Easy Dirty Carbonara

Easy Dirty Carbonara

Dirty Carbonara is a flavorful and indulgent twist on the classic Italian pasta dish. Featuring smoky pancetta or bacon, a creamy egg-based sauce, and bold seasonings, it’s the perfect comfort food for any occasion. Quick to prepare and easy to customize, this dish is sure to become a favorite.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: PASTA

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

400 g 14 oz spaghetti (or your preferred pasta)
200 g 7 oz pancetta or bacon, chopped
3 large eggs
1 cup grated Pecorino Romano or Parmigiano Reggiano
Freshly ground black pepper to taste
Salt for pasta water
1-2 tbsp olive oil if needed for cooking the pancetta/bacon
Optional: chili flakes for extra heat
Optional: fresh herbs like parsley for garnish

Equipment

Large pot for boiling pasta
Large skillet or frying pan (for cooking meat)
Mixing bowl (for egg and cheese mixture)
Whisk (for mixing eggs and cheese)
Tongs or pasta spoon (for tossing pasta and meat)
Grater (for fresh cheese)

Method

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Save 1 cup of pasta water before draining.
Cook the Bacon/Pancetta: In a skillet, cook the pancetta or bacon over medium heat until crispy. If needed, add a splash of olive oil to help render the fat. Remove from heat.
Make the Sauce: In a bowl, whisk together the eggs, grated cheese, and freshly ground black pepper until smooth and creamy.
Combine: Add the drained pasta to the skillet with the crispy bacon/pancetta. Toss well to coat with the rendered fat.
Add the Sauce: Remove from heat and quickly toss in the egg and cheese mixture. Gradually add reserved pasta water to adjust the sauce’s consistency to your liking.
Serve: Plate the Dirty Carbonara, garnish with extra cheese, black pepper, and fresh herbs, if desired

Notes

Pasta Options: You can substitute spaghetti with other pasta like bucatini or fettuccine for a different texture.
Meat Variations: Try smoked sausage, chorizo, or a vegetarian version with mushrooms for variety.
Egg Cooking Tip: To avoid scrambling the eggs, remove the pan from the heat before adding the egg mixture, and use the residual heat to gently cook the sauce.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat on the stove, adding a little pasta water if necessary to revive the sauce.