Description:
This Creamy Carbonara recipe is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make at home.
PREPARATION TIME:
Prep:5 minutes
Cook:25 minutes
Total:30 minutes
Ingredients:
- 8 ounces spaghetti (uncooked)
- 6 ounce pancetta (chopped)
- 2 cups half and half
- 2 large egg yolks
- 1 ½ cups Parmesan cheese (freshly grated, plus more for garnish)
- 1 teaspoon pepper (freshly ground)
- 4 tablespoon basil (chopped)
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Instructions :
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Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
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Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
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Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
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Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
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Garnish with more Parmesan cheese if desired and serve immediately.
Notes:
- Half and Half: Half and half has 12 percent fat content. Heavy cream can also be used. It is also called heavy whipping cream because it’s whipping cream with a milk fat content between 36 and 40 percent.
- Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
Nutrition Information:
Serving: 1servingCalories: 721kcal (36%)Carbohydrates: 49g (16%)Protein: 31g (62%)Fat: 43g (66%)Saturated Fat: 21g (131%)Cholesterol: 190mg (63%)Sodium: 939mg (41%)Potassium: 411mg (12%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1000IU (20%)Vitamin C: 1.6mg (2%)Calcium: 599mg (60%)Iron: 1.7mg (9%)
