Pasta Carbonara - BigOven 187291
Pasta Carbonara

Pasta Carbonara

Ready in 10 hours
4 review(s) averaging 4.2. 75% would make again

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Authentic Carbonara is bacon-and-egg pasta, a true classic from Italian cuisine.

"Excellent! This dish is quintessential Italian—a TRUE carbonara sauce!"

- sgrishka


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1 pound Spaghetti
1/4 cup Extra virgin olive oil
1/4 pound Pancetta; chopped
1 teaspoon Red pepper flakes
5 cloves Garlic; grated
1/2 cup Dry white wine
2 large Egg yolks
1 cup Freshly grated Romano cheese
Salt and pepper; to taste
1 handful Fresh flat-leaf parsley; chopped, for garnish

Original recipe makes 4 Servings



Put a large pot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 988 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Poor texture, red pepper drowned out the garlic and wine combination. This takes at least 20 minutes too, the ten was misleading.
Snowballjack 1 year ago
I added peas and a half a cup of half and half for more sauce.
Insignia14 1 year ago
Excellent! This dish is quintessential Italian—a TRUE carbonara sauce!
sgrishka 2 years ago
[I posted this recipe.]
danas 3 years ago
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