Pasta Carbonara

Total Time:
45 min
15 min
30 min

4 to 6 servings

  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, diced
  • 1 teaspoon diced garlic
  • 2 tablespoons white wine
  • 1/2 cup cream
  • 1 teaspoon freshly ground black pepper
  • 1 pound fresh linguine
  • 1 cup grated Pecorino Romano
  • 2 eggs, whites and yolks separated

Put the 1 gallon water in a large pasta pot, season it with salt and bring it to a boil over medium heat.

Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguine into the water and stir to separate strands. When the pasta is just undercooked, remove it from the water and add it to the saute pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 cup of the cheese and the egg whites and stir, being careful not to break the noodles. Add the egg yolks and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    This is the best carbonara recipe i have tried so far. I made the recipe exactly as written except i added 6 ounces of pancetta instead of 4. Even the husband loved it. Carbonara might be a simple dish but this was BURSTING with flavor.
    I really liked making this recipe. I did omit the eggs and felt like it wasn't missing a thing. It was rich and decadent. I did add some peas to it to make it a little healthier. I can't wait to make this again.
    This is a wonderful recipe. I have made it several times. If you do not have white wine, you may substitute chicken stock and still have a wonderful result. This turned out perfect every time. I made mine with home made pasta....YUM!!!!
    Easy, yummy, yet elegant. I did make this substitute bacon with peas because I am a vegetarian, but kept everything else the same. Just delicious.
    Loved it! After using a different carbonara recipe with disastrous results, this was a welcome relief. Used bacon and cut back on the olive oil, but otherwise was fabulous. Will definitely make again.
    This recipe has become one of my favorites! I use slab bacon and serve it with steamed broccoli and garlic bread. Love it!!!
    This was a very good recipe but like all recipes, I improvised. Instead of the pancetta I sauted the garlic with shrimp and fresh mushrooms and then tossed in some sliced grape tomatoes near the end. A sprinkle of fresh parsley on top and it was a sensation with my husband.
    When we were watching the show, my husband exclaimed this was his favorite dish. I had no idea! I thought it would be nice to make for him when he got home after a road trip. It was super easy and it was delicious. I used fresh pasta (12oz from a local specialty store, and I could tell the difference from other pasta dishes where I just use dried pasta. If you like pasta dishes, you'll like this one.
    This was really good and I had to be forced to stop eating it. Next time I will try making my own pasta as Guy said that was the big difference. Agreed that with a full pound of pasta, I had to add the whole cup of cream. Otherwise, it convinces me that the easiest recipes are always the best.
    easey recipe...I added some pan seared, lightly floured, thin sliced, chicken breast meat...this kicked it up a notch!
    I was looking for something quick to make and my daughter requested pasta. This recipe was so delicious and easy to make. I improvised on many of the ingredients, mascarpone cheese, whatever clear wine that I had, etc. The meal was creamy, elegant and wonderful. My kids immediately requested to add it as part of the dinner rotation. My only suggestion would be to add vegetables, maybe sliced mushrooms, blanched asparagus (for crunch etc. We will definitely make again.
    Really great - with some alterations as my fridge reveiled I did not have what was needed beyond the eggs & pasta -So I substitued the following:
     1 cup fat free sour cream & 1/2 cup 1% milk instead of cream - 2 eggs, instead of pecorini - Baldersons white 5 year cheddar shredded - yum. Pan fried prosciutto (what I had in the fridge) with white onion, mushrooms and asperagus. It turned out very creamy - follow direction for egg white & yolks and you have a very creamy dish.
    I hate Italian, more of a meat and potatoes kinda guy but I loved this one. Not a fan of the marinara sauces. This was very rich and delicious. I used 1/4 stick of salted butter in lieu of olive oil, turned the heat up to med-med high on browning the pancetta, didn't seem to crisp up on low heat, then lowered to med when adding the additional ingredients. I used approx 1/2 lb of pasta for the recipe, then repeated and made it again w/ the other half. I am thinking of adding some mushrooms next time and maybe steaming some clams. Great meal.
    Fantastic recipe! However, if you plan on using the full pound of pasta that the recipe calls, for, you should be aware that the measurements should be changed or else you will end up with a dry, clumpy pasta. For a lb of pasta, I used a TBLSN of garlic, 7oz of pancetta (buy from an Italian deli or the deli counter-not prepackaged. Add 1 cup of cream or to cut calories, use the 1/2 cp the recipe says and then a 1/2 cup milk. Use 3 eggs. With all of these modifications, you should get the correct consistency. I did add a bit of the pasta water bc it was still dry, but you'll be able to tell. Absolutely use freshly grated pecorino needs it to kick up the flavor.
    This was outstanding. We devoured it. 
    I used bucatini for the pasta, some smoked and thick-sliced bacon cut in one-inch strips, but I dropped the raw egg yolks -- they made me nervous (though I did use the whites). The pecorino romano is critical to the dish.
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