A Glug of Oil

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Creamy Spaghetti Carbonara

Spaghetti Carbonara with Cream and Egg

Not traditional, this recipe is adapted from Nigella Lawson's book 'Feast' and has to be her best-ever cookbook. 

Creamy spaghetti carbonara.
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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, if you wish a little more parmesan.


  • spaghetti - avoid the quick cook stuff because it will go mushy
  • olive oil
  • pancetta lardons or smoked streaky bacon
  • garlic 
  • dry white wine
  • eggs - free-range, of course
  • double (heavy) cream
  • parmesan 
  • black pepper

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?

Creamy spaghetti carbonara.

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

creamy spaghetti carbonara, nigella lawson carbonara, how to make spaghetti carbonara
pasta, dinner, main
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 fat clove of garlic - peeled and squashed (not chopped)
  • 80ml dry white wine
Mix together in a jug
  • 4 eggs - free-range, of course
  • 50g Parmesan - freshly grated
  • 120ml double (heavy) cream
  • freshly ground black pepper


  1. Put a large pan of salted water on to boil for the pasta.
  2. In a small bowl, beat the eggs, parmesan, cream and some black pepper.
  3. Then in a large frying pan that will fit the pasta later, cook the bacon in a little oil until slightly crispy. Add the garlic and move it around the pan.
  4. Now add in the white wine and let it bubble away for a few minutes until you have a small amount of salty winey syrup left. Take the pan off the heat, and remove and discard the garlic.
  5. Cook the pasta according to the packet instructions. Once it's cooked to your liking, lower in a cup and remove a cup of the pasta water before draining setting it aside, you won't need the whole cup, but keep it aside in case you do.
  6. Put the frying pan with the bacon back on the heat and add the drained pasta, tossing well to coat with the syrupy bacon.
  7. Take the pan off the heat again and wait a few minutes before adding the egg and cheese mixture (otherwise you will have scrambled eggs) now gently mix everything together.
  8. Bring it gently back to temperature and add a little of the reserved pasta water if you need to (if it looks too dry).
  9. Grind over some more pepper and, if you wish, top with a little more parmesan.
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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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