Easy Classic Carbonara with Spaghetti Pasta

Easy classic carbonara is a rich creamy spaghetti pasta with salty bits of pancetta (or bacon if you can’t find pancetta).

It was extremely hot the day we ventured to the Coliseum in Rome. My daughter’s cheeks were rosy as ever and by the time we entered the place we both had thrown our hair up in buns. But nothing seemed to work to keep us cool for very long.

I bought several bottles of cold water from the merchants standing right outside and I poured them down the back of our necks which offered some brief relief.

I had no idea that in Rome, the summer heat might say 84℉, but it is a sweltering dry heat that bakes you.

I took my tired little girl to a small café just outside the coliseum where we were seated in a downstairs basement-style room. Relieved from the heat I ordered two bowls of carbonara. A traditional dish consisting of an egg mixture and salty pancetta. Simple ingredients that create a luscious texture and a silky sauce. Knowing that any place in Rome had it and each time it was somehow different.

My favorite was this humble bowl of pasta placed in front of us in that dark room. Nothing stood out in the presentation. An average bowl of pasta with a few shavings of Pecorino Romano. But the taste was silky, light but flavorful. The soft bed of fresh pasta helped make this particular dish over the top. So if you have the time and patience to make your pasta, I highly suggest you do.

However, for an average busy weeknight at home, dried pasta works. Either way, this easy classic carbonara is a fantastic way to enjoy the flavors of a great city, away from the brutal heat.

What is a Carbonara?

Carbonara is an Italian pasta dish that is thought to be originally from Rome. This dish is made up of hard cheese, cracked black pepper, egg yolks, and spaghetti-style pasta. You can any sort of long pasta and other ones that work well are bucatini and linguine. For this recipe, we will be using Pecorino Romano as our hard cheese. However, you can opt to use Parmigiano Reggiano or a combination of the two.

Easy Classic Carbonara Is…

• A delicious Roman pasta
• A classic Italian dish with a creamy sauce
• Easily made with made with pancetta or thick-cut bacon.
• One of my favorite pasta recipes. 

Ingredients

Pasta– Long pasta like spaghetti, linguine, and bucatini work best for carbonara. 

Meat- Traditionally thick-cut pancetta is used however, if you have a hard time finding it, a good quality thick-cut bacon does the trick nicely. 

Eggs- The majority of creamy carbonara sauce is made from egg yolks. Use large eggs and free-range organic if you can. 

Cheese- The cheese of choice is Pecorino Romano in a pinch you can use freshly grated parmesan cheese. 

Seasoning- You will need sea salt for both the pasta was and to season the dish if needed. If you don’t have sea salt, Kosher and even table salt will do. Black pepper also gives the dish a nice light kick of flavor. I use freshly cracked black pepper.

Pasta Water- The starchy pasta water We will be ladling 1 cup of the reserved pasta water to help make the pasta nice and creamy. 

Directions

Dice pancetta (or bacon) into small bite sized slices. Heat a skillet and fry until golden. Set aside.

Heat a large pot of water and add a little salt.  Place lid on and heat to a boil. Cook pasta as directed by package.

Separate egg yolks by cracking them over a small bowl and transferring the yolk between shells until the whites separate into the bowl. Have another cup or small bowl handy to drop the yolk in.

Save the egg whites for another use later.

While the pasta boils, take a ladle and save 1 cup of the hot pasta water.

Set aside. When ready, drain the pasta. Then pour it back into the stock pot.

Add about ⅓ cup of the pasta water to the top of the noodles, a bit of the grated cheese, and half the egg yolk. Stir it around until a light yellow creamy consistency then add the remaining water and yolk. Stir again.

Add the pancetta (or thick-cut bacon) to the pot along with the remainder of the cheese.

The sauce should be a creamy consistency and mixed thoroughly with the pancetta when serving. Add more pasta water if needed.

Garnish pasta with more Pecorino Romano if desired. Serve immediately.

Cooking Tips

• Switch between the egg yolks and pasta water. Blending them in slowly creates a creamy texture to the noodles.
• Salt the pasta water.
• If you can’t find pancetta, use good quality bacon.
• Make sure to use good quality eggs with the use of raw egg yolk.
• You can save the egg whites in the freezer to use for baking or an omelet later.

Serving Suggestions

This pasta is certainly filling on its own. However, these suggestions pair well if you want to add something extra to your dinner table.

• Pair with a lightly dressed green salad.
• Garlic bread is always a good side dish to any pasta especially if you are trying to feed a crowd.
• Caprese salad is a fresh addition to this heavier pasta dish.
• A great dish to serve a light wine with.

How To Store

Store leftover carbonara in an airtight container for up to 2 days. Note, that classic carbonara is best enjoyed fresh as the creaminess of the sauce gets absorbed into the pasta once it cools and chills in the fridge. 

FAQ

What is the best pasta to use for carbonara?

I like to use spaghetti or if I have time, my basic egg pasta! Linguine and bucatini pastas are also great for carbonara.

Can I make this ahead of time?

No. The best way to enjoy carbonara is by making it fresh and eating it directly after. The longer the sauce sits, the drier it will get as the sauce absorbs into the pasta. The sauce is also made from egg yolks so the storage time for this pasta is only about a day. 

Can I double this recipe?

Yes, I have doubled this recipe to feed more people. It is easily doubled. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!