Pasta Recipe Pasta
This Pasta Recipe Pasta brings together creamy eggs, crispy pancetta, and freshly grated Parmesan cheese with a crack of black pepper for an easy, Italian-inspired comfort food dinner in under 30 minutes.
Full Recipe Introduction
If you’ve ever tasted a classic Creamy Carbonara in a cozy trattoria in Rome, you know there’s nothing quite like it. This Pasta Recipe Pasta is my spin on that beloved traditional dish—no heavy cream required, just the magic of eggs and cheese emulsifying into a silky sauce. I first fell for it decades ago on a cobblestone street, and ever since, I’ve tweaked the timing, the temperature, even the brand of pasta—yep, I’m a bit of a label reader—to nail down the perfect weeknight meal. It’s simple, seasonal (think cozy autumn evenings), and feels like a warm hug straight from nonna’s kitchen. Plus, with pantry staples—eggs, pancetta, Parmesan—you’ll rarely find yourself scrambling at dinner time.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy weeknights.
- Uses common ingredients you probably have on hand.
- Creamy texture without any heavy cream—true Italian-style Carbonara.
- Easily customizable: swap pancetta for bacon or guanciale.
- Minimal cleanup—just one large skillet and a pot.
- Crowd-pleaser that’s both homey and a little fancy.
- Leftover-friendly for speedy lunches or light dinners.
- Nutrient boost: eggs add protein, Parmesan adds calcium.
- Wallet-friendly comfort food that feels indulgent.
Ingredients
– 12 ounces spaghetti (I love De Cecco or Barilla for firm texture)
– 6 ounces pancetta, diced (sub: thick-cut bacon or guanciale for authentic Italian taste)
– 3 large eggs, room temperature (bring to room temp for smooth sauce)
– 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano or BelGioioso)
– 2 tablespoons extra-virgin olive oil (look for Colavita or California Olive Ranch)
– 1 teaspoon freshly ground black pepper, plus extra for garnish
– Kosher salt, to taste (about 1 tablespoon for pasta water)
– Optional: 2 tablespoons chopped flat-leaf parsley for color and freshness
Tips: Use whole eggs, not just yolks—this adds volume and body. Freshly grate your cheese with a microplane for maximum meltability.
Directions
- Bring a large pot of water to a rolling boil over high heat. Stir in kosher salt until it tastes like the sea—this seasons the pasta from the inside out.
- While water heats, whisk eggs, Parmesan cheese, and black pepper in a medium bowl until fully combined and slightly frothy; set aside.
- Heat a large skillet over medium heat, then add olive oil and diced pancetta. Cook, stirring occasionally, until pancetta is golden and crisp—about 5–7 minutes. Transfer half the crispy bits to a small bowl, leaving the flavorful fat in the pan.
- Add spaghetti to boiling water and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1 cup pasta water before draining.
- Using tongs, transfer hot spaghetti directly into the skillet with pancetta fat, off the heat. Toss to coat every strand—this step cools the pan slightly to prevent scrambled eggs.
- Pour the egg-cheese mixture over the pasta, tossing vigorously and adding pasta water a little at a time until the sauce is luxuriously creamy. Aim for a smooth silky coating, not a watery broth.
- Stir in reserved crispy pancetta bits for texture. Taste and adjust salt if needed. Add more black pepper for that characteristic bite.
- Plate immediately—this sauce loves heat. Top each serving with a sprinkle of chopped parsley and an extra grating of Parmesan.
- If you glimpse any stray egg ribbons, no worries—those are tokens of pure Carbonara love.
Servings & Timing
Yield: 4 generous servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Swap pancetta for guanciale for a more traditional, pork-forward flavor.
• Use thick-cut bacon if pancetta isn’t available.
• Toss in fresh peas or asparagus tips for a springtime twist.
• Choose gluten-free spaghetti to keep this dinner wheat-free.
• Stir in a pinch of red pepper flakes for a subtle kick.
• For a veggie-forward twist, swirl in 1 cup cooked mushrooms.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water or a teaspoon of olive oil to revive the creaminess. Microwave on medium power in 30-second bursts if you’re short on time. Make-ahead tip: cook and cool pasta separately, whisk eggs and cheese in a sealed jar, and crisp pancetta—then assemble fresh when ready.
Notes
• I learned the hard way that adding eggs to a piping-hot pan leads to scrambled bits, so always pull the skillet off heat first.
• Room-temperature eggs emulsify more smoothly—straight from the fridge can seize up.
• Freshly ground black pepper makes a world of difference—grab a mill and twist it at the last moment.
• If your sauce feels too thick, slowly stir in more reserved pasta water; too thin? Let it rest a minute off heat—it will thicken nicely.
• For an autumnal vibe, stir in a light dusting of nutmeg.
FAQs
Q: Can I use heavy cream in this recipe?
A: Traditional Carbonara skips cream, but if you crave extra richness, stir in 2 tablespoons of heavy cream when you add the egg mixture.
Q: What’s the best pasta shape for this dish?
A: Long strands like spaghetti or bucatini work best, since they catch the sauce beautifully.
Q: Can I make Carbonara ahead of time?
A: It’s best fresh, but you can prep components—pasta, cheese mix, pancetta—then quickly combine before serving.
Q: How do I prevent the eggs from scrambling?
A: Remove the skillet from heat and toss vigorously; the residual warmth cooks the eggs gently into a sauce.
Q: Is it safe to eat eggs this way?
A: Using fresh, high-quality eggs reduces any risk, and the heat from the pasta gently cooks them—just like a custard.
Q: Can I freeze leftover Carbonara?
A: Freezing isn’t recommended; the egg-based sauce can separate and become watery.
Q: How do I get extra crispy pancetta?
A: Let it render slowly over medium-low heat without crowding the pan for the best crunch.
Q: What if I’m allergic to dairy?
A: Try nutritional yeast in place of Parmesan and add a pinch of kala namak (Indian black salt) for an eggy note.
Conclusion
Pasta Recipe Pasta ticks all the boxes: speedy prep, simple ingredients, and that cozy, comforting taste of Italy. Give it a whirl next time you need a fuss-free dinner that feels special—and don’t forget to let me know how yours turned out! If you loved this recipe, you might also enjoy my Homemade Marinara Sauce or My Beloved Lasagna Roll-Ups—happy cooking!
Pasta Recipe Pasta
Ingredients
- 12 ounces spaghetti I love De Cecco or Barilla for firm texture
- 6 ounces pancetta diced (sub: thick-cut bacon or guanciale for authentic Italian taste)
- 3 large eggs eggs room temperature (bring to room temp for smooth sauce)
- 1 cup Parmesan cheese freshly grated (Parmigiano-Reggiano or BelGioioso)
- 2 tablespoons extra-virgin olive oil look for Colavita or California Olive Ranch
- 1 teaspoon black pepper freshly ground, plus extra for garnish
- 1 tablespoon Kosher salt to taste (about 1 tablespoon for pasta water)
- 2 tablespoons chopped flat-leaf parsley for color and freshness
Instructions
- Bring a large pot of water to a rolling boil over high heat. Stir in kosher salt until it tastes like the sea—this seasons the pasta from the inside out.
- While water heats, whisk eggs, Parmesan cheese, and black pepper in a medium bowl until fully combined and slightly frothy; set aside.
- Heat a large skillet over medium heat, then add olive oil and diced pancetta. Cook, stirring occasionally, until pancetta is golden and crisp—about 5–7 minutes. Transfer half the crispy bits to a small bowl, leaving the flavorful fat in the pan.
- Add spaghetti to boiling water and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1 cup pasta water before draining.
- Using tongs, transfer hot spaghetti directly into the skillet with pancetta fat, off the heat. Toss to coat every strand—this step cools the pan slightly to prevent scrambled eggs.
- Pour the egg-cheese mixture over the pasta, tossing vigorously and adding pasta water a little at a time until the sauce is luxuriously creamy. Aim for a smooth silky coating, not a watery broth.
- Stir in reserved crispy pancetta bits for texture. Taste and adjust salt if needed. Add more black pepper for that characteristic bite.
- Plate immediately—this sauce loves heat. Top each serving with a sprinkle of chopped parsley and an extra grating of Parmesan.
