An easier and non-traditional take on carbonara. This Pastina Carbonara recipe has the flavors of carbonara but is built more for a quick and easy meal!
Love simple pasta? Try our Italian Summer Pasta with Zucchini, Lemon Pasta with Spinach, or Simple Pasta with Eggplant and Tomatoes.
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Comfort Pasta
Pastina carbonara is the comfort food you need to make as a side, for your kids, for a late-night snack, or for whenever you're feeling down. This dish is an easy version of carbonara that can be made by anyone. It doesn't have any of the typical egg yolkand parmesan mix that can be difficult with a classic carbonara. This is more of a carbonara-inspired pastina and I'm here for it.
Pastina is the food all little Italians were fed in their soup when they were kids. Parents made it into a little mac and cheese dish for them when they were babies. My son loves this dish. But I'm here to tell you this pastina carbonara is for adults too. The flavor is addicting and it is an easy recipe to make when you're hungry and want some carbs.
Ingredient Notes and Substitutions
Pancetta. Uncured pancetta can be found at any deli that sells Boar's Head meat. When they slice it, ask them to slice it in ½ inch slices. Three slices are usually about half a pound. Ask to see the slice because they will often cut it really thin, which won't work as well for a dish like this. Bacon can be substituted in a pinch.
Pastina. There has recently been a fear that you will no longer find pastina because Ronzoni has discontinued the product. I think some people may have forgotten that there are other companies, Barilla and De Cecco, who also make pastina. So, fear not, there is still pastina available. Orzo can also be substituted.
Step by Step Directions
Step 1: Chop the pancetta into little squares. It helps to throw it in the freezer for ten minutes before chopping it so that is firm and easier to cut through.
Use a heavy-bottomed frying pan and bring it to medium heat. Toss the pancetta in and fry until the fat renders and the meaty parts are a little crispy. It will take about 8 minutes.
Step 2: Boiling the pastina is quick. Start this process once you have the pancetta on. It will finish right when the sauce is ready. Save half a cup of pasta water to mix afterward. It will make the pastina even creamier.
Step 3: Once the fat is rendered and the pancetta starts to develop some golden brown edges, stir in the minced garlic. Stir for 1-2 minutes. When the garlic becomes fragrant, stir in the pasta water and the strained pastina. Mix really well and transfer to a bowl.
Step 4: Stir freshly grated parmesan into the warm pastina. Mix well and add more as needed. Add salt and pepper for taste and garnish with fresh chopped parsley.
This pastina can be served as a side to some steak or grilled chicken. It's also a great midnight snack or meal for your little ones. Pastina is an easy dish to get done quickly when it is time to get some food on the table and it's been a busy day.
FAQs
While this has pancetta in it, traditional carbonara is made with raw egg and pecorino romano. With the small pastina pasta, the egg does not form a great texture like it does on long pasta like spaghetti. We opted to go for the "carbonara flavor" for this simple pasta dish.
Guanciale is traditionally used but you can also use bacon.
Reheat pastina by placing it in a bowl and adding olive oil. Mix well and microwave in 30-second increments, stirring after each round. Add extra parmesan cheese to serve again.
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More Simple Pasta Dishes
📖 Recipe
Pastina Carbonara
Equipment
- 1 medium saucepan
- 1 small pot
Ingredients
- ½ box pastina
- ½ lb uncured pancetta, chopped
- 4 cloves garlic minced
- 1 tsp salt
- 1 cup parmesan
- 2 tablespoon fresh parsley, chopped
Instructions
- Bring a pot of water to a boil and prepare to boil the pastina.
- Add the pancetta to a cold pan and bring to medium heat, stirring often until the fat renders and the meat starts to become crispy, about 8 minutes. Add the pastina to the boiling water when the pancetta looks close to being done. Add garlic to the pan with the pancetta and saute for 1-2 minutes.
- Strain the pastina, saving ¼ cup of pasta water, and add it directly to the pan and remove it from the heat. Stir quickly for 1 minute until it absorbs the oil. Transfer to a bowl.
- Stir in the parm and salt into the pastina. Then add in the ¼ cup of pasta water until it is absorbed. Serve as a side, garnish with fresh parsley.
Notes
- Always cook pancetta from a cold pan. This is the best way to render the fat and make the pancetta crispy without burning. The fat will start to cook at a lower temperature than the meat.
Angela
We used to always make this for our kids and now we can make it for our grandkids. SO tasty