Ever found yourself stuck in a pasta rut? I get it – classic carbonara is amazing, but sometimes you need to shake things up a bit. As someone who’s spent countless hours perfecting pasta dishes, I’m excited to share five incredible carbonara variations that will revolutionize your dinner game.
1. Classic Spaghetti Carbonara
The quintessential Roman pasta dish that’s deceptively simple yet endlessly satisfying. With just a handful of high-quality ingredients, you’ll create a silky, luxurious sauce that perfectly coats each strand of pasta.
Ingredients
- 320g spaghetti
- 150g guanciale
- 6 egg yolks (medium)
- 50g Pecorino Romano DOP
- Black pepper to taste
Instructions
- Bring a large pot of salted water to boil for the pasta.
- Remove the rind from guanciale and cut into 1cm strips.
- Cook guanciale in a dry non-stick pan over medium-high heat for about 10 minutes until crispy.
- While guanciale cooks, boil the spaghetti according to package instructions.
- In a bowl, whisk together egg yolks and grated Pecorino Romano with black pepper.
- Remove crispy guanciale from the pan, leaving the rendered fat.
- Add a ladle of pasta water to the pan with the fat.
- Drain pasta al dente and add to the pan with the fat.
- Remove pan from heat, add egg mixture, and stir quickly.
- Add back guanciale, toss everything together.
- Serve immediately with extra Pecorino and black pepper.
Pro Tip: Speed is crucial when mixing the eggs – you want them to create a creamy sauce, not scramble.
2. Seafood Carbonara
A luxurious coastal twist on the classic, combining three types of fish for a delicate yet rich pasta dish that brings the flavors of the Mediterranean to your table.
Ingredients
- 320g spaghetti
- 100g tuna
- 100g swordfish
- 100g salmon
- 6 egg yolks
- 60g white wine
- 60g Parmigiano Reggiano DOP
- 1 garlic clove
- 6 sprigs thyme
- Olive oil
- Salt and black pepper
Instructions
- Bring pasta water to boil.
- Combine egg yolks, grated Parmigiano, thyme leaves, salt, and pepper in a bowl.
- Cut all fish into 2cm cubes.
- Cook pasta 2 minutes less than package instructions.
- Heat oil with garlic in a large pan.
- Cook fish cubes over high heat for 2 minutes.
- Remove garlic and set fish aside.
- Deglaze pan with white wine.
- Add pasta water and finish cooking pasta in the pan.
- Return fish to pan, toss briefly.
- Off heat, add egg mixture and stir quickly.
- Garnish with thyme and extra cheese.
Pro Tip: Keep the fish slightly undercooked when searing – it will finish cooking when returned to the pan.
3. Salmon Carbonara
A simplified seafood version that focuses on the rich, buttery flavor of salmon. Perfect for weeknight dinners when you want something special but don’t want to juggle too many ingredients.
Ingredients
- 320g spaghetti
- 300g salmon fillet
- 1 whole egg
- 3 egg yolks
- 60g Pecorino Romano
- 1 garlic clove
- Olive oil
- Salt and black pepper
Instructions
- Bring salted water to boil for pasta.
- Remove salmon skin and cut into 2cm cubes.
- Heat oil and garlic in a pan.
- Cook salmon cubes for 2-3 minutes until just done.
- Remove garlic and set salmon aside.
- Cook spaghetti in boiling water.
- Whisk whole egg, yolks, and grated Pecorino together.
- Drain pasta al dente and add to pan with salmon.
- Add some pasta water and toss briefly.
- Off heat, add egg mixture and stir quickly.
- Serve with extra pepper.
Pro Tip: The residual heat from the pasta will cook the eggs just enough to create a silky sauce.
4. Zucchini Carbonara
A lighter, vegetarian take on carbonara that’s perfect for summer. The zucchini adds a fresh crunch while maintaining the creamy indulgence of the original.
Ingredients
- 320g farfalle
- 200g zucchini
- 5 egg yolks (very fresh)
- 100g Pecorino
- Olive oil
- Salt and black pepper
Instructions
- Bring pasta water to boil.
- Wash and trim zucchini, cut into small dice.
- Heat olive oil in a large pan.
- Cook zucchini for 6-7 minutes until crisp-tender.
- Whisk egg yolks and Pecorino in a bowl.
- Add a ladle of pasta water to egg mixture.
- Cook pasta according to package instructions.
- Season zucchini with salt and pepper.
- Add drained pasta to zucchini pan.
- Off heat, add egg mixture and stir well.
- Serve with Pecorino shavings.
Pro Tip: Keep the zucchini slightly crisp for better texture contrast.
5. Asparagus Carbonara
A springtime variation that makes the most of fresh asparagus. The vegetable adds a subtle sweetness and elegant touch to the classic dish.
Ingredients
- 320g tortiglioni
- 500g asparagus
- 5 egg yolks
- 100g Pecorino
- Salt and black pepper
Instructions
- Clean asparagus and snap off woody ends.
- Add asparagus ends to pasta water and bring to boil.
- Cut asparagus stalks into 1cm rounds, keeping tips whole.
- Heat olive oil in a pan and add cut asparagus.
- Season and cook for 5 minutes with some pasta water.
- Remove asparagus ends from water and cook pasta.
- Mix egg yolks, pasta water, and grated Pecorino.
- Drain pasta and add to asparagus.
- Off heat, add egg mixture and stir quickly.
- Add fresh black pepper.
- Serve immediately.
Pro Tip: Using the asparagus ends to flavor the pasta water adds an extra layer of vegetable essence to the dish.
Remember for all variations:
- Always use room temperature eggs for smoother sauce
- Have all ingredients ready before starting
- Work quickly when combining the hot pasta with egg mixture
- Don’t skip the pasta water – it’s essential for the perfect sauce consistency
