My simple and easy pasta carbonara is a recipe that I don’t really like to mess with. I have seen a lot of carbonara recipes that add complimentary ingredients like asparagus… peas… tomatoes… and I bet they all taste great in carbonara, but to me, these are distractions. This pasta dish with pancetta (or bacon), eggs, parmesan, and a tons of cracked black pepper is a big hug in a bowl and perfect the way it is.
simple and easy pasta carbonara
- Kosher salt
- 1 lb long pasta, like spaghetti or bucatini
- 1 T extra virgin olive oil
- 4 oz diced pancetta, or bacon
- 2 large eggs plus 2 large egg yolks, at room temp
- 2/3 c freshly grated parmesan, plus more for serving
- 1 1/2 t coarsely ground black pepper
- 1 t crushed red pepper, optional
Bring a large pot of water to a boil. Salt the water, and cook the pasta almost according to package instructions- for until al dente.
Heat olive oil in a skillet or a pan over medium heat. Add the diced pancetta, (or bacon,) and cook until the pancetta is cooked through, and golden brown. Turn off the heat.
In a large bowl, whisk together the eggs, yolks, parmesan, and black pepper.
Once the pasta is done cooking, reserve 1 cup of the pasta cooking water, drain the pasta, and transfer to the pan with the pancetta. Toss the pasta to coat, and transfer to the large bowl with eggs and cheese. Toss the pasta in the large bowl. Add pasta water if the pasta is too dry. Taste for seasoning, and add more salt or pepper if needed.