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Creamy Pasta Carbonara Recipe
A rich, silky Roman classic made with crispy pancetta, creamy egg yolks, sharp Pecorino Romano, and perfectly al dente linguini. This comforting pasta comes together in just 20 minutes, yet delivers deep, savory flavor in every bite. A true example of simple ingredients meeting flawless technique.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- bowl
📝 Preparation Steps
1
Cut the pancetta into small squares. Place the pancetta in a pan over very low heat. Cook slowly to render the fat and crisp the meat.
pancetta (or use guanciale or bacon)3 slices
2
Remove the cooked pancetta from the pan and set aside. Reserve all the rendered fat in the pan.
pancetta (or use guanciale or bacon)3 slices
3
Bring a pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente.
4
While the pasta cooks, combine the egg yolks, grated Pecorino Romano, and ground black pepper in a bowl. Beat together until smooth. Add about 3 tablespoons (50 ml) of hot pasta cooking water gradually, whisking quickly to temper the yolks and create a creamy sauce.
large egg yolks (2 per serving)4ground black pepper1 tsp
5
Drain the pasta and immediately transfer it to the pan with the reserved bacon fat over very low heat. Toss gently to coat. Pour in the egg and cheese mixture along with another 3 tablespoons (50 ml) of the reserved pasta water. Stir constantly until the sauce thickens into a silky consistency that coats the pasta. Do not let the sauce get so hot it scrambles.
6
Divide the pasta between plates. Top with the reserved crispy bacon and extra Pecorino Romano, either grated or shaved.
Nutrition Facts
calories
650 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
950 mg
protein Content
32 g
cholesterol Content
340 mg
carbohydrate Content
65 g
saturated Fat Content
12 g
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