Creamy Carbonara
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
721 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy Carbonara
Description
Creamy Carbonara is a pasta dish prepared by cooking spaghetti until al dente and combining it with a sauce crafted from half and half, egg yolks, and freshly grated Parmesan cheese. The pancetta is sautéed separately until crisp to add salty, smoky bites throughout the dish. The cream mixture is brought to a gentle simmer before whisking in the egg yolks and cheese, producing a smooth, velvety sauce.
Black pepper adds a touch of spice, and fresh basil provides herbal brightness, balancing the richness of the sauce and cured meat. The pasta and pancetta are folded into the sauce to ensure even coating while preserving the pasta texture. The dish is garnished with extra Parmesan for added depth.
This preparation requires attention to temperature to avoid scrambling the eggs, creating a silky coating instead. It is recommended to serve immediately for best texture and flavor. Leftovers store well refrigerated for several days and can be gently reheated. Substitutions like heavy cream can be used if preferred, but half and half offers a moderate fat content that keeps the sauce creamy without heaviness.
Ingredients
- 8 ounces spaghetti uncooked
- 6 ounce pancetta chopped
- 2 cups half and half
- 2 large egg yolk
- 1 ½ cups Parmesan Cheese freshly grated, plus more for garnish
- 1 teaspoon black pepper freshly ground
- 4 tablespoon basil chopped
Instructions
- Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
- Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
- Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
- Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
- Garnish with more Parmesan cheese if desired and serve immediately.
Notes
- Half and half contains about 12% fat; heavy cream can be substituted for a richer sauce.
- Store leftovers in an airtight container and refrigerate within two hours; consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 721kcal | 36% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 190mg | 63% |
| Sodium | 939mg | 39% |
| Potassium | 411mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 599mg | 60% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
