Entrée: Italy – Pasta alla Carbonara (Carbonara Pasta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 3 / 4 cups (400 g) farfalle pasta
5 1 / 4 oz (150 g) pancetta or guanciale, diced
3 1 / 2 oz (100 g) Parmigiano Reggiano cheese, grated
4 large eggs
2 tbsp (30 ml) olive oil
Freshly ground black pepper to taste

Show original ingredient measurements

1 3 / 4 cups (400 g) farfalle pasta
5 1 / 4 oz / 150 g pancetta or guanciale, diced
3 1 / 2 oz / 100 g Parmigiano Reggiano cheese, grated
4 large eggs
2 tbsp (30 ml) olive oil
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the farfalle according to package instructions until al dente. Reserve about 1 cup (240 ml) of pasta cooking water and then drain the rest.
2. In a large pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy.
3. In a mixing bowl, beat the eggs and mix in the grated Parmigiano Reggiano cheese and a generous amount of black pepper until well combined.
4. Add the hot pasta to the pan with pancetta and quickly remove the pan from the heat. Pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. Use reserved pasta water to loosen the sauce if needed.
5. Serve immediately with extra grated cheese and more black pepper if desired.

1. Cook the farfalle according to package instructions until al dente. Reserve about 1 cup of pasta cooking water and then drain the rest.
2. In a large pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy.
3. In a mixing bowl, beat the eggs and mix in the grated Parmigiano Reggiano cheese and a generous amount of black pepper until well combined.
4. Add the hot pasta to the pan with pancetta and quickly remove the pan from the heat. Pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. Use reserved pasta water to loosen the sauce if needed.
5. Serve immediately with extra grated cheese and more black pepper if desired.