This Carbonara recipe is so easy to make and it’s the classic Italian way! The simple Carbonara Sauce uses only eggs, parmesan, and parsley. There’s no cream!
½cupgrated Parmigiano-Reggianoplus more for serving
¼cuproughly chopped parsley
¼teaspoonsalt
1teaspoonfreshly ground black pepperplus more for serving
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.
Meanwhile, in a large skillet cook pancetta or bacon over medium heat until slightly crispy; set aside with all the drippings.
In a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley, salt, and pepper.
After draining the pasta, return it to the pot and add the pancetta or bacon plus the drippings.
Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy.
Add the pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick.
Transfer to serving bowls and top with additional cheese and ground pepper.
Video
Notes
Salt: Be careful not to oversalt the pasta water. The sauce contains already salty ingredients and you'll be using some of the water in the sauce as well.
Pasta: You can use any pasta you prefer, this is not limited to spaghetti.
Make ahead: Carbonara will keep for up to 4 days in the fridge but pasta is always best eaten when freshly made.