Description
This Creamy Carbonara is rich, cozy, and completely foolproof. A silky sauce made with eggs, cream, cheese, and crispy bacon coats every strand of pasta without scrambling. It’s comforting, family-friendly, and perfect for a stress-free lunch or easy pasta night.
Ingredients
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12 oz spaghetti (or fettuccine)
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6 oz bacon or pancetta, chopped
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2 large eggs
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½ cup heavy cream
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¾ cup grated Parmesan or Pecorino Romano
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½ tsp freshly cracked black pepper (or to taste)
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Salt, for pasta water
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½–1 cup reserved pasta water (as needed)
Instructions
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Bring a large pot of well-salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
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In a large skillet, cook bacon over medium heat until crispy. Turn off the heat completely.
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In a bowl, whisk together eggs, cream, grated cheese, and black pepper until smooth.
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Add hot pasta to the skillet with bacon and toss to coat.
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Slowly pour in the egg mixture while stirring constantly. Add reserved pasta water a little at a time until the sauce becomes creamy and glossy.
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Serve immediately with extra cheese and black pepper if desired.
Notes
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Always turn off the heat before adding the egg mixture to prevent scrambling.
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Heavy cream gives the smoothest, most forgiving texture.
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The sauce thickens as it sits, so serve right away for best results.
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Half-and-half can be used for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 185 mg