Description
This Creamy Carbonara recipe combines tender spaghetti with crispy pancetta, a rich sauce made from half and half, egg yolks, and freshly grated Parmesan cheese, finished with basil for a fresh touch. It’s a comforting Italian-inspired dish that’s quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Pasta
- 8 ounces spaghetti, uncooked
Pancetta
- 6 ounces pancetta, chopped
Sauce
- 2 cups half and half
- 2 large egg yolks
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon freshly ground black pepper
- 4 tablespoons fresh basil, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook Pancetta: In a large skillet, sauté the chopped pancetta over medium-low heat until it is crisp and golden, about 8 minutes. Use a slotted spoon to transfer the pancetta to a bowl, leaving the rendered fat in the skillet.
- Prepare Sauce: Add the half and half to the skillet with the pancetta fat and bring it to a gentle simmer. Remove from heat and whisk in the egg yolks carefully to avoid scrambling. Then, whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the freshly ground black pepper and taste the sauce; no additional salt is typically needed due to the saltiness of the cheese.
- Combine: Add the cooked spaghetti, crispy pancetta, and chopped basil into the skillet with the sauce. Toss everything thoroughly to ensure the pasta is evenly coated with the creamy sauce and the ingredients are well mixed.
- Serve: Garnish with extra Parmesan cheese if desired and serve immediately to enjoy the rich and creamy flavors at their best.
Notes
- Half and Half: This dairy product contains about 12 percent fat. You can substitute heavy cream (also called heavy whipping cream, which has a milk fat content between 36 and 40 percent) for an even richer sauce.
- Leftovers: Store any leftovers in an airtight container and refrigerate within two hours of cooking. They will keep well for 3 to 4 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 160 mg
