Carbonara with Pancetta (Authentic Italian Recipe)

Carbonara with Pancetta is an authentic Italian recipe making classic Spaghetti Carbonara like they do in Italy. This recipe is made with just few ingredients and is ready in just 15 minutes! 

If you’ve ever had authentic spaghetti alla carbonara, you know that it’s truly a special dish. Here, I’ll show you how to make it the classic way resulting in a flavorful and rich dish with a silky sauce. 

For more classic Italian dishes, don’t miss this Lemon Ricotta Pasta, Risotto alla Milanese, or my Sausage Kale Pasta. If you love authentic Italian desserts, be sure to try this crunchy Torrone recipe or the classic Baci di Dama cookies. 

You’ll Love Carbonara with Pancetta

Carbonara with Pancetta is one of those classic Italian recipes that seems difficult to make but is actually very simple. In just 15 minutes, you have a delicious pasta that’s so tasty. 

Authentic carbonara is made with guanciale, which is meat from the pork jowl. This fatty cut of meat helps make the sauce extra rich, however it is fairly difficult to find in the grocery store. 

Here, I use diced pancetta which is much easier to find. While not as fatty, you get a similar result when you add a bit of oil to cook the pancetta. 

This simple and delicious recipe is a classic for a reason. The richness of the egg yolks plus the saltiness of the pecorino romano pairs perfectly with the crispy pancetta to make a flavorful and rich pasta. 

This authentic recipe is made the classic way with raw egg yolks and NO heavy cream and NO cloves of garlic! When prepared properly, cream is not necessary to make a rich and creamy sauce. 

So, if you love authentic pasta recipes be sure to give this Carbonara with Pancetta a try. Easy to make and fast to put together, it’s the perfect Italian pasta dish! 

Ingredients and Variations

• Pancetta: while pancetta isn’t the classic way to make carbonara, it is a fine substitute with similar flavors and is easy to find at the deli counter of most grocery stores. If you can find guanciale, that works best. Thick-cut bacon can be substituted as well, but you will miss some of those classic flavors of the seasoned meat. 
• Olive Oil: normally you wouldn’t need additional oil when you make this dish, however the pancetta will need some extra fat to make a rich and creamy sauce. 

• Egg Yolks: to really get that thick rich flavor, just use the egg yolks. Save the extra whites for recipes like these Sicilian Almond Cookies. And, don’t worry about consuming raw eggs. The egg will cook as you whisk them with the other hot ingredients. 
• Pecorino Romano Cheese: pecorino romano is a salty Italian cheese that is made with sheep’s milk. It’s classic in Carbonara with Pancetta because of its salty flavor. You can substitute with parmigiano reggiano or grana padano but you won’t get the same classic carbonara flavor. 
• Pepper: freshly ground black pepper helps cut the richness and saltiness of the pasta alla carbonara. 
• Spaghetti: long spaghetti is the classic way to serve carbonara. Any long pasta will work though. 

How to Make Carbonara with Pancetta

Carbonara with Pancetta is a delicious take on the classic dish which is made with guanciale. Because pancetta has less fat, you’ll need to render it in a little olive oil to get extra fat in the dish and create a creamy pasta. 

Start by bringing a large pot of water to boil. Salt generously and cook the spaghetti until al dente. Reserve a half a cup of starchy pasta water and drain pasta. 

Meanwhile, in a large skillet, cook the diced pancetta in olive oil over medium-high heat until crisp; set aside while you make the sauce. 

Step 1: whisk the eggs yolks and cheese

While the pasta cooks, whisk together the egg yolks, grated pecorino romano (or parmesan cheese), and black pepper. The mixture will be very thick. 

Step 2: add in pasta water

Slowly whisk in half a cup of pasta cooking water (the heat of the pasta water will help thin the mixture and cook the eggs). Continue whisking until you get a creamy carbonara sauce. 

Step 3: add in the cooked pancetta

Pour in the cooked pancetta along with all of the pan drippings to the cheese mixture. Whisk until you get a delicious and glossy sauce. 

Step 4: toss carbonara sauce with pasta

Lastly, add in the cooked pasta. Use tongs or two forks to toss the pasta with the egg mixture until well combined.

This traditional carbonara recipe is best served immediately when the sauce is hot and creamy. 

Recipe Tips

• Because pork belly has less fat, you’ll need to fry the pancetta in a bit of oil. If you are able to find guanciale, which is made from pork jowl, you can use that instead and omit the oil in the recipe. 
• If you are nervous about eating raw eggs in pasta carbonara, you can rest assure that when you whisk it with the hot water from the pasta, it will help cook the egg yolks. 
• Make sure that when you do add the hot water to the eggs and cheese, you are adding the water slowly and whisking constantly so you don’t end up with scrambled eggs. 
• This easy carbonara recipe is best served immediately. If you are making for later, you can keep it warm in a double boiler until ready to serve. 

Frequently Asked Questions

What can I use instead of Guanciale in Pasta Carbonara? 

You can substitute pancetta (best option) or bacon for guanciale in pasta carbonara to achieve a similar smoky and savory flavor profile. Adjust the quantity based on personal preference, keeping in mind that the substitution may yield a slightly different taste and texture.

What cheese is best for Carbonara with Pancetta? 

The traditional cheese to use for pasta carbonara is Pecorino Romano. However, you can substitute Parmigiano-Reggiano or use it in combination.

More Traditional Italian Recipes