Let me tell you about the night I first made Steak Carbonara—it was one of those “why haven’t I done this sooner?” moments. Picture this: silky strands of pasta clinging to a sauce so rich it could make a grown man weep, topped with slices of seared ribeye that practically melt on your tongue. This isn’t just carbonara; it’s carbonara with a swagger, a dish that winks at tradition while flaunting its steakhouse pedigree.
I’ll be honest—I used to think carbonara was sacred, untouchable. Then I tried adding steak, and suddenly, the heavens opened. The salty punch of pancetta, the creamy embrace of egg yolks, and the bold, beefy presence of a perfectly cooked steak? It’s like the best parts of a steak dinner and a bowl of pasta had a love child. And trust me, once you taste it, there’s no going back.
If you're looking for the perfect Steak Carbonara, you're in the right place. Whether you love Steak or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why This Recipe Works
- The steak isn’t just a garnish—it’s the star. A well-seared ribeye brings depth and luxury to every bite.
- Pasta water is your secret weapon. That starchy liquid transforms eggs and cheese into a sauce so smooth, it’s practically sinful.
- Timing is everything. Cook the pasta just shy of al dente, and let the steak rest like it’s on vacation—patience pays off in flavor.
This dish is all about balance. High heat for the steak, gentle warmth for the sauce, and a fearless approach to tossing it all together. The first time I made it, I held my breath when adding the egg mixture, praying it wouldn’t scramble. But when that glossy, velvety sauce coated the pasta? Pure triumph.
Essential Ingredients & Tools
Ingredients for the Steak
- 12 oz ribeye or sirloin (1-inch thick): Ribeye’s marbling is like nature’s butter—it keeps the steak juicy and flavorful. No ribeye? A good sirloin will do in a pinch.
- 1 tbsp olive oil: Not just for cooking; it’s the foundation of that gorgeous crust.
- 1 tsp kosher salt: Enhances the steak’s natural flavor without overpowering it.
- ½ tsp black pepper: Freshly ground is best for a subtle kick.
Ingredients for the Carbonara Sauce
- 3 egg yolks + 1 whole egg: The yolks bring richness, the whole egg adds structure. Together, they’re the backbone of that luscious sauce.
- ½ cup grated Pecorino Romano: Sharp and salty, it’s the traditional choice (Parmesan works if you prefer milder flavor).
- ¼ cup grated Parmigiano-Reggiano: Adds nutty complexity.
- 2 cloves garlic, minced: Infuses aromatic depth.
- ½ tsp black pepper: Balances the richness of the sauce.
Ingredients for the Pasta
- 8 oz spaghetti or bucatini: Spaghetti is classic, but bucatini’s hollow center is like a sauce magnet.
- 4 oz pancetta or guanciale, diced: Pancetta is easier to find, but guanciale (cured pork cheek) is the OG. Either way, crisp it up like bacon—because it basically is.
- 1 cup reserved pasta water: The starch is essential for emulsifying the sauce.
Tools You’ll Need
- Cast-iron skillet or heavy-bottomed pan: Retains heat for the perfect steak sear.
- Large pot: For boiling pasta.
- Heatproof bowl: To temper the eggs safely.
- Tongs: For flipping steak and tossing pasta.
- Microplane or fine grater: For finely grated cheese.
How to Make Steak Carbonara
- Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add 8 oz spaghetti or bucatini and cook for 1 minute less than the package instructions—this ensures it stays al dente since it will finish cooking in the sauce. Before draining, reserve 1 cup of the starchy pasta water.
- Sear the Steak
Pat the 12 oz ribeye or sirloin dry with paper towels—moisture is the enemy of a good crust. Heat 1 tbsp olive oil in a cast-iron skillet over high heat until it shimmers. Season the steak generously with 1 tsp kosher salt and ½ tsp black pepper, then sear undisturbed for 3–4 minutes per side for a deep brown crust. For medium-rare, aim for an internal temperature of 130°F (54°C). Transfer to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.
- Crisp the Pancetta
In the same skillet, cook the 4 oz diced pancetta or guanciale over medium heat until golden and crispy, about 5 minutes. Remove with a slotted spoon, leaving the rendered fat behind.
- Make the Sauce
In a heatproof bowl, whisk together the 3 egg yolks, 1 whole egg, ½ cup grated Pecorino Romano, ¼ cup grated Parmigiano-Reggiano, ½ tsp black pepper, and 2 cloves minced garlic. Slowly drizzle in ¼ cup of the reserved hot pasta water while whisking constantly to temper the eggs.
- Combine Everything
Add the drained pasta to the skillet with the pancetta fat and toss to coat. Remove from heat, then pour in the tempered egg mixture, tossing vigorously with tongs. Add splashes of reserved pasta water as needed to create a silky glaze. Fold in the sliced steak and crispy pancetta. Serve immediately.
Pro Technique
Tempering Eggs: A Gentle Approach
Think of tempering like introducing two strangers at a party. You wouldn’t dump one into the other’s lap—you’d start with a handshake. Add the hot water slowly, whisking constantly, and watch the sauce come together like magic.
Pasta Water: The Unsung Hero
That cloudy water isn’t just waste—it’s the glue that binds the sauce. Use it judiciously; too little, and the sauce is thick. Too much, and it’s soup.
Resting the Steak: Non-Negotiable
Cutting into a steak too soon is like opening a present before it’s wrapped. Let it rest, and the juices will reward you.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and bright acidity cut through the dish’s richness. Toss with shaved Parmesan for extra depth.
- Roasted Garlic Ciabatta: Rub toasted slices with raw garlic—the sharpness contrasts the creamy pasta.
Drinks
- Chianti Classico: This Tuscan red’s high acidity and tannins cleanse the palate between bites.
- Barrel-Aged Chardonnay: Buttery oak notes mirror the sauce’s luxurious texture.
Something Sweet
- Dark Chocolate Espresso Tart: Bittersweet chocolate balances the meal’s savory weight.
- Vanilla Bean Panna Cotta: Its cool creaminess is a refreshing finale.
Storage & Freshness Guide
Store leftovers in an airtight container for 1–2 days. Reheat gently in a skillet with a splash of broth or water to revive the sauce’s creaminess. Avoid microwaving—it can overcook the eggs.
Chef’s Wisdom
This isn’t just dinner—it’s an experience. The first time I made Steak Carbonara, my wife took one bite and said, “You’re making this again.” And I have. Many times. It’s that good. So grab your skillet, channel your inner Italian nonna (with a steakhouse twist), and get cooking. Your taste buds will thank you.
Steak Carbonara: Where Classic Comfort Meets Bold Indulgence
Upgrade your pasta night with this decadent Steak Carbonara recipe—creamy sauce, crispy pancetta, and tender ribeye in every bite. Try it tonight!
Ingredients
For the Steak
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12 oz ribeye or sirloin steak (1-inch thick)
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1 tbsp olive oil
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1 tsp kosher salt
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½ tsp black pepper
For the Carbonara Sauce
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3 large egg yolks
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1 whole egg
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½ cup grated Pecorino Romano
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¼ cup grated Parmigiano-Reggiano
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2 cloves garlic (minced)
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½ tsp black pepper
For the Pasta
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8 oz spaghetti or bucatini
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4 oz pancetta or guanciale (diced)
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1 cup reserved pasta water
Instructions
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Cook 8 oz spaghetti or bucatini in heavily salted water until al dente. Reserve 1 cup pasta water before draining.01
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Pat 12 oz ribeye or sirloin dry, season with 1 tsp kosher salt and ½ tsp black pepper, and sear in a hot skillet with 1 tbsp olive oil for 3–4 minutes per side. Rest before slicing.02
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In the same skillet, cook 4 oz diced pancetta or guanciale until crispy. Remove, leaving fat behind.03
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Whisk 3 egg yolks, 1 whole egg, ½ cup grated Pecorino Romano, ¼ cup grated Parmigiano-Reggiano, 2 cloves minced garlic, and ½ tsp black pepper in a bowl. Slowly temper with ¼ cup hot pasta water.04
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Toss drained pasta in pancetta fat, remove from heat, and add egg mixture, stirring vigorously. Add pasta water as needed. Fold in steak and pancetta.05
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