When I was cooking in my family restaurant, I loved making this Pasta Carbonara recipe. It’s one of the easiest dishes you will ever make with only a few simple ingredients ready in 20 min, Loaded with Parmesan and crisp Pancetta goodness! The recipe has now become a regular dinner-time meal for my family.

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What is Carbonara Sauce?

Carbonara sauce is made with egg, heavy cream, peas, hard aged cheese, guanciale or bacon(pancetta), and fresh cracked black pepper. The cheese is typically Pecorino Romano, Parmigiano-Reggiano, or a mixture of the two, traditionally served with spaghetti pasta.

A full step-by-step guide on cooking Carbonara is a simple Italian pasta dish comprised of spaghetti, pork, cheese, and eggs. A true carbonara contains no cream and relies on eggs for its velvety texture.

It’s a hearty dish and a go-to weeknight meal, as many of the ingredients can already be found in a well-stocked pantry. And if you keep frozen peas and pancetta on hand, you’re minutes away from carbonara making at any given moment.

My favorite pan to make Pasta Carbonara is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

How to Make Gordon Ramsay Pasta Carbonara:

Step 1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package directions, until al dente. Drain, reserving 1 cup of pasta water.

Step 2. While the pasta is cooking, whisk together in a large bowl, the Parmesan, Pecorino Romano, parsley, and eggs. Slowly drizzle in some of the reserved pasta water, whisking until the mixture is well combined, and form a sauce for the pasta.

Step 3. Heat oil in a 12-inch skillet over medium heat. Add pancetta and cook until the edges are crisp, about 6 minutes. Remove the pancetta with a slotted spoon and reserve. Drain off all but 1 of fat from the pan. Add onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté one minute more. Add the wine and cook until almost all the liquid is evaporated. Remove the pan from the heat.

Step 4. Now the onions, pancetta, peas, and spaghetti to the egg-and-cheese mixture, salt, and pepper. Toss well to combine and serve with more Parmesan.

Easy Pasta Carbonara with Truffle Mushrooms Recipe

4 from 16 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Step by step guide how to cook a Hell’s Kitchen classic appetizer, Truffle Carbonara

Ingredients

1 lb. 1 spaghetti
Kosher salt
⅔ cup finely grated Parmesan cheese, plus more for garnish
¼ cup finely grated Pecorino Romano cheese
2 tablespoons 2 finely chopped parsley
2 large 2 eggs
3 tablespoons 3 extra virgin olive oil
6 ounces 6 pancetta, chopped
½ small yellow onion, cut into small dice
3 garlic cloves, peeled and thinly sliced
¼ cup dry white wine
Freshly ground black pepper to taste
½ cup fresh shucked peas or thawed frozen English peas
8 0z 8 Heavy Cream

Directions

Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package directions, until al dente. Drain, reserving 1 cup of pasta water.
While the pasta is cooking, whisk in a large bowl the Parmesan, Pecorino Romano, parsley, eggs, and cream. Slowly drizzle in some of the reserved water, whisking until the mixture is well combined, and form a sauce for the pasta.
Heat oil in a 12-inch skillet over medium heat. Add pancetta and cook until the edges are crisp, about 6 minutes. Remove the pancetta with a slotted spoon and reserve. Drain off all but 1 tbsp of fat from the pan. Add onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté one minute more. Add the wine and cook until almost all the liquid is evaporated. Remove the pan from the heat.
Now the onions, pancetta, peas, and spaghetti to the egg-and-cheese mixture, salt, and pepper. Toss well to combine and serve with more Parmesan.