Pasta Carbonara is a dish that sparks debate. Should it have cream? (No.) Should you use pancetta or bacon? (Both work.) Is it complicated to make? (Not if you know the tricks.) As a chef, I love Carbonara for its simplicity. It’s a dish built on technique, not ingredients. Get that right, and you’ll have a rich, silky sauce that clings perfectly to the pasta. Get it wrong, and you’ll end up with scrambled eggs. Let’s make sure you get it right.

What Is Pasta Carbonara?

Carbonara is a classic Roman dish made with pasta, eggs, cheese, cured pork, and black pepper. No cream, no garlic, no extras. The magic happens when the heat of the pasta gently cooks the eggs, creating a luscious, velvety sauce. It’s the ultimate (but effortless) comfort food.

The Italian Secret: Simplicity and Quality Ingredients

Italian cooking is difficult in its simplicity. There are no heavy sauces or complicated techniques to hide behind—just a few key ingredients that must be the best you can find. That’s the true secret to Italian food: using fewer ingredients but making them count.

For pasta carbonara, this means:

• Fresh eggs – Free-range, high-quality eggs create a richer, silkier sauce.
• Real cheese – Pecorino Romano or Parmigiano-Reggiano, freshly grated, no pre-packaged shreds.
• Pasta with bite – Bronze-cut, high-quality dried pasta holds onto the sauce better.
• Properly cured pork – Pancetta, guanciale, or thick-cut bacon with depth of flavor.
• Freshly cracked black pepper – Not the pre-ground kind; you need that bold, peppery kick.

When ingredients are this simple, each one must be exceptional. This is why Italian cooking isn’t about shortcuts—it’s about respect for the process and the ingredients.

Other Simple Italian Dishes You’ll Love

Pasta carbonara isn’t the only Italian dish that shines in its simplicity. Here are a few more classic recipes that rely on just a handful of high-quality ingredients to deliver incredible flavour:

Cacio e Pepe – The Ultimate Cheese and Pepper Pasta

A dish even simpler than carbonara, cacio e pepe (cheese and pepper) is pure magic with just three ingredients: pasta, Pecorino Romano, and freshly cracked black pepper. The secret? Using starchy pasta water to emulsify the cheese into a creamy, clinging sauce.

Aglio e Olio – Garlic and Olive Oil Perfection

Needing only garlic, olive oil, chili flakes, and pasta, aglio e olio is a late-night Italian favorite. The key? Gently cooking the garlic in olive oil to release its flavor without burning it, then tossing everything together with a splash of pasta water for a silky finish.

Pasta al Limone – Bright, Buttery, and Irresistible

Lemon zest, butter, Parmesan, and pasta water create a luscious, citrusy sauce in pasta al limone. It’s light, creamy, and vibrant—proof that a few simple ingredients can transform into something truly special.

Puttanesca – Bold, Briny, and Irresistible

With tomatoes, olives, capers, garlic, and anchovies, spaghetti alla puttanesca packs a punch of flavour with minimal effort. It’s salty, tangy, and deeply satisfying.

Master these dishes, and you’ll unlock the true power of Italian simplicity in your kitchen.

How to Cook Pasta Perfectly Al Dente

Cooking pasta might seem straightforward, but getting it perfectly al dente takes some attention to detail. Here’s how to do it like a chef:

1. Use a large pot – Pasta needs room to move. Use at least 4-5 quarts of water per 250g of pasta.
2. Salt the water generously – Add 3 tablespoons of salt per gallon of water. It should taste like the sea!
3. Wait for a rolling boil – Adding pasta too early (before the water is boiling) leads to uneven cooking.
4. Stir occasionally – Prevents sticking and ensures even cooking.
5. Taste-test for doneness – Check 1-2 minutes before the package time. It should be firm to the bite but not crunchy.
6. Save pasta water – This starchy liquid helps bind the sauce together beautifully.

Why Seasoning Pasta Water is Crucial

Salted water isn’t just about taste—it’s essential to good pasta. Pasta absorbs water as it cooks, and if that water is bland, the pasta will be too. Well-seasoned water enhances the flavour of the final dish without needing excessive salt later.

To make authentic Pasta Carbonara, here’s what you need: