If you’ve ever craved something rich, creamy, and oh-so-comforting, pasta carbonara is your answer. This classic Italian dish comes from Rome and uses just a few simple ingredients—but don’t let that fool you. It’s bursting with flavor and soul-warming goodness. No cream, no fancy sauces—just eggs, cheese, crispy pancetta, and perfectly cooked pasta. Carbonara is the kind of dish that proves the magic of simple, quality ingredients. In this guide, I’ll walk you through how to make authentic pasta carbonara like an Italian grandma—with tips, tricks, and heart.
Quick Facts
Here’s a quick snapshot of everything you need to know before you start.
| Course | Main Course |
|---|---|
| Cuisine | Italian |
| Difficulty | Easy |
| Servings | 2 |
| Prep Time | 10 minutes |
| Cooking Time | 15 minutes |
| Calories | 580 per serving |
Equipment Needed
Before you roll up your sleeves, make sure your kitchen is prepped with the right tools. Having the correct equipment makes cooking smoother and more fun.
- Large pot: To boil the pasta properly in plenty of salted water.
- Large skillet or sauté pan: For cooking the pancetta and combining all ingredients.
- Mixing bowl: To mix the eggs and cheese.
- Tongs or pasta fork: To toss and lift the pasta.
- Measuring cups and spoons: Precision matters for seasoning and cheese.
- Grater: Freshly grated cheese makes a big difference.
- Strainer/colander: To drain the pasta (but reserve some pasta water).
- Ladle or mug: Use this to save some pasta water before draining.
Ingredients
Here’s what you’ll need for an authentic and delicious pasta carbonara:
- 6 oz (170g) spaghetti (or your favorite pasta)
- 2 large egg yolks
- 1 large whole egg
- ¾ cup (60g) freshly grated Pecorino Romano cheese
- 4 oz (115g) pancetta or guanciale, diced
- 1 garlic clove (optional—for subtle flavor)
- Salt (for pasta water)
- Freshly ground black pepper
- Reserved pasta water (½ cup or as needed)
Instructions
Here’s how to bring your pasta carbonara to life in five easy steps:
- Boil the pasta
Cook spaghetti in a large pot of salted water until al dente. Reserve ½ cup pasta water before draining. - Cook pancetta
While the pasta cooks, heat a large skillet over medium heat. Add pancetta (and garlic if using) and cook until crispy and golden. Remove garlic and reduce heat. - Make the egg mixture
In a bowl, whisk egg yolks, whole egg, cheese, and a generous pinch of black pepper. - Combine pasta and pancetta
Add drained pasta to the skillet with pancetta. Toss to coat, then remove from heat. Slowly stir in the egg-cheese mixture, using reserved pasta water to loosen the sauce until creamy. - Serve
Plate immediately, topped with more cheese and black pepper.
Essential Note
Do not scramble the eggs!
This is the most important part. The heat from the pasta—not direct heat—cooks the eggs and turns them into a velvety sauce. Always remove the pan from the heat before adding the egg mixture. Stir constantly and use pasta water to adjust the consistency.
