Carbonara Pasta – Modern Honey

Carbonara Pasta – Modern Honey

How to make the best carbonara pasta from scratch with just five ingredients. This homemade carbonara is made with Parmigiano Reggiano or Pecorino Romano cheese, pancetta, pasta, creamy egg yolks, and black pepper. This Italian carbonara is popular for good reason!

How to make the best carbonara pasta from scratch with just five ingredients.  Homemade carbonara is made with hazelnut Parmigiano Reggiano cheese, pancetta, pasta, creamy egg yolks and black pepper.  This Italian carbonara is popular for good reason!

I love the simplicity of spaghetti carbonara.

Spaghetti noodles are tossed with nutty Parmigiano Reggiano or Pecorino Romano cheese and egg yolks that make a luxurious cream sauce and topped with pancetta and ground black pepper. The saltiness from the pancetta combined with the creamy sauce makes for the perfect pasta. This is the best spaghetti carbonara recipe!

Carbonara pasta dates back to Rome, Italy and is made with high-quality ingredients. The cheese is what makes the sauce! This is a simple pasta dish that uses just five ingredients, so it takes less than 30 minutes from start to finish.

I test this carbonara pasta recipe over and over again until I get it right. This is the best pasta carbonara recipe!

How to make the best carbonara pasta from scratch with just five ingredients.  Homemade carbonara is made with hazelnut Parmigiano Reggiano cheese, pancetta, pasta, creamy egg yolks and black pepper.  This Italian carbonara is popular for good reason!

ingredients:

Parmigiano Reggiano or Pecorino Romano cheeseThis is the main ingredient so I suggest buying a wedge that you can grate fresh to make a delicious sauce.

Spaghetti pastaSpaghetti is the most universally used type of pasta carbonara.

eggA combination of rich egg yolks and one egg gives the sauce a deep, creamy flavour.

Bacon or GuancialeIn Italy, they typically use guanciale, which is pork cheek, but you can use pancetta and it’s still a classic carbonara recipe.

black pepperFreshly ground black pepper is an essential ingredient in traditional carbonara sauce. Be generous with black pepper!

How to make the best carbonara pasta from scratch with just five ingredients.  Homemade carbonara is made with hazelnut Parmigiano Reggiano cheese, pancetta, pasta, creamy egg yolks and black pepper.  This Italian carbonara is popular for good reason!

Alternatives:

This is not traditional but if you can’t find it Pancetta or guanciale, you can use bacon In this recipe carbonara.

Some pasta recipes call for carbonara garlic But it’s not in the traditional Italian carbonara recipe. If you like garlic flavour, I suggest adding just 2 garlic cloves so it doesn’t overpower the dish.

You may find Heavy cream In some carbonara sauce recipes, however, cream is not used in classic carbonara sauce. If you want to use less cream to get more creaminess, you can but the eggs and cheese should be enough. If you want a thinner sauce, add more pasta water.

Spaghetti Carbonara is simply decorated Freshly ground black pepper and grated Pecorino Romano Or Parmigiano Reggiano cheese. No fresh herbs such as parsley or basil are used in classic carbonara.

How to make the best carbonara pasta from scratch with just five ingredients.  Homemade carbonara is made with hazelnut Parmigiano Reggiano cheese, pancetta, pasta, creamy egg yolks and black pepper.  This Italian carbonara is popular for good reason!

How to make spaghetti carbonara:

  1. Boil 6 liters of water over high heat. Add a generous amount of salt to the pot. Stir the spaghetti into the boiling water. Cook pasta according to package instructions. Reserve 1 cup of pasta water. This is a starchy water that adds flavor to carbonara sauce.
  2. While the pasta is cooking, cook the pancetta, guanciale, or bacon until cooked through. Drain on a plate lined with paper towels.
  3. In a bowl, mix the egg yolk, egg, and Parmigiano-Reggiano cheese until combined. Stir in pepper.
  4. Once the pasta is cooked, drain it, then toss the spaghetti with the pancetta (or guanciale). Once tossed, scoop them into the cheese/egg mixture, a little at a time.
    If necessary, add 1/2 cup of pasta water to the mixture until it covers the pasta.
  5. Served with freshly ground black pepper and fresh grated cheese.

Popular pasta recipes:

I love making pasta, and one of my favorite dishes is pasta…

Creamy lemon pasta — Made with fresh lemon, garlic, cream, butter, parmesan cheese and spices all combined with your favorite type of pasta. A light and creamy sauce that highlights the fresh lemon!

Fettuccine Alfredo – Fettuccine pasta topped with rich homemade Alfredo sauce.

Spaghetti with garlic and oil – Pasta with fried garlic, olive oil, red pepper flakes and fresh parsley.

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  • Boil 6 liters of water over high heat. Add a generous amount of salt to the bowl. Stir the spaghetti into the boiling water. Cook pasta according to package instructions. Reserve 1 cup of pasta water. This is a starchy water that adds flavor to carbonara sauce.

  • While the pasta is cooking, cook the pancetta, guanciale, or bacon until cooked through. Drain on a plate lined with paper towels.

  • In a bowl, mix the egg yolk, egg, and Parmigiano-Reggiano cheese until combined. Stir in pepper.

  • Once the pasta is cooked, drain it, then toss the spaghetti with the pancetta (or guanciale). Once tossed, scoop them into the cheese/egg mixture, a little at a time. If necessary, add 1/2 cup of pasta water to the mixture until it covers the pasta.

  • Served with freshly ground black pepper and fresh grated cheese.

  • I suggest freshly grating the Parmigiano Reggiano. I don’t suggest using packaged grated Parmesan cheese in this recipe because it doesn’t melt easily in the sauce.
  • Use small, chopped pieces of pancetta, guanciale, or high-quality bacon.
  • When the pasta is almost finished cooking, remove 1 cup of the starchy pasta water. You’ll only use 1/2 cup of pasta water in the carbonara, but if you want a thinner sauce, you can add more.

Calories: 591Calories, Carbohydrates: 65g, protein: 27g, fat: 24g, Saturated fat: 10g, Unsaturated fats: 3g, Monounsaturated fats: 9g, Unsaturated fats: 1g, Cholesterol: 220mg, sodium: 764mg, Potassium: 300mg, Fiber: 3g, sugar: 3g, Vitamin A: 457international unit, Calcium: 340mg, iron: 2mg

Nutritional information is automatically calculated and should only be used as an estimate.

How to make the best carbonara pasta from scratch with just five ingredients.  Homemade carbonara is made with hazelnut Parmigiano Reggiano cheese, pancetta, pasta, creamy egg yolks and black pepper.  This Italian carbonara is popular for good reason!

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