Pastina Carbonara

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!

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

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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

• 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

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.

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

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.

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.

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.

Step 6: When the garlic becomes fragrant, stir in the pasta water and the strained 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 GarlicorItalian Green Bean Salad.

It's also perfect for a seafood dish like Pan-Seared Vermilion Snapperor Fried Flounder Oreganata!

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.

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
• Pasta with Peas and Pancetta
• Pasta alla Norma (A Sicilian Dish)
• Lemon Spinach Orzo