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Pasta Carbonara

Harper

By Harper

Published Dec 3, 2025

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Pasta Carbonara

Authentic Italian Classic

Real carbonara doesn't use cream! This authentic Roman recipe relies on eggs, cheese, and pasta water to create a silky, luxurious sauce that coats every strand of pasta. It's simple but requires good timing and technique.

The Carbonara Technique

The key to carbonara is temperature control. The residual heat from the pasta cooks the eggs gently, creating a creamy sauce. If the pan is too hot, you'll get scrambled eggs. If it's too cool, the sauce won't come together. Work quickly and don't be afraid to add more pasta water if needed.

Pasta Carbonara

Pasta Carbonara

Rich and creamy pasta with crispy bacon and parmesan

10 min
Prep Time
15 min
Cook Time
4
Servings
520
Calories

Ingredients

Instructions

  1. 1 Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 2 cups pasta water before draining.
  2. 2 While pasta cooks, add diced bacon to a large cold skillet. Cook over medium heat, stirring occasionally, until crispy and golden, about 8-10 minutes.
  3. 3 If using garlic, add smashed cloves to the bacon during the last 2 minutes. Remove garlic before continuing.
  4. 4 In a medium bowl, whisk together egg yolks, whole egg, Pecorino cheese, and black pepper until well combined.
  5. 5 When bacon is crispy, remove pan from heat and drain most of the fat, leaving about 1 tablespoon.
  6. 6 Add drained hot pasta directly to the skillet with bacon. Toss to coat in the bacon fat.
  7. 7 Working quickly, add 1/4 cup reserved pasta water to the egg mixture and whisk to temper the eggs.
  8. 8 Pour egg mixture over pasta, tossing constantly and vigorously. The residual heat will cook the eggs into a creamy sauce.
  9. 9 Add more pasta water a little at a time, tossing continuously, until sauce reaches desired creamy consistency.
  10. 10 The sauce should coat the pasta in a glossy, creamy layer - not be runny or clumpy.
  11. 11 Serve immediately topped with extra Pecorino cheese and freshly ground black pepper.

Chef's Note

Use freshly grated Pecorino Romano - pre-grated cheese won't melt as smoothly. If you can't find Pecorino, Parmigiano-Reggiano works. Traditional carbonara uses guanciale (cured pork jowl), but bacon or pancetta are excellent substitutes. This dish must be served immediately - it doesn't reheat well.

Servings: 4

Cuisine: Italian

Course: main

Nutrition (per serving): 8g protein · 28g total carbs