The homemade perfect recipe of Pasta Carbonara

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Welcome to the world of authentic Italian cuisine! Today, we will embark on a culinary journey to discover the art of creating the perfect Pasta Carbonara. Originating from the Lazio region of Italy, this timeless dish is a celebration of simple yet sublime flavors. With its creamy sauce, tantalizing pancetta, and al dente pasta, Pasta Carbonara is a true Italian classic that never fails to captivate the taste buds.

So, put on your apron, sharpen your knives, and get ready to savor the aromas and tastes of Italy as we delve into this homemade recipe for Pasta Carbonara. Get ready to impress your family and friends with this irresistible, velvety delight that embodies the essence of Italian gastronomy. Let’s dive in and discover the secrets behind creating a mouthwatering masterpiece that will transport you straight to the heart of Rome.

Ingredients of Pasta Carbonara:

  1. 14 ounces (400g) Pasta
  2. 7 ounces (200g) pancetta or guanciale
  3. 4 large eggs
  4. 1 cup (100g) grated Pecorino Romano cheese
  5. Salt and black pepper, to taste
  6. Fresh parsley, chopped (for garnish, optional)


  • Fill a large pot with water and bring it to a boil. Add salt to the boiling water and cook the Pasta according to the package instructions until al dente.
  • While the pasta is cooking, prepare the sauce. Cut the pancetta or guanciale into small cubes or thin strips. In a large skillet, cook the pancetta over medium heat until it becomes crispy and golden brown. Remove from heat and set aside.
  • In a mixing bowl, beat the eggs with the grated Pecorino Romano cheese until well combined. Season with salt and black pepper to taste. Set aside.
  • Once the Pasta is cooked, drain it, reserving a small amount of the cooking water. Immediately transfer the hot Pasta to the skillet with the cooked pancetta. Toss well to coat the pasta with the pancetta fat.
  • Pour the egg and cheese mixture over the Pasta and quickly toss until the eggs thicken but do not scramble. The residual heat from the pasta will cook the eggs.
  • If the sauce seems too thick, add a little bit of the reserved cooking water to loosen it up. Continue to toss until the Pasta is evenly coated with the sauce.
  • Serve the Pasta carbonara immediately, garnished with a sprinkle of freshly chopped parsley, if desired. Add additional grated Pecorino Romano and black pepper on top, if desired.

Enjoy your homemade Pasta Carbonara!

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