Spaghetti Carbonara with Cream and Egg
This creamy carbonara is an adaptation of Nigella Lawson’s version from her book Feast — easily one of her best cookbooks. It’s rich, comforting, and wonderfully indulgent.
This isn’t the traditional Roman carbonara — it’s Nigella’s gloriously creamy version. It’s definitely not diet food (I’m trying to be good at the moment!) but honestly, a bowl every now and then is worth every single forkful.
Nigella uses a whole 500g pack of spaghetti and says it serves 2 greedy people. Now, we are greedy… but even we think that’s a mountain of pasta! 😅 Still, I’m giving you her original quantities below.
As Nigella says, all you need alongside this is a glass — or two — of wine.
Ingredients
- 🍝 500g spaghetti
- 🥓 250g pancetta
- 🫒 olive oil
- 🍷 60ml white wine
- 🥚 4 eggs
- 🧀 50g Parmesan
- 🥛 60ml cream
- ⚫ black pepper
- 🌰 grated nutmeg
Pancetta really does make a difference here — it’s far better than bacon and easy to find in most supermarkets.
🍽️ Serving Suggestions
- Serve with a crisp green salad for a lighter meal.
- Add warm crusty bread to soak up any delicious juices.
- Pair with roasted vegetables for extra colour and texture.
- Great alongside buttery mashed potatoes or rice.
- Finish with a squeeze of fresh lemon to brighten the flavours.
Instructions in the printable recipe card below
Prefer a traditional version? Try my Classic Spaghetti Carbonara (no cream).
❓FAQs
Can I make this without cream?
Yes — simply leave it out and increase the pasta water slightly. The eggs and cheese will still create a beautifully silky sauce.
Does the pasta need to be piping hot?
Absolutely. The heat from the spaghetti gently cooks the eggs, giving you that glossy, creamy finish.
Can I use bacon instead of pancetta?
You can, but pancetta gives a deeper, more authentic flavour. If using bacon, choose streaky and cook it until crisp.
Why did my sauce scramble?
The pan was too hot. Remove it from the heat before adding the egg mixture and stir quickly. A splash of pasta water helps keep everything smooth.
Does carbonara reheat well?
It’s best eaten fresh, but you can gently reheat leftovers in a pan with a splash of cream or milk. Just keep the heat low.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Creamy Spaghetti Carbonara
Spaghetti carbonara with cream is wrong, I know, but it is delicious!
Ingredients
- 500g spaghetti
- 250g pancetta lardons
- 2 teaspoons olive oil
- 60ml dry white wine or vermouth
- 4 eggs
- 50g freshly grated Parmesan
- 60ml cup double cream
- Freshly ground black pepper
- Freshly ground nutmeg
Instructions
- Put a large pan of salted water on to boil for the pasta.
- In a large frying pan big enough to hold the pasta later, cook the pancetta cubes in the oil until they're crispy but not crunchy.
- Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty, winey syrup left. Take the pan off the heat.
- In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta following the packet instructions, but if you want it al dente, start checking it about 2 minutes before the suggested cooking time is up.
- When the pasta is done, remove approximately 120ml of the salty pasta water before draining.
- Return the pan with the pancetta to the heat, then add the drained pasta, tossing everything together until the pasta is well coated in the rich, syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, quickly tossing everything to mix. Thin with pasta water, if needed.
- Grind over some more pepper and grate over the nutmeg to serve.
This is such a comforting dish Jan!!!! I could eat bowl of this for breakfast right now!
ReplyDeleteLove carbonara! I'll try this during this weekend.
ReplyDeleteAdding white wine is a crime against humanity!
ReplyDeleteLol!!
Delete