Italian Classic Easy Family Dinner or a Keto Meal Plans for the week.
Our Gluten-Free, Low Carb, Trim Healthy Mama, Grain-Free Pasta Carbonara made with Homemade Low Carb Pasta and topped with Grated Parmesan Cheese will be your go-to recipe everyone will love.

Keto Pasta Carbonara Recipe

Eggs

(1/2 Cup) Cream Cheese

(2 Tbsp) Ground Psyllium

Salt

Parmesan Cheese

(1 Cup) Pork Bacon (Pancetta)

If you do not have one of the...

If you do not have one of the Keto Pasta ready and you have decided to go with our recipe, prepare all of the ingredients.

All you have to do is put all...

All you have to do is put all of the ingredients is into the magic bullet or any of the blenders you have.

Blend it all together until a smooth consistency...

Blend it all together until a smooth consistency and pour onto the baking sheet covered with parchment paper.

Bake for 8 to 10 minutes, let it...

Bake for 8 to 10 minutes, let it cool and roll into a loaf.

Cut into preferred slices.

For our pasta carbonara sauce, you would need...

For our pasta carbonara sauce, you would need egg yolks.

For the bacon, cut it into small square...

For the bacon, cut it into small square pieces.

In a small bowl whisk both of the...

In a small bowl whisk both of the egg yolks.

Into it add your Parmesan cheese and mix...

Into it add your Parmesan cheese and mix it all together.

Prepare your cooking pot and start cooking your...

Prepare your cooking pot and start cooking your bacon bites over medium heat until fully cooked and crunchy.

Once your bacon is fully cooked, add your...

Once your bacon is fully cooked, add your pasta and mix together. Switch off the heat as raw egg yolks might scramble.

Into it, add the Parmesan Eggs mixture you...

Into it, add the Parmesan Eggs mixture you have prepared beforehand and add 1 teaspoon of black pepper.

Mix it all together.

Top it up with extra grated parmesan and...

Top it up with extra grated parmesan and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/moxmb3zvjuvrb7ijggeo.mp4

Tagliatelle carbonara is a decadent yet very simple rendition of an Italian classic. By using only six ingredients, you can enjoy a lush plate of pasta in just 15 minutes!

Tagliatelle Carbonara

300 g (10.5 oz) tagliatelle

g (1.7 oz) pecorino romano

olive oil

170 g (6 oz) guanciale

Bring a large pot of water to a...

Bring a large pot of water to a boil, salt it, and cook the pasta according to the instructions on the package. If using fresh pasta, keep the water boiling and only add the pasta 2-3 minutes before the sauce is ready.

Meanwhile, heat the olive oil in a large...

Meanwhile, heat the olive oil in a large pan (or skip it if using non-stick) and fry the guanciale or pancetta gently over medium heat for 5 minutes. I sometimes like to add a whole garlic clove to the oil and cook for a minute to infuse some flavour in the oil, but that's entirely optional. If you choose to do that, remove the garlic clove before adding the pancetta to the pan.

Mix the egg yolks with most of the...

Mix the egg yolks with most of the pecorino romano in a bowl and add 1-2 tablespoons of pasta water to dilute the mixture a bit.

When the guanciale is ready, turn off the...

When the guanciale is ready, turn off the heat. Drain the pasta (reserve a cup of water) and add it to the pan. Mix it with guanciale and then pour the egg and pecorino mixture. Toss to coat evenly and add a bit of extra pasta water if needed to make it creamy.

Serve immediately topped with the remaining pecorino cheese...

Serve immediately topped with the remaining pecorino cheese and lots of freshly ground black pepper.

https://mediavine-res.cloudinary.com/video/upload/h74dnlx5elatooe7hizi.mp4

Indulge in my quick, 15-minute Ramen Carbonara, a perfect harmony of East meets West. This dish marries the convenience of ramen noodles with the creamy luxury of traditional carbonara, promising a unique, mouthwatering meal that will leave everyone craving seconds.

Ramen Carbonara

ramen noodles (3 packages, discard the seasoning)

bacon (chopped)

garlic (minced)

eggs

Parmesan cheese (freshly grated)

salt (or

¼ teaspoon pepper (or

basil (fresh, chopped)

Cook the noodles: 

Cook the ramen noodles according to package instructions. They shouldn’t take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.

Prepare the egg mixture: 

In a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.

Cook bacon: 

In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.

Finish the carbonara: 

Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.

Garnish and serve: 

Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.

https://content.jwplatform.com/videos/2kQFeKOS.mp4

This Ramen Carbonara is by no means traditional but it is true comfort food that's super quick and easy to make, very economical and best of all ready in 15 minutes!

This Vegan Carbonara is inspired by the traditional Italian dish - with a Vegan Carbonara Sauce that is both creamy and eggy and served with delicious smoked tofu bacon bits.

Vegan Carbonara

17.6 oz spaghetti ((500 g))

shallots (finely sliced)

salt

garlic

tsp white miso paste

yeast

chickpea flour

black salt (kala namak)

dairy-free cream ((250 ml))

black pepper (freshly cracked)

(fresh)

oz smoked tofu, drained ((225 g))

tbsp tamari soya sauce

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Cook the pasta

Cut your smoked tofu into tiny cubes.

Heat the olive oil in a non-stick skillet and sauté the tofu cubes for a few minutes until crispy on all sides.

Drizzle in the tamari and stir to evenly coat the tofu cubes.

Remove from the heat after 1-2 minutes or once the tamari has started to caramelize. Set aside until ready to serve.

Prepare the vegan bacon pieces

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the finely sliced shallots and a pinch of salt and sauté for 2-3 minutes, or until softened.

Add the crushed garlic and sauté for another 1-2 minutes, or until fragrant.

Add the white miso paste, nutritional yeast, chickpea flour and black salt (kala namak) and give everything a brief stir to combine, then

Pour in the dairy-free cream, then Heat whilst stirring regularly until the vegan Carbonara Sauce thickens.

Add the cooked pasta to the pan with the sauce and toss until the pasta is coated in the sauce. If the sauce is too thick, add a splash of plant-based milk or a cup of pasta water to thin it out.

Remove from the heat and season to taste with black pepper.

Create the Carbonara Sauce

Serve the vegan carbonara pasta with the smoked tofu on top and garnish with fresh parsley.

Serving

Authentic Italian Carbonara (without cream) is an easy 20 minute restaurant worthy meal you can make on a weeknight! This recipe is perfectly smooth and creamy without using cream. In Italy, a traditional carbonara means no cream. Learn to make it the authentic way.

Authentic Italian Carbonara Recipe

eggs (room temperature)

Parmigiano or Pecorino cheese

lb pasta of choice (454 grams)

Place a large pot of salted water (no more than 2 tablespoon salt per 500 gr pasta) over high heat, and bring to a boil.

In a mixing bowl, whisk together the eggs until very well combined and smooth. Add the cheese and mix to incorporate.  You should have a thick mass once combined.

Meanwhile, fry bacon in a pan, on the edge of crispness but not too hard. Remove bacon from pan and set aside. Save a couple tablespoons of bacon drippings in pan. Take pan off heat and wait to reuse.  

Add pasta to the water and boil until al dente according to your taste and package directions. Reserve 1/4 cup of pasta water (in case you need it), then drain pasta.

Add pasta to pan with bacon drippings. Then, a little at a time, add the egg mixture, adding some reserved pasta water if needed for added creaminess. After a creamy texture is achieved add the bacon and incorporate into the pasta and sauce. Save a little bacon for garnish. 

Serve immediately, dressing it with a bit of additional grated cheese and fresh ground pepper.

Made this Carbonara pasta and it was soooo good! Everyone loved it!  Thanks for sharing the best recipes

Yum!!!! Just like what we had in Italy!! Thanks so much for your recipes

Love this recipe.  I've made it a number of times.  Just made it again for today.  There are no leftovers.  Merry Christmas!

Oh my goodness this carbonara recipe was absolutely incredible. I followed the recipe but used only 4oz of pancetta (that was all I had) and it was absolute heaven. Every bit as good as my favorite fancy Italian restaurant. I’ll be making this on repeat. Slightly embarrassed that my family of four had no problem eating the whole entire pound of pasta in one sitting. Thanks for sharing this gem of a recipe!

Holy yum! So good, so simple. It’s going on the super easy go-to dinners list. Elena does it again! Her recipes never disappoint. I even used trash Parmesan and it still tasted good, can’t wait To try it with fresh cheese

Finally a Recipe on how to make *real* Italian carbonara in the US! Grazie di Cuore, Elena!

I have not been able to find Guanciale anywhere in the US, though... I would need it for Pasta alla Gricia, as well... Any Ideas?

Many Thanks again,
Andrea

My family and I make this recipe on repeat monthly! We love it so much!!! Thank you Elena for sharing!

I have always loved this dish but rarely order it at a restaurant because of the cream.  i enjoyed making this dish because it had no cream!  Thank you Elena!  Delicious and easy to make!

The recipe somehow balances rich, but not too heavy! The whole family gobbled it in minutes, I should have doubled it. Everyone has already requested I make it again.

This Easy Carbonara is the real deal, no cream, no shortcuts, just silky, cheesy, porky perfection in 20 minutes. Guanciale crisps up into salty little flavor bombs, fresh eggs and Pecorino Romano create a glossy sauce that clings to every strand, and a splash of pasta water brings it all together. Master the technique, and you’ll never need another Carbonara recipe again!

Easy Carbonara

guanciale (or pancetta, diced)

Pecorino Romano cheese (freshly grated)

black pepepr (freshly ground, to taste)

salt (for pasta water)

Pasta Prep:

Bring a large pot of salted water to a boil. Toss in your spaghetti and cook it until it&#39;s al dente. That&#39;s usually about 1 minute less than what the package says.

Crisp the Pancetta/Guanciale:

While the pasta&#39;s cooking, grab a large skillet and heat it over medium heat. Toss in the diced pancetta or guanciale. Cook it until it&#39;s beautifully crispy – that&#39;s usually about 5-7 minutes.

Egg &amp; Cheese Mixture:

Meanwhile, in a mixing bowl, whisk together the eggs, Pecorino Romano, and a generous sprinkle of black pepper. This mix is the heart of your Carbonara.

Add Pasta:

Once your pasta is perfectly al dente, save about 1 cup of the pasta water and then drain the rest. Now, here&#39;s the critical part – while the pasta is still really hot, add it to the skillet with the pancetta/guanciale. Toss it quickly to coat it in the fat.

Add sauce:

Then, remove the skillet from the heat and pour in your egg and cheese mixture. Toss everything together swiftly. The heat from the pasta cooks the egg, creating a creamy sauce. If it&#39;s too thick, add a bit of the reserved pasta water.

Serve Immediately:

Carbonara waits for no one. Serve it hot with a bit more grated cheese and a sprinkle of black pepper.

Now that's how Carbonara is made.. without cream! Italiani veri (😅) don't use cream when making Carbonara.

I am making it for a second time. It is delicious and nutritious. I used green beans instead of peas.

https://content.jwplatform.com/videos/1LJgDE6s.mp4

Let’s turn your kitchen into a little Italian bistro tonight with my easy Carbonara! 4 ingredients, a few minutes of your time, and voilà – a luxurious pasta dish that’s sure to win hearts.

This Carbonara recipe is a quick and easy version of the classic, made with simple and accessible ingredients for a flavorful dinner that’s on the table in under 30 minutes!

Easy Carbonara Recipe (with Bacon or Pancetta)

spaghetti noodles

Parmesan

bacon OR pancetta

parsley leaves (minced and DIVIDED)

Salt + black pepper (to taste)

Bring a large pot of water to a boil. Generously season with salt, add spaghetti noodles, and cook to al dente according to package directions.

While the spaghetti is cooking, prepare the rest of the ingredients. Crack the eggs into a medium bowl, whisk, stir in the Parmesan until well combined, and set aside.

Use kitchen shears to snip the bacon into small pieces directly into a large pot or Dutch oven (or dice the pancetta with a knife on a cutting board). Cook over medium to medium-high heat, stirring frequently, for 5 minutes or until the bacon (or pancetta) is crispy.

Add the minced garlic and stir for a minute until golden and fragrant. Drain most of the grease in the pot and discard, leaving a tablespoon or so in the pot with the bacon/pancetta and garlic.

When the spaghetti is done cooking, pour at least 1 cup of the pasta water into a heat-safe cup or bowl and set aside. Drain the remaining spaghetti and add it to the pot of cooked bacon/pancetta (with the burner under the pot turned off).

Pour the egg/Parmesan mixture over the spaghetti. Immediately and quickly stir to combine all of the ingredients in the pot. Stir a few tablespoons of pasta water into the pot, adding more and vigorously stirring until your sauce is smooth and your desired consistency is reached.

Stir in half of the minced parsley and season with salt (if needed) and freshly ground pepper, to taste. Serve immediately, garnished with the remaining parsley.

https://content.jwplatform.com/videos/fobPVJPt.mp4

Top 9 carbonara recipe recipes from across the web

The most viewed carbonara recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spaghetti Carbonara Traditional Rec...

Our Signature ‘Carbonara of Dreams’...

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Tagliatelle Carbonara

Ramen Carbonara

Vegan Carbonara

Authentic Italian Carbonara Recipe

Easy Carbonara

Easy Carbonara Recipe (with Bacon o...

Top 9 carbonara recipe recipes from across the web

The most viewed carbonara recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti Carbonara Traditional Rec...

Our Signature ‘Carbonara of Dreams’...

Keto Pasta Carbonara Recipe

Tagliatelle Carbonara

Ramen Carbonara

Vegan Carbonara

Authentic Italian Carbonara Recipe

Easy Carbonara

Easy Carbonara Recipe (with Bacon o...

The most viewed carbonara recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine