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Classic Italian Pasta alla Carbonara (Egg-Based)
Creamy, egg-based Pasta alla Carbonara with garlic, Parmigiano, and parsley. Quick, authentic-style guide.
Why this recipe works
This classic Italian carbonara uses eggs, Parmesan, and a quick garlic-infused oil to create a creamy sauce. It’s forgiving and quick, ideal for weeknights and comforting meals.
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Key takeaways
1. Emulsify the sauce off the heat to avoid scrambling.
2. Reserve pasta water to adjust creaminess.
3. Finish with parsley for freshness and color.
Recipe guide
This classic Italian carbonara uses eggs, Parmesan, and a quick garlic-infused oil to create a creamy sauce. It’s forgiving and quick, ideal for weeknights and comforting meals.
A simple, creamy carbonara you can make in minutes.
- 1. Emulsify the sauce off the heat to avoid scrambling.
- 2. Reserve pasta water to adjust creaminess.
- 3. Finish with parsley for freshness and color.
Step-by-step: cooking and sauce
Bring a large pot of salted water to a rapid boil and cook the pasta until al dente, reserving about 1 cup of pasta water. Whisk eggs and Parmesan together until smooth. In a skillet, heat olive oil, add crushed garlic briefly, then discard. Toss drained pasta in the oil off the heat. Pour in the egg-cheese mixture and toss vigorously, adding reserved water gradually to achieve a creamy sauce. Season and finish with parsley.
Tips for a smooth, creamy emulsion
Use hot pasta to gently cook the eggs without scrambling. Add water as needed to reach a silky consistency. Taste and adjust salt and pepper before finishing with parsley.
Serving and adjustments
Serve immediately for best texture. If the sauce thickens, loosen with a splash of reserved pasta water and reseason.
Ingredients
- 200 g pasta
- 3 large eggs
- 50 g grated Parmesan cheese
- 2 tbsp olive oil
- 1 clove garlic
- salt to taste
- freshly ground black pepper to taste
- 1 tbsp chopped parsley
Instructions
- Bring a large pot of salted water to a rapid boil and cook the pasta until al dente, reserving about 1 cup of pasta cooking water before draining.
- While pasta cooks, whisk eggs and grated Parmesan together in a bowl until smooth and set aside.
- Heat olive oil in a skillet over medium heat, add crushed garlic and cook briefly until fragrant, then remove and discard the garlic to avoid burning.
- Add cooked, drained pasta to the skillet and toss to coat in the flavored oil off the heat.
- Quickly pour the egg and cheese mixture over the hot pasta and toss vigorously, adding reserved pasta water a little at a time to create a creamy sauce without scrambling the eggs.
- Season with salt and plenty of freshly ground black pepper, taste and adjust seasoning as needed.
- Sprinkle chopped parsley over the pasta, toss gently, and serve immediately.
FAQs
Why reserve pasta water?
Boil the pasta in salted water until al dente, then reserve pasta water before draining.
How do you prevent the eggs from scrambling?
Whisk eggs with Parmesan and toss off the heat to prevent scrambling; add pasta water as needed to emulsify.
What about seasoning and finish?
Finish with parsley for color and a fresh note; adjust salt and pepper to taste.