Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara

Spaghetti carbonara is a popular Italian dish. Delicious, but not traditional, this recipe includes cream and uses bacon instead of guanciale.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Fill a large soup pot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.​
  3. Step 3

    Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente —tender but still firm to the bite.​
  4. Step 4

    Meanwhile, add the diced pancetta or bacon to a cold sauté pan and cook slowly over low heat for 10 to 15 minutes or until crisp. Remove from the pan and drain on paper towels.​
  5. Step 5

    Combine the egg yolks, cream, cheese, and olive oil in a bowl and beat with a whisk until completely mixed.
  6. Step 6

    Once the pasta is done, scoop out 1/2 cup of the pasta water and set it aside. Drain the pasta and discard the remaining pasta cooking water.
  7. Step 7

    Place the cooked pasta in the pot along with the cooked pancetta or bacon.
  8. Step 8

    With the pot off the heat, add the egg and cream mixture and stir briskly while the sauce thickens up. You can adjust the consistency with some of the reserved pasta water.​
  9. Step 9

    Transfer to serving bowls and garnish with the chopped parsley and freshly ground black pepper. Serve right away, with additional grated cheese if desired.
  10. Step 10