Authentic Pasta Carbonara

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Authentic pasta carbonara is easy to make and packed with flavor! Featuring plenty of delicious bacon, cheesy egg sauce, and tender pasta, this is a hearty weeknight meal sure to please all pasta lovers.

What is pasta you may ask? This is pasta with a special sauce and fried meat. Pasta carbonara first appeared in the Roman region of Italy. No one knows the exact story behind the dish’s origin, but we do know where it came from.the word Carbonara Related to charcoal in Italian, many believe the dish was originally made by coal miners. Regardless, the dish grew in popularity in Italy and spread throughout the world after World War II. It is traditionally made with pasta, bacon, eggs and cheese.

Pasta Options:

Any kind of pasta can be used for this dish, since carbonara refers to the sauce itself. Many times you will see pasta used to make this dish, but other shapes of pasta can be used too! Here are some ideas:

  • angel hair
  • Bucatini
  • egg noodles
  • Fettuccine
  • flat noodles

No matter what kind of pasta you choose, be sure to cook it to al dente!

Cheese Options:

If you can’t find any Pecorino Romano cheese, you can substitute this with:

  • parmesan cheese
  • parmesan cheese
  • Asiago
  • Grana Padano

Can I make this recipe if I am allergic to eggs?

There are plenty of eggs in an authentic pasta carbonara. If you’re allergic to eggs or don’t want to use eggs at all, check out our Egg-Free Spaghetti Pasta recipe!

Does an authentic Carbonara have cream?

A great feature of this dish is the creamy sauce. Don’t be fooled: authentic carbonara pasta doesn’t have any added cream or milk! The thick and soft texture of the sauce comes from the eggs.

What meat is traditionally used in Authentic Pasta Carbonara?

The most authentic pasta carbonara is made with guanciale, an Italian cured meat. If you can’t find it in the supermarket, pancetta or pancetta affumicata can also be used. You can also simply use bacon!

Troubleshooting: Why is my Carbonara slimy?

If you end up with a sticky carbonara, you probably added too many egg whites. You can fix this by adding more cheese. Just be sure to add a tablespoon at a time because you don’t want too much on the cheese either! If it does, just add a little pasta water (water drained from cooked pasta) to fix it.

Storage and Reheating Instructions:

You can store any leftover authentic carbonara pasta in an airtight container in the refrigerator. It can be stored for up to 4 days. It’s best to reheat pasta on the stovetop rather than in the microwave. Place the pasta in a skillet and cook over medium-high heat for about 5 minutes, until heated through. If the pasta seems dry, add the olive oil 1 teaspoon at a time until your desired consistency and texture is achieved.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Authentic pasta carbonara is easy to make and packed with flavor! Featuring plenty of delicious bacon, cheesy egg sauce, and tender pasta, this is a hearty weeknight meal sure to please all pasta lovers.

Preparation time 5 minute

cooking time 15 minute

total time 20 minute

raw material

  • 1 pound spaghetti
  • 1 tablespoon Salt
  • 1 pound Diced bacon or thick-cut bacon
  • 4 yolk
  • 2 whole egg
  • 1 1/2 cup Grated Pecorino Romano cheese Divided into
  • 1/2 teaspoon freshly ground pepper

instruct

  • Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups pasta water before draining.

  • In a large skillet, cook the pancetta (or bacon) over medium heat until crisp, about 7 to 10 minutes. Drain off excess fat, reserving only 2 tablespoons of fat.

  • In a mixing bowl, whisk together egg yolks, eggs, and 1 cup Pecorino Romano cheese.

  • Toss the drained pasta with the cooked bacon (or bacon) and the reserved grease. Pour egg mixture with ½ cup reserved pasta water and toss with pasta for 2 minutes. Add more reserved water to thin the sauce, if necessary.

  • Serve hot with remaining cheese and freshly ground pepper.

Calories: 752kcal | carbohydrate: 59G | protein: 31G | fat: 42G | Saturated fat: 16G | cholesterol: 260mg | sodium: 1995mg | Potassium: 380mg | fiber: 2G | sugar: 2G | Vitamin A: 495unit | Vitamin C: 1.7mg | calcium: 311mg | iron: 2.2mg

Authentic Pasta Carbonara