Tagliatelle carbonara is a simple Italian pasta made with crispy pancetta, egg yolks, Pecorino Romano and plenty of freshly cracked black pepper. The hot pasta and reserved pasta water transform the eggs and cheese into a silky sauce, with no heavy cream needed.
As a cookbook author and professional recipe developer, I love recipes like carbonara because a handful of simple ingredients can create something that feels restaurant-worthy. This version comes together in about 25 minutes, making it perfect for an easy weeknight dinner or date night at home.
The key is adding the egg mixture off the heat and tossing quickly so the sauce stays creamy instead of turning into scrambled eggs. Once you learn that technique, carbonara is surprisingly easy to make at home.
About the Recipe
The combination of the light, yet creamy, carbonara sauce with the perfectly cooked tagliatelle makes for a plate of deliciously silky pasta.
Whether you're a fan of traditional Italian cuisine or simply love a satisfying and comforting meal, this Tagliatelle Carbonara recipe is a must-try! Serve this when you're hosting a cozy dinner party with friends, celebrating a special family gathering, or simply craving a delicious meal for yourself!
If you are looking for more pasta recipes, check out our: Creamy Lemon Chicken Pasta, White Ragu or Cheesecake Factory Four Cheese Pasta.
Jump to:
What Is Tagliatelle Carbonara?
Carbonara is a Roman pasta dish traditionally made with pasta, cured pork, eggs, Pecorino Romano and black pepper. The eggs and cheese combine with hot pasta and starchy pasta water to create the signature silky sauce without using cream.
Spaghetti is probably the most familiar pasta shape for carbonara, but tagliatelle works especially well because its wide, flat shape gives the sauce plenty of surface area to cling to.
This recipe uses pancetta, although guanciale can be used for a more traditional version.
Why You Will Love This Recipe
- Ready in 25 minutes:Â This carbonara comes together quickly with only a handful of ingredients.
- Creamy without cream:Â Egg yolks, Pecorino Romano and pasta water create the silky sauce naturally.
- Simple ingredients, big flavor:Â Crispy pancetta, salty cheese and plenty of black pepper make every bite rich and savory.
- Perfect for weeknights or date night:Â It's easy enough for a busy evening but still feels special and restaurant-worthy.
Ingredients
Here are the basic ingredients you will need for this classic dish:
- Tagliatelle:Â The wide, ribbon-like pasta is perfect for holding onto the creamy carbonara sauce. Dried or fresh tagliatelle can be used; just adjust the cooking time according to the package.
- Pancetta:Â Adds salty, savory flavor and crispy texture. Guanciale is the more traditional choice for Roman carbonara and can be substituted.
- Egg yolks:Â Create the rich, silky base of the carbonara sauce. This recipe uses yolks rather than whole eggs for an especially creamy texture.
- Pecorino Romano:Â A salty, sharp sheep's milk cheese traditionally used in carbonara. Finely grate it so it melts easily into the sauce.
- Black pepper:Â Use freshly cracked black pepper and don't be shy with it. It's one of the signature flavors in carbonara.
- Pasta water:Â Not technically on the ingredient list, but essential. The starch helps emulsify the egg and cheese into a smooth sauce.
Directions
Let's make this delicious pasta carbonara recipe together!
Cook the pancetta
Add the pancetta to a large skillet over medium heat and cook for 5 to 7 minutes, until crisp and the fat has rendered. Remove the skillet from the heat. Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Reserve at least 1 cup of pasta water before draining.
Make the egg mixture
While the pasta cooks, whisk the egg yolks, Pecorino Romano and plenty of freshly cracked black pepper in a bowl. Slowly whisk 2 tablespoons of hot pasta water into the egg and cheese mixture.
Combine the pasta and pancetta
Transfer the hot tagliatelle to the skillet with the pancetta and toss to coat in the rendered fat. With the skillet off the heat, add the egg mixture and toss vigorously. Add reserved pasta water a tablespoon or two at a time until the sauce is glossy and coats the pasta.
Serve immediately
Top with additional Pecorino Romano and freshly cracked black pepper.
Tina's Tips and Tricks
- Take the pan off the heat before adding the eggs. This is the most important step. Direct heat can scramble the eggs instead of creating a creamy sauce.
- Finely grate the Pecorino. Finely grated cheese melts much more smoothly into the egg mixture.
- Save more pasta water than you think you'll need. The sauce thickens quickly, so having plenty of hot pasta water makes it easy to loosen.
- Work quickly. Carbonara relies on the residual heat of the pasta, so have your egg mixture ready before draining the tagliatelle.
- Don't oversalt the pasta water. Pancetta and Pecorino are already salty, so slightly less salt than you'd normally use for pasta is a good idea.
- Serve immediately. Carbonara is at its creamiest right after it's made.
Kitchen Equipment
Here is some kitchen equipment you will need for this pasta dish. You can find all of these products on Amazon.
- Large pot - A large pot is essential in every kitchen to make soups, boil pasta, and so many other things!Â
- Large skillet - You'll want a high quality large skillet with high sides.
- Pasta serving bowl - This serving bowl is perfect for this recipe.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this recipe.
- Guanciale:Â For a more traditional carbonara, replace the pancetta with guanciale.
- Parmesan:Â Pecorino Romano provides the characteristic salty, sharp flavor, but you can use Parmesan or a 50/50 combination of Parmesan and Pecorino for a milder sauce.
- Pasta:Â Spaghetti, bucatini, rigatoni, fettuccine or linguine can all be substituted for tagliatelle.
- Bacon:Â If pancetta or guanciale aren't available, thick-cut bacon can work in a pinch, although the flavor will be smokier.
What to Serve with Tagliatelle Carbonara
Because carbonara is rich, I like pairing it with something lighter and fresh.
- Roasted asparagus
- Italian Kale and Cannellini Bean Salad
- Simple arugula salad
- Roasted broccolini
- Caesar salad
- Bruschetta Crostini
Frequently Asked Questions
Tagliatelle pasta is a type of pasta that is long, flat and ribbon-like. It is most similar to fettuccine noodles.
Absolutely. You can use any long noodle shape that you prefer to make carbonara. Some great options would be fettuccine, spaghetti or linguine.Â
Carbonara is really best when it is served right after it is prepared. The heat from the pasta cooks the eggs and gives this dish its smooth and creamy texture. Once the noodles and sauce have had time to sit, you won't get the same texture, but the flavor will remain.
Recipe Storage and Reheating
- Refrigerator:Â Carbonara is best eaten immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer:Â I don't recommend freezing carbonara because the egg and cheese sauce can separate and become grainy after thawing.
- Reheating:Â Reheat gently in a skillet over low heat with a small splash of water. Toss frequently and remove from the heat as soon as warmed through. Avoid high heat, which can cause the sauce to separate.
Tagliatelle Carbonara
Ingredients
- 4 oz pancetta or guanciale
- 16 oz tagliatelle
- 5 egg yolks
- â…“ cup pecorino romano plus more for serving
- Freshly cracked black pepper
Instructions
- Cook the pancetta. Add the pancetta to a large skillet over medium heat and cook for 5 to 7 minutes, until crisp and the fat has rendered. Remove the skillet from the heat.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Reserve at least 1 cup of pasta water before draining.
- Make the egg mixture. While the pasta cooks, whisk the egg yolks, Pecorino Romano and plenty of freshly cracked black pepper in a bowl.
- Temper the eggs. Slowly whisk 2 tablespoons of hot pasta water into the egg and cheese mixture.
- Combine the pasta and pancetta. Transfer the hot tagliatelle to the skillet with the pancetta and toss to coat in the rendered fat.
- Make the carbonara sauce. With the skillet off the heat, add the egg mixture and toss vigorously. Add reserved pasta water a tablespoon or two at a time until the sauce is glossy and coats the pasta.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Candace Daniel says
Delicious!! I added minced garlic to the pancetta and also added half a chopped rotisserie chicken. Used gluten free tagliatelle pasta. Teenagers loved it!!