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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 Pasta Carbonara recipe

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips 1 large egg, plus 3 egg yolks 1/4 cup heavy cream Kosher salt and freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving 1 pound spaghetti

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 4 Pasta Carbonara recipe

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

Pasta Carbonara recipe

Pasta Carbonara recipe

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips 1 large egg, plus 3 egg yolks 1/4 cup heavy cream Kosher salt and freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving 1 pound spaghetti

Directions

In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.

Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.

Reviews (5)

 Add Rating & Review     179 Ratings   5 star values:        26    4 star values:        57    3 star values:        60    2 star values:        30    1 star values:        6

Reviews (5)

Add Rating & Review     179 Ratings   5 star values:        26    4 star values:        57    3 star values:        60    2 star values:        30    1 star values:        6

Add Rating & Review

179 Ratings 5 star values: 26 4 star values: 57 3 star values: 60 2 star values: 30 1 star values: 6

179 Ratings 5 star values: 26 4 star values: 57 3 star values: 60 2 star values: 30 1 star values: 6

179 Ratings 5 star values: 26 4 star values: 57 3 star values: 60 2 star values: 30 1 star values: 6

  • 5 star values: 26 4 star values: 57 3 star values: 60 2 star values: 30 1 star values: 6

    Martha Stewart Member     Rating: 5 stars       08/28/2019   Incredible dish... i have made it numerous times.. the lemon rind cuts the heaviness of the cream and bacon to create a perfect combination.  

Martha Stewart Member     Rating: 5 stars       11/07/2017   We've made this numerous times and loved it. We also added chicken and mushrooms to the recipe, and a bit of cream cheese to the mixture and it's one of our favorite recipes now! Lots of room to experiment with this recipe.  

Martha Stewart Member     Rating: 4 stars       01/04/2017   I like to add a bit of red pepper flakes along with the garlic. It gives a little kick to the taste. I have also added juice from half a lemon to the cream, egg, and cheese mix, rather than lemon zest at the end. Tastes delicious!  

Martha Stewart Member     Rating: Unrated       03/03/2016   My wife and I live in a little town just north of Rome where they take food very seriously, in particular the Cucina Romana. One thing we've noticed is food is subjective, it's nothing more than nostalgia and availability. Guanciale/Pancetta/bacon/Pecorino/Parmigiano it doesn't matter, just use what best that's available to you. We wrote a piece about the origins of Crabonara if you don't mind http://viamedina.kitchen/blog/2015/6/19/a-concise-history-of-carbonara  

Martha Stewart Member     Rating: Unrated       10/30/2013   I have made this using several different recipes, and Martha's is by far the easiest, and most delicious.

    Martha Stewart Member

    Rating: 5 stars 08/28/2019

Incredible dish… i have made it numerous times.. the lemon rind cuts the heaviness of the cream and bacon to create a perfect combination.

Rating: 5 stars

Rating: 5 stars 11/07/2017

We’ve made this numerous times and loved it. We also added chicken and mushrooms to the recipe, and a bit of cream cheese to the mixture and it’s one of our favorite recipes now! Lots of room to experiment with this recipe.

Rating: 4 stars 01/04/2017

I like to add a bit of red pepper flakes along with the garlic. It gives a little kick to the taste. I have also added juice from half a lemon to the cream, egg, and cheese mix, rather than lemon zest at the end. Tastes delicious!

Rating: 4 stars

Rating: Unrated 03/03/2016

My wife and I live in a little town just north of Rome where they take food very seriously, in particular the Cucina Romana. One thing we’ve noticed is food is subjective, it’s nothing more than nostalgia and availability. Guanciale/Pancetta/bacon/Pecorino/Parmigiano it doesn’t matter, just use what best that’s available to you. We wrote a piece about the origins of Crabonara if you don’t mind http://viamedina.kitchen/blog/2015/6/19/a-concise-history-of-carbonara

Rating: Unrated

Rating: Unrated 10/30/2013

I have made this using several different recipes, and Martha’s is by far the easiest, and most delicious.

All Reviews for Pasta Carbonara

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta Carbonara

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest