Spaghetti carbonara with cream

Ingredients

• 400 gspaghetti
• 500 mlcooking cream
• 1onion
• 150 gbacon
• 50 gParmesan
• to tasteblack pepper
• to tasteolive oil
• to tastesalt
• to tastechopped parsley

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti in a pan of water with a pinch of salt until al dente, then drain.

2. 2

   Fry onion and bacon

   Set a low-sided pan over medium heat with a small splash of olive oil. Add the onion, season with salt and black pepper, and sauté for a few minutes. Once the onion is golden, add the bacon.

3. 3

   Make the sauce

   Stir in the cooking cream and let it thicken. Add the Parmesan and stir, then add the cooked spaghetti and mix everything together.

4. 4

   Serve with parsley

   Serve the spaghetti carbonara, garnished with a little chopped parsley.

What is spaghetti carbonara with cream?

Carbonara is an Italian pasta dish, commonly associated with Rome, traditionally made with eggs, hard cheese, cured pork and black pepper. This version uses cooking cream and onion, giving the sauce a different, softer character from the classic preparation.

The cream coats the spaghetti, while bacon and Parmesan add savoury depth. It is a practical version for cooks who want a creamy sauce without relying on eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 960 calories, 24g protein, 83g carbs, 60g fat.

The spaghetti supplies most of the carbohydrates, while the cooking cream and olive oil account for much of the fat. Bacon and Parmesan contribute protein as well as additional fat and salt. Balance the plate with a generous serving of vegetables or salad alongside the pasta.

Choose the ingredients

Cooking cream: use the kind intended for savoury cooking, and let it reduce gently so it clings to the pasta.

Bacon and Parmesan: both bring saltiness and savoury flavour, so season cautiously before tasting the finished sauce.

Spaghetti: the long strands are easy to coat and twirl through the sauce. Cook them just to al dente, as they will be mixed into the warm sauce.

Build the sauce

Golden onion: sauté the onion in a little olive oil over medium heat until golden before adding the bacon. This softens its flavour and forms the base of the sauce.

Thickened cream: stir in the cream and let it reduce until it has thickened, then add the Parmesan. Keep the heat moderate and stir so the cheese distributes through the sauce.

Get the texture right

Pasta: al dente spaghetti should be cooked through but still have a slight firmness at the centre. Drain it once it reaches that point rather than leaving it in the water.

Sauce: the cream should coat a strand when lifted from the pan. If it seems too thick after the pasta is added, mix thoroughly so the sauce spreads across the spaghetti.

Mind the seasoning

Salt: the pasta water gets a pinch, and the onion is seasoned while it cooks. Bacon and Parmesan also contribute salt, so taste the sauce before adding more.

Black pepper: season the onion to taste and add a little more at the table if you like a pepperier finish. Chopped parsley provides a fresh garnish just before serving.

Serve it at once

Once the spaghetti has been mixed into the sauce, serve it while warm so the cream remains smooth and coats the strands well.

A simple green salad or steamed vegetables can provide contrast alongside the rich pasta. Keep any extra sides lightly dressed so they do not compete with the sauce.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate.
• Have the Parmesan grated before you start cooking the sauce.
• Stir the cream as it thickens to help it heat evenly.
• Taste the sauce before adding extra salt, since bacon and Parmesan are already savoury.
• Add the drained spaghetti to the sauce promptly and mix until well coated.

Variations

• Extra pepper: add more freshly ground black pepper at the table.
• Mushrooms: sauté sliced mushrooms with the onion for an earthy addition.
• Peas: stir in peas as the cream heats for a little sweetness and colour.
• Garlic: add finely chopped garlic to the pan shortly before the bacon.
• Parsley finish: use a little extra chopped parsley just before serving.

Common mistakes to avoid

• Overcooking the spaghetti: stop when it is al dente so it keeps some firmness when mixed with the sauce.
• Browning the onion too far: cook it until golden, then add the bacon before it turns dark.
• Boiling the cream hard: keep the heat moderate and stir as it thickens.
• Oversalting the sauce: remember the bacon and Parmesan add salt, and taste before seasoning further.
• Leaving the pasta to sit: combine it with the sauce soon after draining so it is easier to coat.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan or microwave, stirring as needed; add a small splash of water if the sauce has become too thick.

Frequently asked questions