This delicious and creamy Pasta Carbonara is a quick and comforting meal, inspired by Martha Stewart. Made with crispy pancetta, rich egg yolks, and plenty of Parmesan, it’s a simple dish that comes together in minutes. No fancy ingredients needed—just a few pantry staples for a restaurant-quality dinner at home!
Recipe Ingredients:
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta, guanciale, or bacon, sliced into ½-inch thick strips
- 1 large egg, plus 3 egg yolks
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper
- ½ cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1 pound spaghetti
How To Make Pasta Carbonara?
- Cook the pancetta: Heat olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and golden brown around the edges, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- Whisk the eggs and cream: In a medium bowl, whisk together the egg, yolks, and cream. Season lightly with salt and pepper.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti 1 minute less than the package instructions. Reserve 1 ½ cups (360ml) of pasta water before draining.
- Combine pasta water and pasta: Add 1 cup (240ml) of the reserved pasta water to the skillet and bring to a boil. Add the drained pasta and stir continuously for about 2 minutes until slightly reduced. Remove from heat.
- Make the sauce: Slowly pour the egg mixture over the pasta, stirring constantly, until the sauce thickens and coats the noodles. Stir in the cheese and crispy pancetta. Season generously with black pepper.
- Serve immediately: Plate the pasta and top with extra Parmigiano-Reggiano. Enjoy your creamy, restaurant-quality Carbonara!
Recipe Tips:
- Use the Right Meat: Traditional Carbonara uses guanciale (cured pork cheek), which has the best flavor. If you can’t find it, use pancetta or streaky bacon, but avoid overly smoky varieties.
- Don’t Add Cream (for Authenticity): The classic Italian version relies on egg yolks and pasta water to create a rich, silky sauce. If you prefer extra creaminess, a little double cream is fine, but it’s not traditional!
- Control the Heat: When mixing the egg mixture with the pasta, remove the pan from the heat first. Too much heat will scramble the eggs instead of making a smooth sauce. Stir quickly to coat the pasta evenly.
- Save Pasta Water: The starchy pasta water is key to creating the perfect sauce. Add it slowly while tossing the pasta to get a creamy, glossy texture. If the sauce is too thick, add a little more water.
- Freshly Grated Cheese is a Must: Pre-grated Parmesan has anti-caking agents that stop it from melting properly. Always use freshly grated Parmigiano-Reggiano or Pecorino Romano for the best flavor and texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Pasta Carbonara cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 2 days. When reheating, add a splash of water or milk and warm it gently over low heat, stirring constantly to prevent the eggs from scrambling.
- Reheat: Transfer the pasta to a microwave-safe bowl, add a splash of water or milk, and cover it loosely. Heat in 30-second intervals, stirring in between, until warm.
Nutrition Facts
- Calories: 764
- Total Fat: 31g
- Saturated Fat: 11g
- Cholesterol: 230mg
- Sodium: 6,305mg
- Potassium: 476mg
- Total Carbohydrate: 91g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 29g
Check out More Recipes:
Martha Stewart Pasta Carbonara
Description
This delicious and creamy Pasta Carbonara is a quick and comforting meal, inspired by Martha Stewart. Made with crispy pancetta, rich egg yolks, and plenty of Parmesan, it’s a simple dish that comes together in minutes. No fancy ingredients needed—just a few pantry staples for a restaurant-quality dinner at home!
Ingredients
Instructions
- Cook the pancetta: Heat olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and golden brown around the edges, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- Whisk the eggs and cream: In a medium bowl, whisk together the egg, yolks, and cream. Season lightly with salt and pepper.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti 1 minute less than the package instructions. Reserve 1 ½ cups (360ml) of pasta water before draining.
- Combine pasta water and pasta: Add 1 cup (240ml) of the reserved pasta water to the skillet and bring to a boil. Add the drained pasta and stir continuously for about 2 minutes until slightly reduced. Remove from heat.
- Make the sauce: Slowly pour the egg mixture over the pasta, stirring constantly, until the sauce thickens and coats the noodles. Stir in the cheese and crispy pancetta. Season generously with black pepper.
- Serve immediately: Plate the pasta and top with extra Parmigiano-Reggiano. Enjoy your creamy, restaurant-quality Carbonara!
Notes
- Use the Right Meat: Traditional Carbonara uses guanciale (cured pork cheek), which has the best flavor. If you can’t find it, use pancetta or streaky bacon, but avoid overly smoky varieties.
- Don’t Add Cream (for Authenticity): The classic Italian version relies on egg yolks and pasta water to create a rich, silky sauce. If you prefer extra creaminess, a little double cream is fine, but it’s not traditional!
- Control the Heat: When mixing the egg mixture with the pasta, remove the pan from the heat first. Too much heat will scramble the eggs instead of making a smooth sauce. Stir quickly to coat the pasta evenly.
- Save Pasta Water: The starchy pasta water is key to creating the perfect sauce. Add it slowly while tossing the pasta to get a creamy, glossy texture. If the sauce is too thick, add a little more water.
- Freshly Grated Cheese is a Must: Pre-grated Parmesan has anti-caking agents that stop it from melting properly. Always use freshly grated Parmigiano-Reggiano or Pecorino Romano for the best flavor and texture.
Martha Stewart Pasta Carbonara