Pasta Carbonara

Pasta Carbonara Recipe

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Penny Burdge


I was looking for a new recipe to serve at a "gourmet Italian dinner" I was hosting - found this in Gourmet Magazine, 2003.

It's easy, and oh my is it good!

★★★★★ 1 vote
15 Min
20 Min


5 oz
pancetta, 1/3 inch dice
1 medium
yellow onion, finely chopped
1/4 c
dry white wine
3 large
eggs, beaten
3/4 c
finely grated fresh parmesan reggiano cheese
1/3 c
finely grated fresh pecorino romano cheese
1 tsp
finely ground black pepper
1/4 tsp
1 lb
uncooked pasta

How to Make Pasta Carbonara


  • 1Render the pancetta in a heavy, deep skillet over medium heat, about 2 minutes. Add the onions and cook, stirring occasionally, until the onion is golden -- about 10 minutes. Add the wine and boil until the liquid is reduced by half -- about 2 minutes.
  • 2Cook 1 pound of your favorite pasta in boiling salted water until al dente.
  • 3While the pasta is cooking, whisk together the eggs, both cheeses, salt and pepper. Drain the pasta and then add it to the hot onion/pancetta in the skillet and toss with tongs until well coated. Add the egg mixture, tossing until it combined. Serve immediately.
  • 4Pancetta is an Italian cured meat very similar to bacon.
    Don't use "cooking wine" - always use a wine that is good enough to drink!

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About Pasta Carbonara

Course/Dish: Pasta