Pasta Carbonara

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Pasta Carbonara is the ultimate comfort food that never fails to satisfy. It’s a classic pasta recipe with crispy pancetta or bacon, Parmesan cheese, and a creamy egg sauce.

 

I’m not entirely sure when, where or why I decided to put this on the menu. I wasn’t even sure how it was going to turn out. I put it on the menu for #MeatlessMonday. Yes. I know it’s supposed to have pancetta or something like that in it. And, well, ours wasn’t ENTIRELY meatless.

 

It looked weird. But it tasted amazing! Who knew carbonara was so tasty?? I sure didn’t. How have I NOT made this ever in my life? And it takes like 20 minutes to cook!! It’s a perfect weeknight meal! This pasta with a side salad and some crusty bread to wipe the plate clean is a simply delicious weeknight dinner.

 

 

Where does carbonara come from?

 

Carbonara is a classic Italian pasta dish that has captivated the hearts and tastebuds of food enthusiasts around the world. Its origins are somewhat mysterious, with various theories about its creation. One popular theory suggests that carbonara was invented by Italian coal miners, as the name “carbonara” is derived from “carbonaro,” which means “charcoal burner” in Italian. Another theory associates the dish with World War II when American soldiers in Italy combined eggs and bacon with pasta. Regardless of its origins, carbonara has become a beloved staple of Italian cuisine.

 

Does Carbonara Have Cream in It?

 

A common debate among carbonara enthusiasts is whether the dish should include cream. Traditional Roman carbonara does not contain cream. Instead, it relies on a mixture of eggs, Pecorino Romano cheese, and guanciale (or pancetta) to create its creamy texture. However, some variations, particularly outside of Italy, do incorporate cream for added richness. Purists argue that true carbonara should not use cream, emphasizing the importance of maintaining authenticity.

 

 

What Role Does Pasta Water Play in This Recipe?

 

I have talked about the importance of pasta water when making any pasta. It is a secret weapon in the making of carbonara. The starchy water, reserved from cooking the pasta, helps to bind and emulsify the sauce. When added to the egg and cheese mixture, it creates a silky and cohesive texture that clings beautifully to the pasta. Using pasta water ensures that the sauce is neither too thick nor too thin, striking the perfect balance.

 

The same is true for any pasta sauce you’re making. Including a Bolognese! I cook mine on the thick side knowing full good and well that I’m going to add some starchy pasta water. Adding the pasta water not only makes the sauce smooth but it also aids the sauce in sticking to the pasta.

 

Ingredients needed for Pasta Carbonara

 

There are so few ingredients in this recipe. I think the pancetta or bacon might be the only thing you don’t have on hand.

Pantry ingredients – pasta, garlic salt, black pepper, nutmeg
Refrigerator ingredients – pancetta or bacon, Parmesan (I used this instead of romano because it’s what I had on hand), eggs

 

Instructions for making carbonara pasta

 

Start with cooking the pasta according to the package directions making sure not to overcook the pasta. It should be al dente, which means it has a little bite to it. You can’t make the pasta ahead of time because it’s the heat from the pasta and the water that makes the carbonara sauce.

 

 

Cook the pancetta or bacon until crispy and set aside. Combine the eggs with the remaining ingredients in a small bowl and set aside until the pasta is ready to drain. Drain the pasta and place it the skillet with the pancetta. Slowly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. Gradually add pasta water one quarter cup at a time until the sauce reaches the desired consistency.

 

What does pasta carbonara taste like?

 

 

I’m not entirely sure when, where or why I decided to put this on the menu. I wasn’t even sure how it was going to turn out. I put it on for one of our meatless meals. Yes. I know it’s supposed to have pancetta or something like that in it. And, well, ours wasn’t ENTIRELY meatless. You could totally make this with some vegan bacon, mushroom bacon, or just omit it entirely.

 

Carbonara is creamy and packed with cheesy flavor. The pasta water makes the sauce creamy and rich. All the spices and flavors in these elevate each other. The Parmesan is sharp and scrumptious. And the eggs are the binder that brings it all together! If you haven’t made carbonara before, I highly recommend you do. It’s simple to make with mostly budget friendly ingredients. Though sometimes the price of eggs is a bit off the charts. But what you’re spending on eggs you’re not spending on meat.