If you love pasta that feels rich but isn’t drowning in cream, carbonara is the answer. It’s a classic Italian dish that mixes just a few everyday items into a silky sauce. The magic comes from timing and technique, not fancy gadgets.
Here’s what you really need: spaghetti or any long pasta, good quality pancetta or guanciale, fresh eggs (usually two per person), grated Pecorino Romano or Parmesan, and a pinch of black pepper. You’ll also want a large pot for boiling pasta, a skillet for the meat, and a bowl to whisk the eggs and cheese together. Nothing else is required.
Why pancetta or guanciale? They add salty fat that carries flavor into the sauce. If you can’t find guanciale, pancetta works fine. Avoid smoked bacon – the smoky taste isn’t traditional and can throw off the balance.
1. **Cook the pasta** – Bring a big pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente (about 1 minute less than the package says). Save a cup of the cooking water before you drain.
2. **Render the meat** – While the pasta cooks, dice the pancetta into small cubes. Toss it into a cold skillet, then turn the heat to medium. Cook until the fat melts and the pieces turn golden and crisp – around 5‑6 minutes. don’t let it burn.
3. **Mix eggs and cheese** – In a bowl, whisk together the eggs, grated cheese, and a generous grind of black pepper. The mixture should look thick but pourable.
4. **Combine everything** – Return the drained pasta to the pot (off the heat). Quickly add the hot pancetta and its fat, then pour the egg‑cheese mixture over the pasta. Toss vigorously. The residual heat cooks the eggs, creating a creamy coating. If the sauce looks too thick, splash in a little reserved pasta water until it’s silky.
5. **Serve immediately** – Plate the pasta, add a final sprinkle of cheese and pepper, and enjoy while it’s warm. The sauce should coat each strand without clumping.
**Quick tips**: Work fast when adding the egg mixture – the heat should be enough to thicken, not scramble. Use room‑temperature eggs to avoid shocking the sauce. If the sauce separates, keep stirring and add more pasta water.
**Variations**: Swap the cheese for Pecorino only for a sharper bite, or add a splash of peas for a pop of color. Keep it simple; the dish shines when the basics are done right.
**Storing leftovers**: Carbonara doesn’t keep well because the sauce can become grainy. If you have leftovers, reheat gently in a pan with a bit of water, stir constantly, and enjoy within a day.
Now you’ve got a solid, no‑cream carbonara that feels restaurant‑good but is home‑easy. Grab your pasta, get the ingredients ready, and treat yourself to a dish that’s creamy, salty, and totally satisfying.
