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

Quick & Easy Carbonara

5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Pasta
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g dried spaghetti or rigatoni pasta
  • 200 g guanciale, pancetta, or thick-cut bacon
  • 4 large egg yolks
  • 2 large whole eggs
  • 150 g fresh pre-grated Pecorino Romano or Parmesan cheese
  • 1 tbsp freshly ground black pepper
  • 1 tbsp salt for the boiling water
  • 3 liters water for boiling
  • 2 tbsp heavy cream optional
  • 1 garlic clove optional

Equipment

  • Large pot
  • Large frying pan or skillet
  • Medium Mixing Bowl
  • Whisk or Fork
  • Tongs
  • Coffee mug or heatproof cup
  • Knife
  • Cutting board

Method
 

  1. Cut the guanciale, pancetta, or bacon into small bite-sized cubes or strips.
  2. If using the optional garlic clove, smash it once with the side of a knife. Keep it whole so it can be removed later.
  3. In a medium mixing bowl, add the egg yolks, whole eggs, pre-grated cheese, black pepper, and heavy cream if using. Whisk vigorously until the mixture becomes a thick yellow paste.
  4. Add 3l water to a large pot and bring it to a rolling boil. Add the salt.
  5. Add the pasta to the boiling water. Cook for 1 minute less than the package instructions, until slightly firm and al dente.
  6. While the pasta cooks, place a large frying pan over medium-low heat. Add the chopped guanciale, pancetta, or bacon. Add the smashed garlic clove if using. Cook for 5–7 minutes, until the fat renders and the meat becomes crisp.
  7. Remove and discard the garlic clove if used. Turn off the heat completely under the frying pan.
  8. Right before removing the pasta, scoop out about 240 ml of starchy pasta water and set it aside.
  9. Use tongs to move the cooked pasta directly into the frying pan with the crispy meat and rendered fat. Toss until the pasta is coated.
  10. Let the pasta and pan sit for 1 minute so the pan is hot but no longer sizzling.
  11. Pour the egg and cheese mixture over the pasta. Immediately toss and stir rapidly with tongs.
  12. Add the reserved hot pasta water a little at a time, about 30 ml at once, while tossing constantly. Continue until the sauce becomes glossy, creamy, and thick enough to coat the pasta.
  13. Serve immediately with extra black pepper and grated cheese if desired.

Notes

Use fresh pre-grated cheese from a refrigerated deli tub. Avoid shelf-stable grated cheese with cellulose or anti-caking powders because it may not melt smoothly.