Classic Pasta Carbonara: A Delicious Italian Recipe-23-03-2025

If you're looking for a delicious, easy-to-make recipe that everyone will love, look no further! Pasta Carbonara is an Italian classic that, with its creamy mix of eggs, cheese, pancetta, and black pepper, will make you feel like you're dining in a Roman trattoria. Here’s our take on this classic, perfect for a family meal or impressing your guests.

Ingredients:

• 400g pasta (spaghetti, fettuccine, or your favorite type)
• 150g pancetta or guanciale (if you can't find guanciale, you can use bacon)
• 4 large eggs
• 100g grated Parmesan cheese
• 100g grated Pecorino Romano cheese
• 1 garlic clove (optional)
• Salt and black pepper to taste
• Extra virgin olive oil

Instructions:

1. Cook the pasta: In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions, but be sure to leave it al dente. Save a cup of the cooking water for later use.
2. Prepare the pancetta: While the pasta is cooking, cut the pancetta or guanciale into small strips. Heat a little olive oil in a large pan, and if desired, add the whole garlic clove to infuse flavor into the oil. Cook the pancetta over medium heat until it's crispy and golden, about 5-7 minutes. Remove the garlic if used.
3. Make the egg and cheese mixture: In a large bowl, whisk together the eggs with the grated Parmesan and Pecorino cheeses. Add a pinch of salt and plenty of black pepper to taste. Mix until smooth and creamy.
4. Combine everything: Once the pasta is cooked, drain it and add the hot pasta to the pan with the pancetta. Mix well to coat the pasta with the flavors. Turn off the heat to prevent the eggs from cooking too quickly.
5. Add the egg and cheese mixture: Pour the egg and cheese mixture over the hot pasta and mix quickly. If the pasta seems too thick, add some of the reserved cooking water, one tablespoon at a time, until you get a creamy and smooth sauce.
6. Serve and enjoy: Serve the pasta carbonara immediately. Sprinkle with more grated cheese and extra black pepper to taste. Enjoy your homemade pasta carbonara, a timeless recipe that never goes out of style!

Tips:

• The trick to perfect carbonara is not to overcook the eggs. The heat from the pasta should be enough to cook the eggs with the residual heat, creating a creamy sauce.
• Don’t use cream in this recipe. Authentic carbonara is made without cream, only with eggs and cheese.
• If you can’t find guanciale, pancetta is a great alternative, but guanciale has a deeper, more authentic flavor.

We hope you enjoy this Pasta Carbonara recipe and that it becomes a classic in your kitchen!