Penne Alla Carbonara
Indulge in the authentic flavors of Italy with this Penne Alla Carbonara recipe, a creamy and comforting dish that's as quick to prepare as it is delicious! This classic Roman pasta features tender penne coated in a rich sauce made from whisked eggs, Parmigiano-Reggiano, and a perfect hint of black pepper. Crispy pancetta (or its more traditional counterpart, guanciale) adds a savory depth, while an optional touch of garlic lends subtle aromatic flair. Ready in just 30 minutes, this dish is perfect for weeknight dinners but elegant enough for entertaining. Tossed to perfection with pasta water for a velvety texture, Penne Alla Carbonara is best served immediately, topped with extra cheese and freshly cracked pepper. Whether you're craving the taste of Italian comfort food or looking for a quick yet impressive meal, this recipe is sure to satisfy!
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Ingredients
- 400 grams penne pasta
- 150 grams pancetta (or guanciale)
- 3 large eggs
- 100 grams Parmigiano-Reggiano cheese
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 clove garlic (optional)
Directions
Step 1
Bring a large pot of water to a boil and add 1 teaspoon of salt. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Step 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped pancetta (or guanciale) and sauté until it becomes crispy. If using, mince the garlic and add it to the skillet during the last 30 seconds of cooking. Remove the skillet from heat and set it aside.
Step 3
In a medium-sized mixing bowl, whisk together the eggs, grated Parmigiano-Reggiano cheese, and black pepper until well combined. Set aside.
Step 4
Once the pasta is drained, immediately transfer it to the skillet with the cooked pancetta. Toss to combine.
Step 5
Gradually pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously to ensure the sauce thickens without scrambling the eggs. If needed, add small splashes of the reserved pasta water to reach your desired creamy consistency.
Step 6
Serve the Penne Alla Carbonara immediately, garnished with extra Parmigiano-Reggiano cheese and freshly cracked black pepper to taste.
Nutrition Facts
| Serving size | (825.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2801.3 |
| Total Fat 120.7g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 751mg | 0% |
| Sodium 5475.3mg | 0% |
| Total Carbohydrate 300.5g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 1.5g | |
| Protein 128.3g | 0% |
| Vitamin D 147IU | 0% |
| Calcium 1298.2mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 1440.1mg | 0% |
Source of Calories