How to Make Authentic Carbonara with Pancetta and Pecorino Romano

Simple Summary

Carbonara with Pancetta and Pecorino Romano is a luxurious Italian pasta dish featuring a silky egg-based sauce, crispy pancetta, and sharp Pecorino cheese. This classic Roman recipe is both comforting and elegant, perfect for a quick weeknight dinner or a special occasion.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 400g (14 oz) spaghetti or bucatini
• 150g (5 oz) pancetta, diced
• 4 large eggs
• 100g (1 cup) grated Pecorino Romano cheese, plus extra for serving
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a boil for the pasta.

2. In a large bowl, whisk together the eggs and grated Pecorino Romano cheese. Set aside.

3. Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.

4. Add the minced garlic to the pancetta and cook for an additional 30 seconds until fragrant. Remove from heat and set aside.

5. Cook the pasta in the boiling water according to package instructions until al dente.

6. Just before the pasta is done, reserve 1 cup of the pasta cooking water.

7. Drain the pasta and immediately add it to the skillet with the pancetta and garlic. Toss to combine.

8. Remove the skillet from the heat and let it cool for 1 minute to ensure the eggs don't scramble.

9. Pour the egg and cheese mixture over the pasta, stirring quickly to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.

10. Season generously with freshly ground black pepper and toss again.

11. Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper to taste.

Chef's Notes

• For the best flavor, use authentic Pecorino Romano cheese, which is sharper and saltier than Parmesan.
• Be careful not to overcook the eggs when adding them to the pasta. The residual heat from the pasta will cook them gently, creating a creamy sauce.
• If pancetta is unavailable, you can substitute with guanciale (traditional) or bacon.
• For a vegetarian version, omit the pancetta and add sautéed mushrooms instead.
• Leftover carbonara can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore creaminess.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 28g
• Fat: 30g
• Carbohydrates: 70g
• Fiber: 3g
• Rich in calcium and vitamin D from the Pecorino Romano cheese
• Good source of protein from eggs and cheese

Serving Suggestions

• Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta.
• Pair with a chilled glass of dry white wine like Frascati or Pinot Grigio.
• For a complete Italian meal, start with an antipasto platter and finish with a light dessert like fresh berries or lemon sorbet.
• Garnish with fresh parsley or basil for a pop of color and freshness.
• For a more substantial meal, serve alongside grilled chicken or roasted vegetables.