Description
This Creamy Carbonara is a classic Italian pasta dish that’s rich, flavorful, and easy to make. Tender spaghetti is tossed with crispy pancetta, a creamy egg and Parmesan sauce, and fresh basil for a simple yet satisfying meal.
Ingredients
Units
Scale
- 8 ounces spaghetti, uncooked
- 6 ounces pancetta, chopped
- 2 cups half and half
- 2 large egg yolks
- 1 1/2 cups freshly grated Parmesan cheese, plus more for garnish
- 1 teaspoon freshly ground black pepper
- 4 tablespoons fresh basil, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside.
- Crisp Pancetta: In a large skillet, sauté pancetta over medium-low heat until crisp. Remove pancetta with a slotted spoon and set aside.
- Make Sauce: Add half and half to the skillet and bring to a simmer. Whisk in egg yolks, then gradually whisk in Parmesan cheese until melted and smooth. Stir in black pepper. Taste and season with salt if needed.
- Combine and Serve: Add cooked spaghetti, crispy pancetta, and basil to the sauce. Toss to coat. Garnish with extra Parmesan cheese and serve immediately.
Notes
- Half and Half: You can substitute with heavy cream for a richer sauce.
- Cheese: Freshly grated Parmesan cheese is recommended for the best flavor and texture.
- Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 700kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
