How To Make Pasta Carbonara
How To Make Pasta Carbonara
Learning to make an authentic carbonara sauce isn’t just an incredible experience … it’s a must! The process is simple, but just as important as the integrity of the ingredients themselves. This traditional Italian dish is made in just a few steps, but each step requires some attention to detail.
Carbonara is made by combining hot, just-cooked pasta (al dente, of course) with pork that has been sautéed in olive oil. Next, you add in a generous mixture of beaten eggs* and grated hard Italian cheese. The ratio of whole eggs to egg yolks is important to note. (We’ve included a guide to this ratio below.) When introduced, the eggs should just start to curdle—this is what gives carbonara its signature natural creaminess. If not, this is where your hot, pasta-cooking water comes in to play. With just a few tablespoons of this hot, starchy pasta water, your carbonara sauce becomes the luscious, creamy masterpiece it’s famous for.
Carbonara is a dish that needs to be made and enjoyed. All of your guests should be sitting at the table, ready and awaiting its arrival. The sauce tends to dry out as it cools, so enjoying carbonara while it’s piping hot is crucial!
Recipe: Bucatini alla Carbonara
Step 2: Heat oil in a large sauté pan. Add the pork (guanciale, pancetta or bacon), and then, sauté until it becomes golden brown.
Step 3: Cook pasta according to package instructions. Once cooked to that signature al dente texture, scoop out 2 cups of hot pasta water and set aside. Then, drain the pasta.
Step 4: In the serving bowl with the egg mixture, add the hot pasta and sautéed pancetta with oil.
Step 5: Toss gently to cook the eggs with the hot ingredients.*
*If the dish appears too dry, add some of the reserved pasta water—a little at a time.
Step 6: Serve and enjoy immediately!