Carbonara Pasta
If you've got spaghetti, pancetta and pecorino romano, finely grated, you're most of the way to this pork: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of well-salted water to a rolling boil and add the spaghetti, cooking until just shy of al dente, about 1 minute less than the package suggests.
- While the pasta cooks, whisk the 4 egg yolks and the whole egg together in a bowl, then stir in the grated pecorino, the lemon zest, and a generous amount of freshly ground black pepper until you have a thick paste.
- Heat the olive oil in a large skillet over medium heat, add the diced onion and cook gently for 4 to 5 minutes until softened, then add the pancetta and the thyme and cook for another 5 to 6 minutes until the pancetta is golden and its fat has rendered.
- Reserve about 1 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta, tossing off the heat to coat.
- Working quickly and away from direct heat to avoid scrambling the eggs, pour in the egg and cheese mixture while tossing constantly, adding splashes of the reserved pasta water until the sauce turns glossy and creamy and clings to the strands.
- Taste and adjust with salt and more black pepper, then serve at once with an extra dusting of pecorino on top.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan Β· Whisk
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Carbonara Pasta take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Carbonara Pasta is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pasta carbonara.jpg by Dandy1022, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.