Published 2/12/2024 The spaghetti gets cooked in a garlicky, creamy sauce made of pecorino cheese, crispy pancetta, and more to create one of the easiest, most delicious pasta recipes your hands have ever made. Period! I love making this spaghetti carbonara as an ode to the family vacation we took to Italy a few years ago. We stayed in Umbria, beautiful wine country, and had the most amazing carbonara and knew we had to recreate it for the blog. When I say this pasta carbonara is easy to make, I mean E-A-S-Y. Just cook the pasta, make the cheese sauce, create the meaty, aromatic base, and bring it all together.
What’s In Pasta Carbonara
Spaghetti: we kept it classic and used spaghetti for this recipe. It cooks evenly and tastes great with the carbonara sauce. Pancetta: thick, salty slices of pancetta are perfect for this easy carbonara recipe. It adds a rich, smoky flavor to the dish. Dry white wine: we used Sauvignon Blanc, as we find it pairs well with the cheese and pancetta. This is used to deglaze the pan and enhance the flavor of the dish. Anchovy paste: anchovy paste adds an umami flavor to the dish, making it taste richer and more complex. Eggs: eggs are essential in creating the creamy sauce that coats the spaghetti. Pecorino romano: a perfect combination of nutty and salty, pecorino romano is a hard cheese made from sheep’s milk. It gives the carbonara sauce its signature flavor.
Variations and Substitutions
This classic pasta carbonara can be easily mixed and matched to suit your taste preferences. If you don’t have spaghetti, any long pasta type, such as fettuccine or linguini, will work just fine. And if you’re not a fan of pecorino romano cheese, you can use parmesan cheese instead for a slightly milder flavor. Thick-cut bacon is a great substitute for Pancetta. Just chop it into small pieces and cook it until crispy. You can also add some vegetables like peas, mushrooms, or asparagus to make the dish more hearty and nutritious.
Top Tips for Pasta Carbonara
To help the pasta water cool off quickly, place it in the fridge for a few minutes before using it to make the sauce. This will prevent the eggs from scrambling when they’re added to the hot pasta water. Don’t overcook the pancetta. Cook it until it’s just crispy, not burnt, as it can make the dish taste bitter. Mix quickly and thoroughly. Once you add the egg mixture to the pasta, work quickly and mix well to ensure that all of the spaghetti is coated evenly with the creamy sauce.
Storage + Freezer Directions
Place any leftover carbonara in an airtight container and store it in the fridge for up to 4 days. To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 3 months.
What to Serve with Pasta Carbonara
There are a whole bunch of ways to make this Pasta Carbonara an even more epic meal. For one, you could make this delicious Grilled Bruschetta Chicken and serve it over your pasta or on the side. Dutch Oven You could also enjoy this pasta dish next to a tasty Chicken Caesar Salad to add a refreshing element to the meal. We also love how this Bacon Wrapped Asparagus and Grilled Zucchini can add some extra veggies and flavors to the dish.
