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top view of a plate of completed pasta with carbonara sauce

Carbonara Sauce

Isabel Laessig
Rich, creamy, silky pasta sauce without the cream is here at last! My Carbonara Sauce Recipe is quick, simple, and oh-so-luxurious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 716 kcal

Equipment

  • Deep pot

Ingredients
  

  • 16 oz Spaghetti or favorite pasta
  • 2 Tablespoons Salt for pasta water
  • 2 Tablespoons Olive oil
  • 4 ounces Pancetta diced
  • 1 cup Pecorino Romano or Parmesan
  • 3 Eggs
  • 1 Egg yolk
  • 1 cup English peas optional
  • Pepper to taste

Instructions
 

  • In a deep pot or large skillet over medium heat, add the olive oil. Chop the Pancetta and add it to the oil once it's hot, stirring often, until it's crisp and toasted. Remove, reserving the leftover oil in a separate bowl.
    2 Tablespoons Olive oil, 4 ounces Pancetta
    pancetta being browned in a pot with oil
  • In a separate bowl, whisk together the eggs and cheese.
    3 Eggs, 1 Egg yolk, 1 cup Pecorino Romano
    the eggs and cheese being stirred together
  • Cook the pasta to package instructions, reserving one cup of pasta water. Add the reserved oil back to the pot and set it to medium heat, and add in the cooked pasta. Slowly add in the egg mixture, stirring constantly.
    16 oz Spaghetti, 2 Tablespoons Salt
    the egg and cheese mix being poured into the pot of warm pasta
  • Add in the reserved pasta water very slowly to keep the sauce from getting dry, mixing very well.
    pasta water being added to the pot of pasta and egg and cheese
  • Add in the cooked pancetta and english peas if using, tossing until it's well mixed and warmed through.
    1 cup English peas, Pepper
    Peas and pancetta being stirred into the pasta and carbonara sauce
  • Heat up a serving bowl in the oven or with hot water, then serve with freshly ground black pepper, and enjoy!
    a completed plate of pasta carbonara with english peas

Notes

  • You want the pasta water to be nice and hot, but not boiling. If it gets too cool, feel free to reheat it in the microwave!
  • Pancetta is the perfect meat for this dish, but if you can't find it, thick-cut bacon will taste delicious too!
  • If you can find them, local eggs will take this dish to a whole new level. Trust me- the difference is incredible!
  • Don't reheat this recipe. Reheating egg-based sauces will turn the sauce into scrambled eggs. Instead, make sure you're making just enough for everyone and enjoy it nice and fresh!
  • Make sure to serve this dish in warm bowls! It makes a big difference and keeps the sauce extra creamy and delicious.

Nutrition

Calories: 716kcalCarbohydrates: 87gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 93mgSodium: 3986mgPotassium: 336mgFiber: 4gSugar: 4gVitamin A: 181IUVitamin C: 0.02mgCalcium: 301mgIron: 2mg
Keyword carbonara sauce, carbonara sauce recipe, recipe for carbonara sauce, sauce carbonara
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