Macaroni Carbonara
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This post has been sponsored by Creamette® Pasta. All thoughts and opinions are my own.
There’s not a drop of cream in this recipe and still it’s the creamiest pasta dish ever!
Satisfy the foodies around your holiday table with this sophisticated version of a tried-and-true classic—Macaroni Carbonara!
This Italian twist mac and cheese features crispy prosciutto and green peas in a rich and creamy parmesan cheese sauce tossed with Creamette® Elbows. Mac and cheese dishes made with Creamette® cook up just right and are always delicious!
Carbonara is traditionally a decadent pasta sauce made with cured pork, eggs, and cheese, and it’s insanely good. An occasional indulgence with a big bowl of this comforting pasta guarantees your family will linger around the table — and that priceless connection is what it’s all about!
Key ingredients & substitutions for Macaroni Carbonara
- Creamette® Elbows — Not only does this short pasta cook quickly, it always delivers a hardy helping of hospitality and goodness. Shop Now!
- Eggs — The key to creamy carbonara is to avoid scrambling the eggs once they hit the hot pan. Don’t worry, it’s really simple if you follow my recipe tips!
- Parmesan cheese — Use a microplane zester or box grater to finely shred a block of parmesan cheese. Or, use pecorino romano cheese or a combination of the two.
- Cured pork — Prosciutto, pancetta, or bacon adds savory saltiness to the sauce.
- Black pepper — A generous grind of fresh black peppercorns balances out the flavors.
- Frozen peas (optional) — Peas are not found in authentic carbonara, but I like the pop of color and hint of sweetness baby peas add to this dish.
How to make pasta carbonara
Step 1 | Cook the pasta
Bring a large pot of salted water and a generous tablespoon of kosher salt to a rapid boil over high heat. Stir in the Creamette® pasta and return to a boil. Cook for 7 to 8 minutes, until the pasta is al dente. During the last minute of cooking, add the frozen peas.
STEP 2 | Whisk eggs and cheese together
Meanwhile, crack 4 eggs into a bowl, then add 4 more egg yolks and the shredded cheese. Use a fork or whisk to whip the eggs and cheese until the mixture is emulsified.
STEP 3 | Sauté the prosciutto
Warm a tablespoon of olive oil in a large skillet over medium high heat. Add the diced prosciutto and cook until crispy.
STEP 4 | Drain the pasta
Drain the cooked Creamette® pasta, reserving a cup of the pasta water. Ladle some of the reserved pasta water into the hot pan with the prosciutto. Reduce the heat to medium and toss in the cooked pasta, allowing the pasta water to reduce.
STEP 5 | Finish the sauce
Remove the skillet from the heat and add the egg mixture on top of the pasta. Immediately begin to gently toss all the ingredients together until the mixture is creamy, has the consistency of thin custard, and coats the pasta. Add freshly ground black pepper and serve.
Don’t forget to shop Creamette® Elbows 16 oz now!
tips
- This dish comes together quickly, so it’s important to have all the ingredients ready. Grate the cheese and dice the pork before you boil the pasta.
- Make sure the bottom of the hot pan is wet with a little pasta water before you incorporate the eggs. If the eggs hit the bottom of the hot pan they will begin to set.
- The combination of the hot pasta and the residual heat from the pan work together to cook the eggs.
Frequently asked questions
As pasta cools it will absorb the sauce, so stir in a little cream or milk to reconstitute the dish and warm on the stove or in the microwave until hot.
Whisk another whole egg with some pasta water until smooth, then add it to the pan and toss to smooth out the sauce.
Serving suggestions
Serve macaroni carbonara as the main dish with this fig salad with melon or a simple tossed green salad. Add a loaf of crusty bread and you have a super easy, delicious dinner.
This pasta dish is also a tasty accompaniment to grilled chicken or pan-seared scallops.
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Macaroni Carbonara
Ingredients
- 1 (16 oz.) pkg. Creamette® Elbows
- 1 cup frozen peas
- 4 large eggs
- 4 large egg yolks
- 1 cup Parmesan cheese freshly grated
- 1 tablespoon extra-virgin olive oil
- 4 ounces prosciutto or pancetta cubed
- 2 – 3 cloves garlic minced
- freshly ground black pepper
Instructions
- In a large pot of boiling salted water, cook the pasta according to package directions until al dente. During the last minute of cooking, add the frozen peas.
- Meanwhile, in a large bowl, whisk together the eggs, egg yolks, and parmesan cheese.
- In a large deep skillet, heat the olive oil over medium heat. Add the prosciutto and garlic and cook, stirring frequently until the prosciutto is crisp, 4 to 5 minutes.
- Reduce the heat to medium-low. Drain the pasta, reserving a cup of the pasta water. Add the pasta water, then the drained pasta to the skillet, tossing to combine. Cook and stir until some of the pasta water has reduced, but make sure the bottom of the pan is still wet.
- Remove the skillet from the heat and immediately pour the egg mixture on top, tossing gently until the mixture is creamy, has the consistency of thin custard, and coats the pasta. Add freshly ground black pepper and serve.
Notes
- This dish comes together quickly, so it’s important to have all the ingredients ready. Grate the cheese and dice the pork before you boil the pasta.
- Make sure the bottom of the hot pan is wet with a little pasta water before you incorporate the eggs. If the eggs hit the bottom of the hot pan they will begin to set.
- The combination of the hot pasta and the residual heat from the pan work together to cook the eggs.
- If you end up with bits of scrambled egg in the sauce, fix it by whisking another whole egg with some pasta water until smooth, add it to the pan, and toss until the sauce is smoothed out.
- To reheat leftovers stir in a little cream or milk to reconstitute the dish and warm on the stove or in the microwave until hot.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
The peas and pancetta that we used are so good with the perfectly al dente pasta! Love that eggy parmesan “sauce”!
I love using the smaller noodle in the carbonara! Makes it much easier to eat and everything is bite-sized!
This was so delicious! Loved the flavor combination, the simplicity and how filling it was!