Penne Pasta Carbonara

A truly great carbonara is one of the most satisfying pasta dishes you can make, and it comes together with remarkably few ingredients. The magic lies in the technique: a silky sauce created entirely from eggs, cheese, and the rendered fat from crispy pork. There is no cream involved — just the natural richness of the ingredients, combined with a bit of starchy pasta water and perfect timing.

This version uses penne, which is a wonderful choice for carbonara. The tube shape catches pools of the rich, golden sauce inside each piece, delivering an intense burst of flavor in every bite. Combined with thick-cut pancetta or guanciale, a shower of Pecorino Romano, and a generous crack of black pepper, it is comfort food at its most elegant.

The Mechanics of a Silky Sauce

The crucial moment in any carbonara is adding the egg and cheese mixture to the hot pasta. The pan must be off the heat — this is non-negotiable. Tossing the drained penne vigorously with the egg mixture allows the residual heat to gently cook the eggs into a creamy, glossy sauce that clings to every tube. Too much heat, and you will end up with scrambled eggs.

A splash of reserved pasta water is the final key to perfection. The starchy water loosens the sauce to exactly the right consistency — silky, not sticky. Serve the carbonara immediately in warm bowls with an extra grating of Pecorino and more black pepper. This is a dish that waits for no one.

Jorj Morgan

Penne Pasta Carbonara

Penne Pasta Carbonara is the quintessential indulgence, where perfectly al dente penne meets a lavish cloak of creamy, savory sauce. Crisp, rendered bacon and caramelized onions mingle with fresh oregano, creating a deeply satisfying warmth that calls for a second helping.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Main Course, Dinner Party

Ingredients Method

Ingredients

  

The Pasta & Base

• 1 pound dried penne pasta
• 2 tablespoons olive oil
• 12 ounces thick-cut bacon cut into 1-inch pieces
• 1 large white onion peeled and diced (about 1 cup)
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 2 tablespoons chopped fresh oregano

The Emulsion

• 3 large eggs
• 4 ounces grated Parmesan cheese about 1 cup, plus more for garnish

Method

 

The Pasta Prep

1. Bring a large pot of heavily salted water to a rolling boil.
2. Cook the penne pasta according to the package directions until exactly al dente, about 10 minutes.
3. Before draining, carefully reserve at least 1 cup of the highly starchy pasta cooking water. Drain the pasta and set aside.

Cook the Bacon & Onions

1. While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat.
2. Add the 1-inch bacon pieces to the skillet and cook until the fat renders and the edges begin to crisp, about 5 minutes.
3. Add the diced white onion to the rendered bacon fat.
4. Cook over medium-high heat until the onions are completely soft, translucent, and just beginning to caramelize and brown.
5. Season the bacon and onion mixture with the kosher salt and coarse black pepper.

Toss with Egg & Cheese

1. In a small ceramic mixing bowl, vigorously whisk together the 3 large eggs and the grated Parmesan cheese until fully combined into a thick paste.
2. Transfer the hot, drained penne pasta directly into the skillet with the bacon and onions.
3. Remove the skillet from the direct heat to prevent the eggs from scrambling.
4. Pour the egg and cheese paste directly over the hot pasta and toss rapidly.
5. Slowly ladle 1 to 2 splashes of the reserved, hot pasta water into the skillet while continuing to toss. The hot water will gently cook the eggs and emulsify the fat into a smooth, luxurious cream sauce.

The Finish

1. Toss the fresh chopped oregano into the pan, folding it into the glossy sauce.
2. Serve the pasta immediately, directly from the warm skillet, heavily garnished with additional grated Parmesan cheese.