Pasta Carbonara Recipe – A True Italian Classic in 20 Minutes

Pasta carbonara is definitely one of the tastiest classic pasta recipes from Italy, which I recommend everyone to try and learn how to make at home. What makes the dish special is its simplicity, mouth-watering crispy ham and deliciously rich and creamy cheese sauce.

We’ve used the most classic ingredients in the recipe, but additionally added easier to find, low-calorie and high protein alternatives as well.

Ingredients for the Best Pasta Carbonara Recipe

• Pecorino Romano or Parmesan cheese – In Rome, pasta carbonara is generally made with only Pecorino Romano, but also with a mixture of Pecorino Romano and Parmesan. Alternatively, you can use only Parmesan or replace it altogether with any other longer-aged hard cheese that you prefer and can find in the grocery store.
• Eggs – I recommend buying free-range eggs, which generally have a more orange yolk, but any medium or large store-bought eggs will do.
• Guanciale ham – Italian cured pork cheek that gets extra crispy when fried and is traditionally used to make pasta carbonara.
  If desired, guanciale can be replaced with pancetta or smoked bacon, as well as country-smoked ham, which is definitely the lowest-calorie and protein-rich option.
• Pasta – Pasta carbonara can be made with any type of pasta you prefer, but spaghetti or linguine pasta is generally considered the best and most classic choice. I also recommend trying to make this dish with rigatoni pasta.
• Black pepper – Be sure to use freshly ground black pepper so that the flavor of the pepper is as intense as possible.

How to Make the Best Authentic Pasta Carbonara?

1. Grate the cheese as finely as possible and mix together in a bowl with two egg yolks, one whole egg and ground black pepper – separate the yolks of two eggs, one whole egg, a few large pinches of freshly ground black pepper and all the grated cheese into a small bowl. Mix all the ingredients with a fork into a smooth sauce and set aside for the next steps.
2. Bring the water to a boil, add salt to the water and cook the pasta – when the water begins to boil, add a few large pinches of salt to the water and cook the pasta (spaghetti) until al dente. While cooking, I recommend starting with the next step already. Before you drain the pasta water, be sure to separate ~4 tbsp of the pasta cooking water into a separate bowl or glass.
3. While the pasta is boiling, cut the guanciale into cubes or strips and fry them in a pan on medium heat with a bit of added olive oil until crispy – Cut the guanciale or any other ham you use into ~1cm thick cubes or strips and fry them in a medium heat pan with a sprinkle of olive oil until golden brown and crispy. Remove the guanciale from the pan and drain the guanciale oil into a separate container or bowl to use in the next step.
4. Add one tablespoon of fat from frying the guanciale and 1-2 tablespoons of the pasta cooking water to the pre-mixed sauce and mix well.
5. Transfer the freshly drained warm pasta to the pan or a large mixing bowl with the fried guanciale, pour over all the sauce and a few tablespoons of the pasta cooking water and mix all the ingredients together evenly.
6. Serve the pasta carbonara on a plate and, if desired, top with a bit of grated cheese and a tiny pinch of ground black pepper.

Ingredients (2 servings)

• 200g / 7 oz dried spaghetti or linguine pasta
• 120g / 4 oz guanciale ham (pancetta or smoked bacon is also suitable)
• 2 egg yolks
• 1 whole egg
• 100g / 3.5 oz of pecorino romano or parmesan cheese (or an equal mixture of both cheeses)
• Freshly ground black pepper for seasoning
• Salt for pasta cooking water

Optional (higher protein and lower calorie version):

• Substitute guanciale with a regular country smoked ham

NUTRITION (PER SERVING)

Calories: 990 kcal, Protein: 45.2g, Carbohydrates: 72.5g Fat: 51.5. g Sugar: 3.5 g, Fiber: 3.2g