Carbonara with Pancetta Recipe – step by step guide

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Carbonara with Pancetta Recipe – step by step guide: Carbonara on spaghetti is the dish. The preparation of pasta carbonara, which is a delectable and wonderfully indulgent dish, takes the same amount of time as the cooking of the pasta. Just spaghetti (or another type of long pasta) is required for the carbonara, which is prepared with pancetta or bacon, eggs, Parmesan cheese, a touch of olive oil, salt, and pepper. The ingredients are easily accessible.

Carbonara with Pancetta Recipe – step by step guide

Creating the silky carbonara sauce involves tossing the beaten eggs with the hot pasta and a little fat from the pancetta or bacon. This results in the creation of the sauce. Should I have mentioned indulgent earlier? Yes, this is not a recipe that you can make on a daily basis. “I’ve been eating my kale for weeks, and now I want to splurge,” is the sentence that best describes this recipe. To put it another way, if you are going to spend a lot of money, you might as well do it right with pasta carbonara.




  • 1 tablespoon extra virgin olive oil or unsalted butter
  • 1/2 pound pancetta or thick cut bacon, diced
  • 1 to 2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3 to 4 whole eggs
  • cup grated Parmesan or pecorino cheese
  • pound spaghetti (or bucatini or fettuccine)
  • Kosher salt and freshly ground black pepper to taste

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How to make it 

  • A large pot of salted water should be brought to a boil, with one tablespoon of salt added for every two quarts of water.
  • The olive oil or butter should be heated in a large sauté pan over medium heat while the water is coming to a boil. Add the pancetta or bacon, and cook it over low heat until it becomes crispy.


  • After adding the garlic (if you are using it) and continuing to cook for another minute, proceed to remove the pancetta and garlic from the heat and place them in a large bowl.
  • Beat the eggs in a small bowl, and then add approximately half of the cheese to the mixture.


  • The dry pasta should be added to the water once it has reached a rolling boil, and it should be cooked at a rolling boil while being covered.
  • Using tongs, transfer the pasta to the bowl containing the bacon and garlic when it has reached the al dente stage, which means it is still slightly firm and not mushy. Ensure that it is dripping wet. Keep some of the water from the pasta aside.


  • If you want the pasta to be hot, you should move it quickly from the pot to the bowl after it has been cooked. Eggs will be sufficiently heated by the heat of the pasta to produce a creamy sauce. This will be accomplished by the pasta.
  • Toss everything together to combine it, and make sure to let the pasta cool down just a little bit before you mix it in with the eggs so that it doesn’t cause the eggs to curdle. This is the part that is difficult.


  • To combine the ingredients once more, add the beaten eggs along with the cheese and toss it quickly. Season with salt to taste. If you want to prevent the pasta from drying out, you should add some pasta water back into it.
  • Serve immediately with the remaining grated parmesan and freshly ground black pepper from the pepper mill. If you so desire, you can garnish with a small amount of fresh chopped parsley.



Tips for Carbonara Success

In spite of the fact that this dish is known for its simplicity, it may require some practice in order to achieve the desired results.

  • Prepare ahead: Be sure to have all of your ingredients and equipment ready to go from the very beginning of the process, as this dish can be prepared in a very short amount of time and timing is of the utmost importance.
  • Temper the eggs: Quickly getting to work after draining the pasta is absolutely necessary in order to achieve success. It is recommended that you have the beaten eggs ready in a bowl, and then quickly whisk in a few tablespoons of the hot pasta cooking water that has been reserved. This will help you streamline the process.


  • This reduces the likelihood that they will curdle when you combine them with the pasta that has been cooked. The next step is to combine the pasta with the eggs that have been tempered in the cooking pot that is still warm. This will ensure that the mixture remains warm enough to melt the cheese.
  • Use high-quality cheese: Put away the cheese shaker that has been processed! When preparing this dish, it is essential to use authentic Parmesan cheese of a high quality. Rely on us, this recipe is well worth the effort. If you feel like indulging, why not do it in the best possible way?

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