Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (2024)

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5 from 124 votes

At a quaint, off the beaten path café in Amalfi, Italy, I had the best pasta carbonara I’ve ever had (and one of the single best pasta dishes ever consumed). The family that owned this café was so happy that we loved their carbonara, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!

Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (1)

This simple pasta carbonara recipe is a perfect flavor blend of creamy richness and a porky kick. This timeless Italian classic is kicked up a notch with this Amalfi version, adding shallots and whole milk to the dish for extra flavor and creaminess. Your taste buds will thank you!

Want another classic Italian pasta dish recipe? Try Pasta al Limone!

What is Pasta Carbonara?

Carbonara is a traditional Roman pasta dish that combines few, but high-quality ingredients. This dish showcases the harmonious blend of pasta, eggs, parmigiano-reggiano cheese, guanciale (cured pork jowl) or pancetta, and black pepper. The result is a creamy, rich sauce that clings to the pasta, creating an indulgent flavor experience.

This “Amalfi style” includes the five standard ingredients in Roman carbonara (spaghetti, pancetta/guanciale, eggs, parmesan cheese, and black pepper), but it also includes whole milk and shallots.

Still – this recipe doesn’t include cream or peas that you’d typically see in carbonara throughout the US. This Amalfi carbonara is delicate like the Roman version, but it has just a bit more creaminess with a touch of sharpness from the shallots. I was so lucky to be able to watch and cook carbonara with a local pro. Here’s how she made carbonara as I remember it. She didn’t measure out ingredients, so I’ve experimented with the recipe to recreate it just how I remember it tasting!

Tips for Marking Pasta Carbonara

  • Choose Quality Ingredients: Opt for high-quality eggs, Parmigiano Reggiano cheese, and pancetta to ensure an authentic and flavorful Carbonara base.
  • Respect Tradition: Stick to the traditional ingredients and preparation methods for an authentic taste that pays homage to its Italian roots.
  • Mind the Heat: While cooking the sauce, use low heat to avoid scrambling the eggs, achieving a silky and creamy texture. I use pasteurized eggs (previously heat-treated) since I don’t like to take any risks when working with raw ingredients.
  • Pasta Water is Your Friend: Save a cup of pasta cooking water before draining. The starchy water can be added to the sauce for a smoother consistency.
  • Serve and Eat Immediately: Carbonara is best eaten right after preparation to enjoy its creamy goodness at its peak.

Pasta Carbonara Ingredients

  • High-quality spaghetti: Nothing beats a perfect al dente pasta. Spaghetti or bucatini is the go-to noodle for this dish.
  • Pancetta or guanciale: Pancetta is milder, while guanciale is more intense and fatty. I like pancetta!
  • Parmigiano Reggiano: Parmigiano is used in the sauce to add creaminess and flavor, and as a finishing touch.
  • Whole milk: Whole milk adds a creamy richness to balance the sauce’s flavors and texture.
  • Shallots: Shallots add an onion-like kick providing subtle depth to the dish.
  • Eggs (I use pasteurized): Eggs also contribute to the creaminess and richness to the sauce.
  • Extra-virgin olive oil: EVOO helps saute shallots.
  • Black pepper to taste: Freshly cracked black pepper adds a warm, peppery kick.

How to Make Pasta Carbonara

Full instructions in the recipe card; this is just an outline!

  1. Combine.

    Whisk together whole milk, egg, cheese, and black pepper to create your sauce base. Set aside.

  2. Boil.

    Cook spaghetti to perfect al dente, according to cooking instructions on the box.

  3. Cook.

    In a separate pot or pan, cook pancetta until just crispy, about 5-8 minutes over medium heat. Drain extra fat (the liquid in the pan!).

  4. Saute.

    Throw in your shallots to the pancetta pan (and a dash of olive oil if needed) and sweat them for about 2 minutes.

  5. Add.

    Drain your pasta and add to the pancetta/shallot pot. Use tongs to combine.

  6. Combine.

    Turn stove off, and add egg mixture, stirring into hot pasta, pancetta and shallots. Stir constantly until all ingredients are steaming hot.

  7. Serve.

    Serve immediately! And of course, with more grated cheese and black pepper!

Frequently Asked Questions (FAQs)

Can I use bacon instead of guanciale or pancetta?

Guanciale or pancetta are traditional, but bacon can be used as an alternative and still give you the essence of Carbonara.

What if my sauce is too thick?

Incorporate a little more reserved pasta water and gently toss until the sauce reaches the desired consistency.

What if my sauce is too runny?

Add a bit more cheese to help bind the sauce.

Can I add salt?

You can certainly add salt, but the cheese and pancetta/guanciale are plenty salty. Only add a little at a time if you choose to do so.

Can I use a different type of pasta?

Spaghetti is traditional, but you can use any type of pasta shape you like. I prefer to stick to ones that can hold the creamy sauce, like fettuccine, bucatini or rigatoni.

How can I prevent the eggs from scrambling?

Make sure to remove the pan from direct heat before adding the egg and cheese mixture and toss quickly to coat the pasta evenly.

Can I make pasta carbonara in advance?

Carbonara is best enjoyed fresh, as reheating can cause the eggs to overcook and the sauce to become less creamy.

Can I reheat leftover carbonara?

Reheating carbonara is not recommended as it can result in a loss of creaminess.

How can I ensure the pasta is al dente?

Taste the pasta a minute or two before the suggested cooking time ends. It should have a slight firmness when bitten, as it will continue cooking briefly when combined with the sauce.

Other Pasta Recipes You’ll Love

  • Chicken Pesto Pasta
  • Sun-Dried Tomato Pasta
  • Pasta Primavera
  • Pasta alla Genovese
  • Lemon Pasta (Pasta al Limone)
  • Pasta With Bacon and Peas
  • Cacio e Pepe Recipe

Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (2)

Pasta Carbonara (Amalfi Coast Recipe)

At a quaint, off the beaten path café in Amalfi, Italy, I had the best pasta carbonara I’ve ever had (and one of the single best pasta dishes ever consumed). The family that owned this café was so happy that we loved their carbonara, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!

5 from 124 votes

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: any season, winter

Servings: 4 servings

Calories: 845kcal

Author: TastefullyGrace

Ingredients

  • 1 pound good-quality spaghetti
  • 8 ounces pancetta or guanciale, which is fattier and gamier
  • 1 ½ cup parmigiano reggiano plus more to garnish
  • ¾ cup whole milk
  • 2 shallots chopped
  • 3 large eggs you can substitute pasteurized eggs if you prefer!
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon black pepper or to taste

Instructions

  • In a bowl, whisk together milk, egg, cheese, and black pepper. Set aside.

  • Begin boiling spaghetti to al dente, according to cooking instructions on box.

  • In a separate large pot, sauté pancetta in a dry pan until it just starts to get crispy, about 5-8 minutes over medium heat. Drain extra fat (the liquid in the pan!). Add shallots (and a dash of olive oil if needed) and sweat them for about 2 minutes. Then turn heat to low to keep ingredients warm.

  • Drain pasta and add to pancetta/shallot pot. Use tongs to combine. Turn stove off, and add egg mixture, stirring into hot pasta, pancetta and shallots. Stir constantly until all ingredients are steaming hot.

  • Serve immediately with more grated cheese and black pepper! OH MY!!

Video

Nutrition

Serving: 1serving | Calories: 845kcal | Carbohydrates: 90g | Protein: 35g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 827mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 378mg | Iron: 2mg

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Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

What is the golden rule of cooking a carbonara? The golden rule of cooking carbonara is to never cook the sauce over direct heat once the eggs are added.

What is the trick about carbonara sauce? ›

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

What should not be added to carbonara? ›

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Is it better to make carbonara with egg yolks or whole eggs? ›

Why It Works. A sauce of mostly yolks has a richer, silkier, tighter texture than one made with only whole eggs.

Do Italians put cream in carbonara sauce? ›

Taste.com.au Food Director, Amira Georgy, confirmed this, saying: “Traditionally, carbonara sauce contains no cream, just eggs and cheese. The eggs and cheese are added to the hot pasta and tossed together until a silky sauce forms.”

How many eggs should I put in my carbonara? ›

I like to use a ratio of 1 whole egg to 3 egg yolks because it balances the richness. If you are looking to avoid using raw eggs, I would recommend making my Cacio e Pepe recipe – this is another one of the four classic Roman pastas but requires only three ingredients (cheese, pepper, and pasta).

Do Italians put garlic in carbonara? ›

Also, I am fully aware many Italians do not use garlic in cooking carbonara. Neither is olive oil is a necessity, but the final result of my recipe is pretty spot on! If I do say so myself.

What does a traditional carbonara contain? ›

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

Why not use cream in carbonara? ›

Well, the canonical answer would be: "No, we do not use cream in our dishes. Cream covers the flavors and makes the dishes heavy. It's better to use better quality ingredients, if a dish isn't creamy enough it means that you don't know how to cook it, not that there is a need of cream ".

Should eggs be cold or room temperature for carbonara? ›

You'll want to make sure they're at room temperature before you add them to the pan. To make carbonara, the eggs are whisked thoroughly with the other sauce ingredients before tossing it with the pasta. If you mix cold eggs directly into the hot sauce, they can seize and form lumps.

How do I make sure my eggs don't scramble in carbonara? ›

Using tongs, add the spaghetti to the frying pan and let some of the pasta water come into the pan. The pan should sizzle as you add the spaghetti and the water. (*This helps coat the spaghetti and gives a creaminess. It also cools the pan down so you won't get scrambled eggs in the next steps).

What is the egg rule for carbonara? ›

Egg whites will provide texture but too much could make the eggs curdle. Meanwhile, egg yolks help to bind the pork fat to the sauce. This also helps to enhance the creaminess. So a good rule to follow is to include one egg yolk per person and one egg white per four people.

What makes carbonara so good? ›

Guanciale – This is a key ingredient in carbonara, and is a cured fatty pork that is similar to bacon and pancetta. It adds adds flavour into the dish and the fat makes the sauce creamy when mixed with the egg and starchy pasta cooking water.

Should carbonara have scrambled eggs? ›

Replete with Pecorino Romano cheese, pepper, and guanciale, this Roman pasta comes in rich and creamy, thanks in no small part to its reliance on eggs. Eggs — typically 4 yolks to every 1 whole egg — are essential for carbonara sauce. Without the eggs, you'd have cacio e pepe instead of carbonara.

Do you put raw egg in carbonara? ›

The sauce is made with raw egg yolks and is cooked by using only the heat from the cooked pasta. Some people have concerns about the safety of this dish due to the possibility of egg yolks be contaminated with salmonella. In fact, the hot cooked pasta does fully cook the egg. I hope that this answers your question.

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