This creamy carbonara is a comforting twist on the classic Roman pasta dish. Rich with savory bacon, silky egg yolks, and a splash of cream, it comes together in minutes for an indulgent meal that feels restaurant-worthy. Perfect for cozy nights or when you’re craving something truly satisfying.
Ingredients
- 400g (14 oz) spaghetti or fettuccine
- 150g (5 oz) pancetta or bacon, diced
- 2 egg yolks
- 1 whole egg
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup heavy cream
- 2 cloves garlic, minced (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water before draining.
- Prepare the sauce: In a bowl, whisk together the egg yolks, whole egg, Parmesan cheese, heavy cream, salt, and a good pinch of black pepper. Set aside.
- Cook the bacon: In a large skillet over medium heat, cook the diced pancetta or bacon until crispy. If using garlic, add it in the last minute of cooking and sauté until fragrant. Remove from heat.
- Combine: Add the drained pasta directly into the skillet with the bacon (off the heat). Toss well. Then, quickly pour in the egg and cream mixture while stirring vigorously to coat the pasta evenly. Add a splash of reserved pasta water as needed to loosen the sauce and make it silky.
- Serve: Plate immediately and garnish with extra Parmesan, fresh parsley, and more black pepper if desired.
Enjoy !
