Pastina Carbonara

Pastina Carbonara offers a simplified, non-traditional twist on the classic Italian dish. Instead of using the usual pasta, this recipe features pastina, which are tiny pasta shapes, making it a perfect choice for a quick meal.

The dish maintains the rich, savory flavors associated with carbonara, such as creamy egg and cheese combined with crispy pancetta or bacon. This version is not only faster to prepare but also ideal for those seeking comfort food that’s both satisfying and easy to make.

With minimal ingredients and a short cooking time, Pastina Carbonara is a delightful option for busy weeknights or when you want a cozy meal without the fuss of traditional pasta dishes.

It’s a comforting bowl that brings a taste of Italy to your table in no time.

Ingredient for Pastina Carbonara

• Pancetta: You’ll need ½ pound of uncured pancetta. This Italian cured meat adds a rich, salty flavor to the dish. Look for it at a deli, preferably asking for slices about ½ inch thick. If you can’t find pancetta, you can substitute it with bacon for a similar taste.
• Pastina: This dish uses 1 cup of pastina, a small pasta that cooks quickly and is perfect for a comforting meal. Although there were concerns about availability due to Ronzoni discontinuing their product, brands like Barilla and De Cecco still offer pastina. If you can’t find it, orzo is a good alternative.
• Garlic: You’ll need 2 cloves of minced garlic. Fresh garlic adds a wonderful aroma and depth of flavor to the dish.
• Parmesan Cheese: Use ½ cup of freshly grated parmesan cheese to give the pastina a creamy texture and rich taste. Adjust the amount to your preference.
• Parsley: For garnish, you’ll need a small handful of fresh parsley, chopped. This adds a pop of color and a fresh flavor to the finished dish.
• Salt and Pepper: Seasoning is key, so have salt and freshly cracked black pepper on hand to taste.

Step by Step Making Process for Pastina Carbonara

Step 1: Prepare the Pancetta:

Start by chopping ½ pound of pancetta into small squares. To make this easier, place it in the freezer for about 10 minutes to firm it up. Heat a heavy-bottomed frying pan over medium heat, then add the pancetta and cook for about 8 minutes until the fat renders and it turns golden and crispy.

Step 2: Cook the Pastina:

While the pancetta is cooking, bring a pot of salted water to a boil. Add 1 cup of pastina and cook according to package instructions. Be sure to save about ½ cup of the pasta water before draining the pastina, as this will help create a creamy sauce later.

Step 3: Add Garlic:

Once the pancetta is crispy, stir in 2 minced garlic cloves. Cook for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.

Step 4: Combine Ingredients:

Pour the reserved pasta water into the pan with the pancetta and garlic, then add the drained pastina. Mix everything together well to combine the flavors.

Step 5: Incorporate Parmesan:

Stir in ½ cup of freshly grated parmesan cheese while the pastina is still warm. This will create a creamy consistency. Adjust the cheese amount to your liking and season with salt and pepper to taste.

Step 6: Garnish and Serve:

Transfer the pastina carbonara to a serving bowl, and garnish with freshly chopped parsley. Serve immediately for a delicious, comforting meal!

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