🍝 Creamy Carbonara (With Cream)
🍽️ Servings: 4
⏱️ Ready in: 25 minutes
⭐ Ingredients:
-
12 oz (340g) spaghetti or fettuccine
-
6 oz pancetta or thick-cut bacon, diced
-
2 cloves garlic, minced (optional)
-
2 large eggs
-
¾ cup heavy cream
-
¾ cup grated Parmesan or Pecorino Romano
-
Salt & black pepper, to taste
-
Fresh parsley or extra cheese for garnish (optional)
🔪 Instructions:
1. Cook the Pasta
-
Bring a large pot of salted water to a boil.
-
Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
2. Cook the Pancetta/Bacon
-
In a large skillet over medium heat, cook pancetta or bacon until crispy (5–7 minutes).
-
Add garlic during the last minute if using.
-
Turn off heat but leave everything in the pan.
3. Make the Creamy Sauce
In a bowl, whisk together:
-
Eggs
-
Heavy cream
-
Grated cheese
-
Add a pinch of salt and lots of freshly cracked black pepper
4. Combine Everything
-
Add drained pasta to the skillet with pancetta.
-
Pour the egg/cream mixture over the hot pasta.
-
Toss quickly and continuously to coat the pasta and gently cook the eggs with the residual heat.
-
Add a splash of reserved pasta water if it’s too thick.
5. Serve Immediately
-
Top with more cheese, black pepper, and parsley if desired.
📝 Tips:
-
Work off the heat when adding the sauce to avoid scrambled eggs.
-
Use Parmesan for a creamier flavor, or Pecorino Romano for a saltier, sharper edge.
-
Can’t find pancetta? Use high-quality bacon or even guanciale if you want to lean traditional.
Would you like a traditional (no-cream) carbonara recipe too?
