Pasta Carbonara Recipe

A bowl of pasta carbonara, a fork sticking out.

5 from 1 vote

This classic carbonara pasta is inspired by the family dinners my nonna used to make. With homemade pasta, crispy guanciale, a silky sauce, and plenty of Pecorino Romano, it's rich and creamy, making for an Italian comfort food everyone around the table will love.

Prep Time1

Cook Time30

Resting Time30

Total Time2

Course: Main Course

Cuisine: Italian

Keyword: pasta carbonara, pasta carbonara recipe, spaghetti carbonara

Servings: servings

Equipment

1 Large Mixing Bowl
1 Fork or Whisk
1 Stand Mixer with Pasta Roller
1 Chitarra or Pasta Cutter
1 Large Pot
1 Large Skillet
1 Pair of Tongs
1 Cheese Grater or Microplane

Ingredients

Fresh Pasta

2 cup 00 flour
2 large egg + 2 egg yolk
¼ teaspoon salt
1-5 teaspoon water as needed
½ cup rice flour or semolina for dusting

Pangrattato

1 tablespoon olive oil
⅓ cup panko breadcrumbs
¼ cup Pecorino Romano cheese grated

Carbonara

4 ounce guanciale chopped into 1-inch (2 ½ centimeter) pieces
2 large egg + 2 egg yolk whisked
1 cup Pecorino Romano cheese grated, plus more for garnish
1 tablespoon black pepper coarsely cracked
1 teaspoon salt

US Customary - Metric

Instructions

For the Fresh Pasta

Add the flour to a clean work surface. Create a well in the middle and add the eggs, egg yolks, and salt into the center. Using a fork, whisk the eggs together, pulling in small amounts of flour as you go. Continue this process until a thick egg paste forms. Then pull in more flour, combining more and more as you go. Once you can no longer combine using the fork, switch to your hands and slowly knead the dough together. Add water, one teaspoon at a time, as needed to help the dough form and bind together. You might not use all of the water.
2 cup 00 flour, 2 large egg + 2 egg yolk, ¼ teaspoon salt, 1-5 teaspoon water
Once all of the flour is incorporated into the dough, knead the dough, using the heel of your hand, for five to ten minutes, or until the surface is smooth and elastic. Dough should pop back when poked, and no crumbs or lumps should be visible.
Wrap the dough in plastic wrap and leave it at room temperature to rest for at least one hour and up to three hours. The dough should spring back slowly when pressed with your finger after it is fully rested. The dough can also be refrigerated for one day or frozen for up to a month. If chilling, let the dough return to room temperature before continuing to the next step.
Add ½ cup of dusting flour to a large, shallow bowl.
Unwrap the dough and divide it into four equal portions. Working with one portion at a time, press the dough piece into a rough rectangle. Cover the remaining portions with plastic wrap or a damp towel so they do not dry out.
Fit a stand mixer with the pasta roller attachment or secure a hand-cranked pasta maker. Set it to “0”, or the widest setting. With the stand mixer on the slowest setting, or cranking very slow, pass the shortest end of the dough through the roller twice.
Transfer the pasta to a clean work surface and fold one of the short ends of the dough into the center. Do the same with the other side, completing a letter fold.
Pass the dough through the widest setting again, leading with the shortest side of the dough. The goal is a smooth rectangle with no scraggly edges. Repeat this process until the dough is a perfect, smooth rectangle.
Adjust the dial of the pasta attachment to the next, smaller setting and pass the dough through twice. Repeat this process until the dough is 1/8th inch (3.2 milimeter) thick, or on the number six setting. If the rectangle becomes uneven, fold the dough to form smooth edges, go back a setting, and pass through twice before returning to the next smaller setting. Dunk pasta sheets in the flour bowl, to lightly cover all sides.
Line two sheet trays with parchment and rice flour or semolina. Add the pasta to one of the sheet trays, adding additional flour and folding the dough over to fit the sheet tray. Completely dusting the dough sheets prevents the dough from sticking together.
½ cup rice flour or semolina
Cover dough sheets with a towel or plastic wrap.
Repeat the dough rolling process with the additional dough balls.
Cut the pasta sheets to fit the length of a chitarra. Add each dough sheet to the chitarra, then using a small rolling pin, gently roll across the surface to cut the pasta into strips.
Toss spaghetti in the bowl with flour to coat and transfer to a pre-lined sheet tray, and repeat until all of the pasta is cut. Cover pasta with a towel or plastic wrap until ready to cook.

For the Pangrattato

In a medium skillet over medium heat, add the olive oil. Once lightly shimmering, add the breadcrumbs and toss to combine. Cook for three to four minutes, stirring frequently, or until the breadcrumbs are deeply golden brown.
1 tablespoon olive oil, ⅓ cup panko breadcrumbs
Remove from the heat and add grated Pecorino. Stir to combine. Set aside until ready to serve.
¼ cup Pecorino Romano cheese

For the Carbonara

In a large skillet, add the guanciale. Turn the heat to medium. Adding it to a cold pan will help it render slowly, without burning. Cook for nine to eleven minutes, or until the guanciale is crisp in places and tender in others. Remove from the heat.
4 ounce guanciale
In a medium bowl, add the egg yolks, Pecorino, and black pepper. Whisk to combine and set aside.
2 large egg + 2 egg yolk, 1 cup Pecorino Romano cheese, 1 tablespoon black pepper
While the guanchile sauce is cooking, bring a large pot of water to a boil. Salt the water, then add the pasta and stir to prevent the pasta from sticking. Cook for 60 seconds, or until the pasta is al dente.
1 teaspoon salt
Reserve one cup of pasta water and drain the pasta.
Add the pasta to the skillet with the guanciale. Working quickly, add the egg yolk mixture to the skillet, along with ¼ cup reserved pasta water. Use tongs to gently, but quickly, incorporate the egg yolk mixture with the pasta. The sauce should cling to the noodles, have a glossy texture, and have the consistency of gravy. If the pasta looks too dry, add more pasta water, a few splashes at a time, and mix again.
Divide the pasta between four warm bowls, then top with Pecorino, pangrattato, and black pepper. Serve immediately.

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage:

Refrigerator: Store leftover pasta carbonara in an airtight container in the fridge for up to two days.
Reheat: Warm leftovers gently in a skillet over low heat with a splash of reserved pasta water, broth, or milk as needed to loosen the sauce. Stir constantly to prevent the eggs from scrambling. Alternatively, microwave in short 30-second bursts at 50% power, stirring in between.

Nutrition