Easy Pasta Carbonara

5 from 5 votes

Learn how to make classic Italian Carbonara with this Easy Pasta Carbonara recipe. Made with basic ingredients, it's ultra rich and creamy, and it's on the table in under 30 minutes!

Course Dinner, Main Course, Side Dish

Cuisine Italian, Weeknight Meal

Keyword carbonara recipe, easy pasta carbonara

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 859kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

1 pound spaghetti noodles
1 tablespoon salt
2 liters water
6 ounces guanciale or pancetta or thick cut bacon
3 eggs
2 egg yolks
1 1/2 cups shredded Pecorino Romano or Parmesan cheese
1/2 teaspoon fresh cracked pepper
1 cup pasta water reserve more just to be sure

US Customary - Metric

Instructions

Cook pasta in salted, boiling water according to package directions, to al dente.
While the pasta is cooking, chop the guanciale in half inch cubes.
Add the guanciale cubes to a cold skillet and place over medium heat. Let the fat render and the meat cook until crispy.
In a large bowl, whisk together the eggs, egg yolk, Parmesan cheese, and pepper.
When the pasta has finished cooking, drain it and reserve 1 cup of the pasta water.
Pour the hot pasta into the hot pan with the guanciale and toss well to coat.
Pour the pasta with the guanciale and oil over the egg mixture and mix vigorously.
Gradually add in the pasta water while mixing, to emulsify the sauce, creating a velvety texture.
Serve in pasta bowls with a generous sprinkling of freshly ground pepper and more shaved Parmesan cheese.

Video

Notes

Storage instructions

You can keep this pasta in an airtight container for up to 3 days but we suggest eating it fresh for the best flavour and texture.

Nutrition