Authentic Carbonara is a classic Italian pasta dish known for its rich, creamy sauce made without cream. Instead, it combines eggs, Pecorino Romano cheese, and pancetta to create a silky, savory coating for the pasta. This simple yet flavorful dish captures the essence of traditional Roman cuisine, offering a perfect balance of salty, cheesy goodness with a satisfying, comforting texture.
After you’ve diced your pancetta, place it into a hot pan with the olive oil and saute it at medium heat until it’s softened and started to turn a little translucent. At this point, add the onion and cook until the onion is soft, about five minutes or so, stirring periodically.
1 tablespoon olive oil, 2 ounces pancetta, 1/2 cup small onion
Once the onion has softened, remove the pan from the heat. In a separate bowl, whisk the eggs until fluffy. Add the pecorino and pepper and whisk again until well combined. It won’t look pretty but you’re on the right track.
2 eggs, 1 cup Pecorino Romano, Pepper
Take some of the water you boiled whatever pasta you’re making in and slowly add it to the eggs and cheese while you’re whisking to ensure it doesn’t scramble the eggs. Add this mixture to the pan with the pancetta and onion and stir well until the cheese has melted.
1/4-1/3 cup pasta water
Stir the pasta into the pan to coat and let the sauce thicken a bit more – cook it on low heat for a bit while stirring if need be. Serve immediately.