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    Home » Recipes » Italian and American Pasta

    Pastina Carbonara

    Published: Jan 19, 2023 · Modified: Apr 26, 2025 by Vinny · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    An easier and non-traditional take on carbonara. In under 30 minutes, this Creamy Pastina Carbonara recipe has the flavors of carbonara but is built more for a quick and easy meal!

    Pastina with pancetta and parsley in a bowl.

    Love simple pasta? Try our Italian Summer Pasta with Zucchini, Lemon Pasta with Spinach, or Simple Pasta with Eggplant and Tomatoes.

    Jump to:
    • Italian Pastina
    • Ingredient Notes and Substitutions
    • Step-by-Step Directions
    • Pro-Tips
    • Recipe FAQs
    • More Simple Pasta Dishes
    • 📖 Recipe
    • Reviews

    Italian Pastina

    I love this creamy pastina carbonara because it's like a bougie mac and cheese I make for my kids. It's not as rich as a REAL Italian Mac and Cheese, but it's perfect for weeknights. It makes me feel like I'm really making them some home cooking. The real reason is that I usually have to eat their leftovers as part of my dinner, and I don't want room-temperature box mac and cheese.

    Every Italian was fed pastina in their soup or when they were sick as a kid or in their Italian Wedding Soup. Honestly, my mom would just give me pastina with a Lipton soup package. It was never about the pastina, though; it was always that mom was the one making it for you. So, for me, I just like them knowing Dad is bringing them some food that might make them feel good!

    Ingredient Notes and Substitutions

    Ingredients for the recipe.
    • Pancetta. Uncured pancetta can be found at any deli that sells Boar's Head meat. When they slice it, ask them to slice it into ½-inch to 1-inch slices. Two to 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. Guanciale can be substituted, and bacon is for uncultured swine.
    • 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.
    • Parmigiana. Grate your own Parmigiana for recipes where you want the cheese to melt in pasta. There aren't any anti-caking agents in a block of cheese, so it will work much better in this recipe! I suggest the same for Pecorino Romano in dishes like Pasta Alla Gricia

    *Please see the recipe card below for more information on the ingredients.

    Step-by-Step Directions

    Pancetta chopped into ¼ inch pieces.

    Step 1: Chop the pancetta into ¼-inch squares. It's easier to cut if you put it in the freezer for 10 minutes before cutting.

    Pancetta in a cold pan.

    Step 2: Place the pancetta in a cold pan and raise the heat to medium.

    Fried pancetta in a pan.

    Step 3: Fry the pancetta for 10-12 minutes or until the fat is rendered and the meat becomes golden brown. Use a slotted spoon and set the pancetta aside.

    Boiling Pastina in a pot.

    Step 4: Bring a pot of water to a boil when the pancetta is almost finished. Boil your pastina to al dente as directed on the box. Save a coffee mug full of pasta water.

    Sauteing garlic in a pan.

    Step 5: Using the same pan as the pancetta, remove some of the oil. Leave behind 3 tablespoon or so. Lower the heat to medium-low. Add the garlic and saute for 1-2 minutes.

    Pastina and pasta water added to the pan with garlic.

    Step 6: When the garlic becomes fragrant, stir in the pasta water and the strained pastina.

    Pancetta and parmigiana added to the pan with pastina.

    Step 7: Remove from the heat. Stir the freshly grated parmigiana into the warm pastina, one scoop at a time. If all the pasta water is absorbed, add another ladleful. Stir often to combine into a creamy pastina.

    Serve it along with some delicious Italian proteins like Restaurant-Style Chicken Saltimbocca, Restaurant-Style Chicken Francese, or Restaurant-Style Chicken Marsala. It could also use a vegetable on the side, like Sauteed Rapini with Garlic or Italian Green Bean Salad.

    Pro-Tips

    1. Place pancetta in the freezer for 5-10 minutes before cutting to make it easier to cut.
    2. Always cook pancetta starting 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. 
    3. Remove the pan from the heat when you add parmigiana so that the cheese doesn't "pill" or stick to the pan. You can see more about "pilling" in my Spaghetti Carbonara Do's and Don'ts.
    Pastina with pancetta and parsley in a bowl.

    Recipe FAQs

    How is this different than traditional carbonara?

    While this has pancetta in it, traditional carbonara is made with raw egg, pecorino romano, and guanciale. 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.

    What can I use instead of pancetta?

    Guanciale is traditionally used, but you can also use bacon. I prefer pancetta in this dish because I feed it to my son, and for some reason, guanciale can feel a bit too rich for him.

    How to Reheat Pastina

    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 parmigiana cheese to serve again.

    More Simple Pasta Dishes

    • creamy chicken parmesan pasta in a skillet
      Creamy Chicken Parmesan Pasta
    • pasta with peas and pancetta
      Pasta with Peas and Pancetta
    • Pasta alla norma plated on a dish and garnished with basil.
      Pasta alla Norma (A Sicilian Dish)
    • lemon spinach orzo
      Lemon Spinach Orzo

    Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.

    📖 Recipe

    Pastina with pancetta and parsley in a bowl.

    Creamy Pastina Carbonara

    Vincent DelGiudice
    A carbonara-inspired creamy pastina. Italian comfort food made mac and cheese. An easy recipe that works for kids and adults.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Italian
    Servings 6 servings
    Calories 326 kcal

    Equipment

    • 1 medium saucepan
    • 1 small pot

    Ingredients
      

    • ½ box pastina
    • ½ lb uncured pancetta, chopped
    • 4 cloves garlic minced
    • ½ tsp salt
    • 1 cup parmigiana
    • 2 tablespoon fresh parsley, chopped

    Instructions
     

    • Add the pancetta to a cold pan and bring to medium heat, stirring often until the fat renders and the meat is golden brown, about 10-12 minutes. Remove the pancetta from the pan with a slotted spoon. Pour some of the oil out leaving behind 3 tbsp.
    • Bring a pot of water to a boil when the pancetta is almost finished. Boil your pastina to al dente as directed on the box. Save a coffee mug full of pasta water.
    • Use the same pan as the pancetta. Lower the heat to medium-low. Add the garlic and saute for 1-2 minutes.
    • When the garlic becomes fragrant, stir in a ladleful of pasta water and the strained pastina. Stir until most of the pasta water is absorbed.
    • Remove the pan from the heat. Stir the freshly grated parmigiana into the warm pastina, one scoop at a time. If all the pasta water is absorbed, add another ladleful. Stir often to combine into a creamy pastina.

    Notes

    1. Place pancetta in the freezer for 5-10 minutes before cutting to make it easier to cut.
    2. Always cook pancetta starting 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. 
    3. Remove the pan from the heat when you add parmigiana so that the cheese doesn't "pill" or stick to the pan. You can see more about "pilling" in my Spaghetti Carbonara Do's and Don'ts.

    Nutrition

    Calories: 326kcalCarbohydrates: 23gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 36mgSodium: 906mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 257IUVitamin C: 2mgCalcium: 205mgIron: 1mg
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    Reader Interactions

    Comments

    1. Vinny

      June 30, 2024 at 10:53 am

      5 stars
      My son loves this recipe and it is one of the only homemade "mac and cheese" dishes that he'll eat.

      Reply
    5 from 1 vote

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    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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