Description
Creamy Carbonara is a rich and velvety pasta dish featuring al dente spaghetti tossed in a luscious sauce made from pancetta, half and half, egg yolks, and freshly grated Parmesan cheese. This modern take on classic carbonara is enhanced with fresh basil and black pepper, offering a comforting and flavorful meal perfect for any occasion.
Ingredients
Units
Scale
Pasta
- 8 ounces spaghetti, uncooked
Pancetta and Sauce
- 6 ounces pancetta, chopped
- 2 cups half and half
- 2 large egg yolks
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon black pepper, freshly ground
- 4 tablespoons fresh basil, chopped
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Pancetta: In a large skillet over medium-low heat, add the chopped pancetta and cook until crisp and golden, about 8 minutes. Use a slotted spoon to transfer pancetta to a bowl, leaving the rendered fat in the skillet.
- Prepare Sauce: Pour half and half into the skillet with the pancetta fat and bring to a gentle simmer. Whisk the egg yolks into the half and half mixture, then whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Stir in freshly ground black pepper and taste for salt, adjusting if necessary.
- Toss Pasta and Pancetta: Add the cooked spaghetti, crisp pancetta, and chopped basil into the skillet with the sauce. Toss thoroughly to combine and coat the pasta evenly with the creamy sauce.
- Serve: Plate the pasta, garnish with additional Parmesan cheese if desired, and serve immediately to enjoy the creamy carbonara at its best.
Notes
- Half and Half: Contains about 12% fat. For a richer sauce, heavy cream (36-40% milk fat) can be substituted.
- Leftovers: Store leftover carbonara in an airtight container in the refrigerator for 3 to 4 days. Ensure leftovers are refrigerated within two hours of cooking to maintain freshness and safety.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 155 mg
