Easy Carbonara Recipe by Gordon Ramsay

I keep saying carbonara is the pasta that tricks people into thinking you slaved away for hours when really it’s five minutes of pan focus and a little elbow grease. This Easy Carbonara Recipe by Gordon Ramsay is creamy (without cream), salty, smoky, and stupidly comforting — the kind of dish that wipes the floor with weeknight indecision. It’s special because it’s built on technique, not a laundry list of ingredients: good eggs, sharp cheese, rendered cured pork, and that miraculous pasta water that ties everything into a silky sauce. Try it because it feels fancy but finishes fast, and because once you nail the timing, you’ll be making it on repeat.

My husband practically worships this dish. He’ll hover in the kitchen doorway while I chop, and then — like a hawk — will inhale the first forkful and announce it’s “restaurant-level” (he says that like I need the ego boost, but fine). Our kids call it “that yellow sauce pasta” and eat it in suspiciously large quantities. One Sunday I tried to swap pancetta for bacon because we were out; it worked in a pinch but he gave me a Very Serious Look and said, “Next time get the real stuff.” It’s become our comfort food for tired nights, celebrations, and the exact meal I make when I need everyone to be quiet for five minutes.

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I learned carbonara by watching my nonna’s cousins yell at each other in Italian while stirring a pot, and then by burning a handful of eggs in my twenties because I panicked. The trick I stole from Gordon Ramsay? Big heat for the pasta, medium for the pork, then confidence when you take the pan off the heat and whisk like a mad person with hot pasta water. I once tried adding garlic and rosemary because I was feeling fancy — it made it weird. Another time I used smoked bacon wrapped in creativity and it tasted like breakfast casserole. Now I keep it simple and let the saltiness of the cheese and pork sing.

Shopping Tips

– Eggs: Use fresh large eggs or a mix of yolks and whole eggs — fresher equals brighter flavor and better texture.
– Cheese: Buy a wedge of Pecorino Romano (or Pecorino + Parm combo) and grate it yourself for a sharper, creamier sauce.
– Grains/Pasta: Spaghetti or bucatini are classic; choose a good-quality bronze-cut pasta if you can for better sauce cling.
– Protein: Look for guanciale at the deli or Italian market; pancetta works well, and thick-cut unsmoked bacon is an acceptable last-ditch swap.
– Fats & Oils: Olive oil isn’t crucial here, but a tiny drizzle helps render pork evenly; avoid flavored oils that compete with the cheese.

Prep Ahead Ideas

– Grate cheese and store it in an airtight container in the fridge up to 2 days before — always better fresh but this saves time.
– Slice or dice your guanciale/pancetta and keep it in a small covered dish; it’ll be ready to toss straight into the pan.
– Crack and whisk eggs in a bowl, then cover and refrigerate for a few hours if you’re running early (bring to room temp before using).
– Keep small jars or containers for measured pepper and reserved Parmesan so your cooking flow isn’t interrupted.

✔Time-Saving Tricks

– Boil water in an electric kettle and pour into the pot to speed up pasta time when you’re short on patience.
– Use pre-grated cheese only in a pinch — fresher grated cheese melts better and keeps the sauce silky.
– Start the pork in the pan while the water heats so the render time overlaps with the pasta boiling.
– Keep a ladle of pasta water at the ready; a quick splash does more than you think to loosen and emulsify the sauce.

✔Common Mistakes

– Eggs scrambling: I panicked once and added the eggs to a screaming-hot pan — ended up with curdled bits. Fix by taking the pan off heat and using reserved pasta water to temper the mixture.
– Too salty: If your guanciale is super salty and your cheese is salty, reduce added salt to the pasta water and taste before seasoning.
– Watery sauce: That usually means too much pasta water or too little cheese/egg — whisk in more cheese off heat or add another egg yolk.
– Overcooked pasta: If spaghetti goes limp, it won’t regain texture; aim for just shy of al dente since it finishes in the sauce.

What to Serve It With

– A simple peppery arugula salad tossed with lemon and olive oil cuts the richness beautifully.
– Crusty garlic bread or a slice of sourdough for mopping up any leftover silky sauce.
– Lightly steamed broccoli or roasted asparagus for a green contrast.
– If you like extras, a pile of lemony roasted mushrooms pairs nicely.

✔Tips & Mistakes

– Use the pasta’s hot water as your binder; it’s the unsung hero.
– Remove the pan from heat before adding the egg-cheese mix — temp control is everything.
– Don’t over-salt the water if your cheese and pork are salty; always taste.
– If sauce splits, whisk in a tablespoon of cold water or an extra yolk off heat to bring it back.
– One time I turned my back and the guanciale crisped to charcoal — keep an eye and medium heat.

✔Storage Tips

Leftovers: store in an airtight container in the fridge for up to 2 days. The sauce will thicken as it cools — not a crime; just add a splash of warm water or milk when reheating. Cold carbonara is weirdly fine for breakfast if you’re into savory mornings — it’s denser, so chop it up and reheat gently. Freezing is possible but the texture of the sauce and pasta will change, so I skip it unless I’m desperate.

✔Variations and Substitutions

– Vegetarian: swap guanciale for sunflower-seed “bacon” or deeply sautéed mushrooms with smoked paprika to mimic that savory kick.
– Bacon vs guanciale: bacon works, but use unsmoked or lightly smoked for a closer flavor; guanciale is traditional and fattier.
– Cheese swaps: Pecorino is classic; mix with Parmigiano-Reggiano if you want milder saltiness.
– Cream? Traditionally no — the emulsion of eggs and pasta water is the point. A splash of cream will feel richer but less authentic.
– Gluten-free pasta cooks differently — reduce time in boiling water and be cautious with texture so it doesn’t fall apart in the sauce.

Frequently Asked Questions

Easy Carbonara Recipe by Gordon Ramsay

Silky, creamy spaghetti carbonara made with eggs, pancetta, and Parmesan—no cream needed. A pantry-friendly dinner in minutes.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz spaghetti
• ▢ 5 oz diced pancetta or thick-cut bacon
• ▢ 5.5 fl oz beaten eggs plus one extra yolk about 3 eggs and 1 yolk
• ▢ 0.75 cup finely grated Parmesan cheese plus more for serving
• ▢ 1 tbsp olive oil
• ▢ 1 tsp minced garlic use a smashed clove if preferred
• ▢ 0.5 cup hot pasta cooking water, reserved you may not need it all
• ▢ 0.75 tsp kosher salt for pasta water; adjust to taste
• ▢ 0.75 tsp freshly ground black pepper plus extra to finish
• ▢ 1 tbsp unsalted butter optional, for extra gloss

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil.
• Whisk the beaten eggs, Parmesan, and black pepper in a mixing bowl until smooth; set aside.
• Warm olive oil in a large skillet over medium heat. Cook pancetta until crisp, 4–5 minutes.
• Stir in the garlic and cook 30 seconds. Remove skillet from heat to cool slightly.
• Cook spaghetti until al dente. Reserve 1/2 cup hot pasta water, then drain.
• Return skillet to low heat. Toss hot pasta with pancetta and rendered fat to coat.
• Remove from heat. Stream in the egg mixture while tossing quickly, adding splashes of hot pasta water to form a silky sauce.
• Stir in butter if using. Season with extra pepper and a pinch of salt to taste.
• Serve immediately with more grated Parmesan on top.

Notes

For a more traditional touch, swap Parmesan for Pecorino Romano and use guanciale instead of pancetta. If the sauce thickens as it sits, loosen it with a spoonful of hot pasta water. Serve with a crisp green salad, or add a handful of peas for a gentle pop of sweetness.

This recipe is an original creation inspired by classic Easy Carbonara Recipe by Gordon Ramsay flavors. All ingredient ratios and instructions are independently developed.