Pasta Carbonara with Ricotta Cheese is a simple, satisfying twist on the classic Italian favorite. A creamy ricotta and Parmesan mixture is combined with lightly beaten eggs and folded into hot, just-cooked pasta to create a silky, flavorful sauce. Fresh diced tomatoes and basil add brightness and color, while a drizzle of high-quality olive oil finishes the dish. Ready in under 20 minutes, this recipe is perfect for busy weeknights or any time you want a comforting, elegant pasta dinner.
Ingredients
This version of carbonara keeps the spirit of the traditional dish but adds creamy ricotta and fresh tomato for extra texture and flavor. Below are the ingredients for four servings.
- 6 cups water
- 1 lb pasta — spaghetti, linguine, fettuccine or another long strand pasta
- 15 oz whole‑fat ricotta cheese
- 2 whole large eggs, lightly beaten
- 1 cup freshly grated Parmigiano‑Reggiano (or Parmesan)
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon freshly ground black pepper
- ¼ cup fresh tomato, diced (optional garnish)
- 2 tablespoons fresh basil, chopped (garnish)
- 2 tablespoons high quality extra virgin olive oil (optional, to finish)
How to make it
This carbonara comes together in a few straightforward steps. The key is to temper the eggs so they blend into the hot pasta without scrambling, and to use reserved pasta water to loosen the sauce for a glossy finish.
- Bring a large pot of water to a full boil and cook the pasta until al dente according to package directions.
- While the pasta cooks, combine the ricotta, grated Parmigiano‑Reggiano, lightly beaten eggs, salt and freshly ground black pepper in a large bowl.
- Reserve about ½–1 cup of hot pasta water. Add 2 tablespoons of the warm pasta water to the ricotta mixture and stir to temper the eggs and thin the cheese so it becomes smooth.
- Using tongs, transfer the drained pasta directly from the pot into a large skillet set over medium heat. Add the ricotta mixture and toss the pasta continuously to coat. Add more pasta water, a tablespoon at a time, until the sauce reaches a creamy, silky consistency.
- Adjust seasoning with salt and pepper. Plate the pasta and garnish with diced tomato, chopped basil and extra grated Parmesan. Finish with a light drizzle of olive oil, if desired.
Recipe Tip
If you’re using fresh basil, do not cut or tear it far in advance; cut or chiffonade the basil just before serving. Cut leaves tend to darken quickly when exposed to air and will lose their bright color.
This quick and flavorful pasta is ideal for busy evenings. Serve it with a simple green salad and warm bread for a complete meal.
How to avoid scrambled eggs in carbonara
To prevent the eggs from scrambling, always temper them by whisking in a few tablespoons of the hot reserved pasta water before adding the mixture to the pasta. This raises the egg temperature gradually so it blends into the sauce rather than curdling.
Substitutions for raw eggs
If you prefer to avoid raw eggs, use a pasteurized egg product available in many grocery stores or substitute with an additional ¼–½ cup ricotta and a little extra pasta water to maintain creaminess.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring and adding a splash of water or broth to restore creaminess, or reheat briefly in the microwave, stirring halfway through. Freezing is not recommended because the texture of the cheese and egg‑based sauce can change.
Serve the pasta with a crisp salad and warm bread for a classic, satisfying meal. A fresh Caesar or mixed green salad complements the richness of the sauce nicely.
Related recipes
- Authentic Italian Bruschetta
- San Marzano Pasta Sauce
- Bolognese Sauce
- Eggplant Parmesan
- Fettuccine Alfredo
Pasta Carbonara with Ricotta Cheese
Italian pasta tossed in a creamy ricotta and Parmigiano‑Reggiano sauce with eggs and black pepper, finished with fresh tomato and basil.
Prep Time: 2 minutes | Cook Time: 15 minutes | Total Time: 17 minutes
Yield: 4 servings | Author: Anecia Hero | Estimated Cost: $10
Ingredients
- 6 cups water
- 1 lb pasta (spaghetti, linguine, fettuccine)
- 15 oz whole‑fat ricotta cheese
- 2 whole eggs, lightly beaten
- 1 cup Parmigiano‑Reggiano, freshly grated
- ½ teaspoon salt
- 1 tablespoon fresh ground black pepper
- ¼ cup diced tomato, for garnish (optional)
- 2 tablespoons fresh basil, chopped (garnish)
- 2 tablespoons high quality olive oil (optional)
Instructions
Prep
- Shred the Parmigiano‑Reggiano and dice the tomatoes if using. Lightly beat the eggs and set aside.
Make the Pasta Carbonara
- Bring a large pot of water to a boil. Add pasta and cook until al dente (about 8–9 minutes depending on pasta).
- In a large bowl, combine the ricotta, grated Parmigiano‑Reggiano, eggs, salt and black pepper.
- Reserve about ½–1 cup of hot pasta water. Stir 2 tablespoons of warm pasta water into the ricotta mixture to temper the eggs and thin the sauce.
- Transfer the pasta from the pot to a large skillet over medium heat using tongs. Pour the ricotta mixture over the pasta and toss continuously to combine. Add more reserved pasta water as needed to achieve a glossy, creamy sauce.
- Once the pasta is evenly coated, plate and garnish with diced tomato, fresh basil and extra Parmesan. Drizzle with olive oil if desired and serve immediately.
Notes
- Adjust the sauce consistency by adding more reserved pasta water to thin it, or extra cheese to thicken it.
- Do not cut fresh basil far in advance; cut it just before serving to preserve color and flavor.
Nutrition Estimate (per 1 cup serving)
Calories: 772 kcal · Carbohydrates: 90 g · Protein: 36 g · Fat: 29 g · Saturated Fat: 14 g · Cholesterol: 73 mg · Sodium: 789 mg · Fiber: 4 g