What is homemade Carbonara?
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams. All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Why do we call for Bacon in Carbonara?
That’s why we call for bacon! If you can get your hands on pancetta, your carbonara will be all the better for it. Guanciale is an acceptable choice, too, although it will create a fattier, more unctuous sauce. Step 1: Cook the pasta. The sauce comes together quickly, so you can cook the pasta first!
Can you make Carbonara ahead of time?
This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen.
Does Carbonara scramble the eggs?
Get the low-down on how to make the perfect carbonara sauce without accidentally scrambling the eggs! Carbonara is one of the most famous sauces in Italian cuisine, and it also happens to be one of the quickest to cook!
Step 1
Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
Step 2
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
Step 3
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Step 4
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
Step 5
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
Step 6
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Step 7
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Follow this recipe to prepare pasta carbonara at home
A plateful of pasta carbonara can transport you to a Roman trattoria. Made with just a few ingredients, it's simple to recreate at home. Read on for the classic carbonara recipe.
Classic Carbonara Recipe
12 oz. tonnarelli, spaghetti, mezze maniche or rigatoni 4 oz. guanciale or rindless bacon ¼ cup grated Pecorino Romano (or Parmigiano Reggiano) 4 fresh large egg yolks salt black pepper
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