Tagliatelle Carbonara with Pancetta

"Pasta Carbonara is indulgent by nature, but this recipe will trump any other you have tried before - creamy goodness, without any cream. Some Italians might not appreciate some of the changes to this classic, but we're big fans."
-- @saltychefs

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 14 ounces Cremini (brown) mushrooms, diced
  • 2 tablespoons butter
  • 2 1/2 ounces Parma ham, sliced
  • 2 1/2 ounces pancetta, diced
  • 3 cloves garlic, minced
  • 14 ounces fresh tagliatelle
  • 2 eggs
  • 4 egg yolks
  • 5 ounces grated Parmesan cheese
  • 1 bunch chives, chopped


  • Step 1

    Preheat over to 400˚ F and bring a large pot of salted water to a boil. Add mushrooms to a heavy bottomed pan and and sauté without oil or butter in a skillet. Season with pepper and fry until golden brown. Set aside.

  • Step 2

    Add tagliatelle to boiling water and cook according to package directions until al dente. When done, drain, reserving 1 cup of the cooking water.

  • Step 3

    Meanwhile, melt two tablespoons of butter in a dutch oven or deep skillet on low heat. As soon as butter has melted, add ham and pancetta. Let brown over low heat until the fat has rendered and the pork is crisp. Add garlic and cook for an additional 2 minutes. Add the mushrooms and stir, then add the pasta, and stir again, and remove from heat.

  • Step 4

    Whisk together half of the Parmesan cheese, eggs, egg yolks and black pepper and mix well.

  • Step 5

    Once pasta has slightly cooled, add egg mixture. If pasta is still too hot, you’ll get scrambled eggs. If it’s too cold, the eggs will stay runny. Slowly add mixture and see the dish turn velvety. Find balance, you may not need all of your mixture, or may need to add some reserved pasta water to loosen, or another egg yolk to make it richer.

  • Step 6

    Serve in bowls, plates, or in the pan topped with Parmesan cheese and chives.