Creamy Spaghetti Carbonara

This spaghetti carbonara recipe - adapted from Nigella Lawson's book 'Feast' has to be the best ever. 

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

This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

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.

Ingredients in this recipe

• 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

• parmesan 

• black pepper

• double (heavy) cream

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

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

Spaghetti Carbonara with Cream

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

English

Yield: 2

Author: Jan Bennett

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

Ingredients

• 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
• 4 eggs - free-range, of course
• 50g Parmesan - freshly grated
• black pepper
• 120ml double (heavy) cream

Instructions

1. Put a large pan of salted water on to boil for the pasta.
2. In a small bowl, beat together the eggs, parmesan, cream and some black pepper.
3. Then using 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, but since you want it kept al dente start checking it 2 minutes before it should be done.
6. Lower in a cup and remove a cup of the pasta water before draining - you won't need the whole cup, but keep it aside in case you do.
7. Put the pan with the bacon back on the heat and add the drained pasta, tossing well to coat with the syrupy bacon.
8. 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.
9. 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).
10. Grind over some more pepper and, if you wish a little more parmesan.

Did you make this recipe?

@aglugofoil # aglugofoil