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Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara Recipe adapted from Nigella Lawson's book 'Feast' this has to be the best Spaghetti Carbonara recipe ever.

Although adding cream to carbonara is not really authentic at all.

Creamy Spaghetti Carbonara

Now it's certainly not a good thing if you're trying to lose weight (as I am at the moment) but I'm sure it won't hurt every now and then.

Nigella Lawson actually uses a whole 500g pack of spaghetti and says it serves 2 greedy people. Now, we are greedy, but seriously 500g is a LOT of pasta even for us!

The lovely creamy sauce with a slight saltiness of the bacon and perfectly cooked pasta.

Nothing more is needed apart from a glass or two of wine.

Grind over some more pepper and grate over the nutmeg and if you wish a little more Parmesan. Serve with the rest of the wine.

If you can use pancetta it is better than bacon. You'll find it in any good supermarket.

Pancetta from Waitrose

Maybe you really don't approve of adding cream and are looking for Classic Spaghetti Carbonara no cream recipe?

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Yield: 2
Author: Jan Bennett
Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara

Spaghetti carbonara with cream is wrong I know, but it is delicious!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 250g spaghetti - avoid the quick cook stuff because it will go mushy
  • a tiny amount of olive oil
  • Pancetta lardons or 8 rashers of smoked streak bacon - cut into strips
  • 1 clove of garlic - peeled and squashed, but not chopped
  • 60ml dry white wine
  • 4 eggs - free-range, of course
  • 50g Parmesan - freshly grated
  • black pepper
  • 120ml double cream
  • a little freshly grated nutmeg


  1. Put a large pan of salted water on to boil for the pasta.
  2. Then using a large pan that will fit the pasta later, cook the bacon in a little oil until crispy but not crunchy.
  3. Add the garlic.
  4. Now add in the white wine or and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left.
  5. Take the pan off the heat, remove and discard the garlic.
  6. In a bowl, beat together the eggs, Parmesan, cream and some black pepper.
  7. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before it should be done.
  8. Lower in a cup and remove approximately 200ml of the pasta water before draining; you won't need the whole 200ml but best to keep it in case you do.
  9. Put the pan with the bacon back on the heat and add the drained pasta, tossing well to coat with the syrupy bacon.
  10. Take the pan off the heat again and wait a few minutes before adding the egg and cheese mixture (otherwise you will have scrambled egg)  now gently mix everything together.
  11. Now bring it gently back to temperature and add a little of the reserved pasta water if you need to (if it looks too dry).
  12. Grind over some more pepper and grate over the nutmeg and if you wish a little more Parmesan.
  13. Serve with the rest of the wine!
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  1. This is such a comforting dish Jan!!!! I could eat bowl of this for breakfast right now!

  2. Love carbonara! I'll try this during this weekend.

  3. Adding white wine is a crime against humanity!


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