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Carbonara recipe with pasta, cheese, black pepper, and cured pork

Limited Equipment Carbonara

5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Pasta
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g dried spaghetti or rigatoni
  • 200 g thick-cut bacon or pancetta
  • 4 large whole eggs
  • 2 large egg yolks
  • 100 g Parmesan or Pecorino cheese grated
  • 1 tsp black pepper
  • 1 tbsp salt for the pasta water
  • 2 liters water for boiling
  • 2 garlic cloves optional
  • 2 tbsp heavy cream optional

Equipment

  • Large pot
  • Large pan or skillet
  • Medium bowl
  • Fork or whisk
  • Knife
  • Cutting board
  • Tongs or large spoon
  • Coffee mug or heatproof cup

Method
 

  1. Cut the bacon or pancetta into small bite-sized strips.
  2. If using the optional garlic, smash the cloves with the side of a knife. Keep them whole so they can be removed later.
  3. In a medium bowl, add the whole eggs, egg yolks, grated cheese, black pepper, and heavy cream if using.
  4. Beat with a fork or whisk until the mixture becomes a thick yellow paste. Set it aside.
  5. Add 2 liters of water to a large pot and bring it to a boil. Add the salt.
  6. Add the pasta and cook according to the package instructions until firm to the bite.
  7. While the pasta cooks, place a large pan over medium heat. Add the bacon or pancetta and the smashed garlic cloves if using.
  8. Cook for 7–8 minutes until the meat is crisp and has released its fat.
  9. Remove and discard the garlic if used.
  10. Turn the stove burner completely off and move the pan away from the hot burner.
  11. Right before draining the pasta, scoop out about 240 ml of cloudy pasta water and set it aside.
  12. Drain the pasta and immediately add it to the pan with the bacon and rendered fat.
  13. Toss until the pasta is coated in the fat.
  14. Make sure the pan is no longer sizzling. Pour the egg and cheese mixture over the pasta.
  15. Immediately stir and toss vigorously with tongs or a large spoon.
  16. Add about 60 ml of the reserved hot pasta water while stirring constantly.
  17. Continue stirring until the residual heat from the pasta and water turns the egg mixture into a thick glossy sauce.
  18. If the sauce looks too thick or sticky, add another splash of reserved pasta water and keep stirring until silky.
  19. Serve immediately while hot.

Notes

This version is designed for basic kitchens and common tools, not strict Roman authenticity.
Garlic is optional. It is not traditional in carbonara, but it can add extra savory flavor to the bacon fat. Remove it before mixing the sauce.
Heavy cream is optional. It is not traditional, but it makes the sauce more forgiving and helps reduce the risk of scrambled eggs.
The key is to turn off the heat before adding the egg mixture. Direct heat can scramble the eggs, while residual warmth creates a creamy sauce.