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Easy Carbonara

Easy Carbonara with Pancetta

This one is creamy and unbelievably delicious while still being incredibly easy. The richness of the egg yoke along with the crispy pancetta makes this pasta a huge freaking hit with anyone! The pancetta just takes it to another level over Bacon Carbonara. Trust me when I say that you should make extra because you’ll want leftovers.


  • 1/4 lbs diced pancetta (you want chunks, not thin slices)
  • 2 eggs beaten
  • 1 tbs butter
  • 1 garlic clove finely diced
  • 1/2 a small white onion finely diced
  • 1/4 cup fresh grated Parmesan
  • salt & pepper to taste
  • about 350 grams linguine noodles (fresh ones if you can)


In a large skillet melt butter and cook pancetta and onions until crispy and add garlic for the last 3 minutes. Cook pasta, drain, and add pasta to skillet with the pancetta. Pour in beaten eggs and almost all of the Parmesan (retain a little for garnish) Mix well, season with salt & pepper, and garnish with remaining cheese.

Now EAT!

Prep Time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yield: 3 to servings

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