This Creamy Carbonara recipe is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make at home.
Crispy pancetta is my absolute favorite member of the vegetable food group. Wait…you mean it’s not a vegetable? Well this is Jo Cooks world, and in this world – we get 3 – 4 servings of pancetta a day. This delectable pork topper adds the perfect texture and flavor to our creamy dreamy oh so silky carbonara.
At its core, this Italian dish is from Rome and is super super simple. It’s made from egg, hard sharp cheese, pepper, and guanciale – a cured pork. If guanciale is a little too hard to find pancetta or bacon works in a snap.
My carbonara recipe uses some cream to thicken it all up and ensure it really sticks to your ribs. Yes, I know the traditional dish doesn’t have cream in it, but that’s why this is creamy carbonara!
Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.
How To Make Creamy Carbonara
- Prepare the pasta: 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.
- Crisp the pancetta: Add the pancetta to a large skillet and saute over medium-low heat until crisp. Transfer the pancetta to a bowl using a slotted spoon.
- Get saucey: Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce followed by the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed.
- Finish the carbonara: Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine. Garnish with more cheese and serve hot!
If you want to go as authentic as possible, nix the cream and hunt down some guanciale, which is available is most specialty Italian supermarkets. Just keep in mind that axing the cream will result in a dish that is a bit drier, hence not quite a creamy carbonara. For pasta you can also use fettuccine, rigatoni, or bucatini.
Store in an airtight container for up to 3 – 4 days. This creamy carbonara recipe does not freeze well as the pasta can become mushy and the egg based sauce may separate upon reheating so try to make it day or week of if you’re planning on feasting!
Do you like cream in your Spaghetti Carbonara? Try this French version!
FAQ
Is there meant to be cream in carbonara?
What is the golden rule of cooking a carbonara?
What not to put in carbonara?
Why is my carbonara not creamy?
Does Carbonara have cream?
In today’s Carbonara recipe, cream isn’t used; in Italy, it’s considered to detract from the traditional flavor. Modern Italian carbonara recipes primarily call for guanciale (cured pork), egg yolks, abundant freshly grated Pecorino Romano cheese, and a generous sprinkle of black pepper.
Does spaghetti carbonara use cream?
A traditional spaghetti carbonara doesn’t use any cream, so it is a bit drier than this creamy carbonara recipe. However, if you don’t like cream – or want to maker this dish a bit healthier – feel free to leave out the cream. Can I use pecorino romano cheese instead of parmesan cheese? Absolutely!
Can you put Cream in Carbonara sauce?
Although in the original formula you should not use cream in pasta carbonara, some variations do. In these cases, the type of cream to put is half and half cream. Does carbonara sauce have meat? Yes, in the original carbonara recipe, there are thin, crispy cubes of guanciale or cured pork.
Why is cream used in pasta carbonara?
Esteemed gastronomes, like Veronelli, even confirmed the use of cream in pasta carbonara in writings like his 1971 book “In Cucina con allegria”. The cream’s popularity in Italy surged post-war, possibly because of the newfound ability to afford such rich condiments.