Creamy Carbonara

Ingredients

• 227 g (8 oz)uncooked spaghetti
• 170 g (6 oz)pancetta, chopped
• 473 ml (2 cups)half-and-half
• 2large egg yolks
• 150 g (1½ cups)freshly grated Parmesan, plus extra to garnish
• 1 teaspoonfreshly ground black pepper
• 60 ml (4 tablespoons)chopped basil

Instructions

1. 1

   Cook the spaghetti

   Bring a large pan of salted water to the boil over a high heat. Cook the spaghetti according to the packet instructions, then drain and set aside.

2. 2

   Crisp the pancetta

   Put the pancetta in a large frying pan and cook over a medium-low heat for about 8 minutes, until crisp. Lift it out with a slotted spoon and transfer to a bowl.

3. 3

   Make the sauce

   Pour the half-and-half into the frying pan and bring it to a simmer. Whisk in the egg yolks, then the Parmesan and black pepper. Taste and add salt if needed; the cheese may provide enough saltiness.

4. 4

   Toss everything

   Add the cooked spaghetti, pancetta and basil to the pan. Toss thoroughly so the pasta is coated in the sauce.

5. 5

   Garnish and serve

   Scatter over extra Parmesan if you like and serve straight away.

What is creamy carbonara?

Carbonara is an Italian pasta dish, commonly associated with Rome. This version takes a creamier route, using half-and-half alongside egg yolks and Parmesan rather than relying on eggs and cheese alone.

Pancetta brings savoury, crisp bites, while basil adds a fresh finish. The sauce comes together in the same pan used to cook the pancetta, picking up some of its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 721 calories, 31g protein, 49g carbs, 43g fat.

The spaghetti supplies most of the carbohydrates, while pancetta, half-and-half, egg yolks and Parmesan contribute much of the fat. Pancetta, egg yolks and Parmesan also provide protein. Pair a serving with a green salad or vegetables for a more varied plate.

Choosing the ingredients

Pancetta: Chopped pieces cook evenly and give the dish its salty, savoury notes. Let them crisp gently rather than rushing them over a high heat.

Parmesan: Freshly grated cheese melts more readily into the warm sauce. Keep a little extra aside if you want to garnish each plate.

Getting the sauce right

Egg yolks: Whisk them into the simmering half-and-half, then add the Parmesan. Keep the sauce at a gentle simmer rather than letting it boil vigorously.

Seasoning: Pancetta and Parmesan both bring saltiness, so taste before adding any extra salt. Freshly ground pepper gives the creamy sauce a sharp, warming contrast.

Cooking the pasta

Pasta water: Salt the water before adding the spaghetti, then follow the packet timing. Drain it once cooked and have it ready to toss into the sauce.

Timing: The pancetta takes about 8 minutes to crisp, and the whole recipe takes about 30 minutes. Getting the pasta and sauce components ready in turn helps you serve the dish while it is hot.

Texture and doneness

Pancetta: Look for crisp edges and browned pieces before lifting it from the pan. A slotted spoon lets you leave the rendered fat behind for the sauce.

Sauce: The finished pasta should be evenly coated and creamy. Toss well after adding the spaghetti so the sauce and herbs are distributed throughout.

What to serve with it

A simple green salad or steamed vegetables offer a fresh contrast to the rich pasta. Serve them alongside rather than mixing them into the sauce.

This dish is best served immediately, with extra Parmesan at the table for anyone who wants more.

Recipe notes & tips

• Grate the Parmesan finely so it is easier to whisk into the sauce.
• Cook the pancetta over medium-low heat to give it time to crisp without scorching.
• Taste the sauce before adding salt because the pancetta and Parmesan are already savoury.
• Have the basil chopped before tossing the pasta into the sauce.
• Serve as soon as the spaghetti is coated, while the sauce is warm and creamy.

Variations

• Use bacon: Swap in chopped bacon and cook it until crisp before making the sauce.
• Add garlic: Briefly cook a little chopped garlic in the pancetta pan before pouring in the half-and-half.
• Try another herb: Replace the basil with chopped parsley for a different fresh finish.
• Change the pasta: Use another long pasta shape and cook it according to its packet instructions.
• Add greens: Toss in a handful of wilted spinach just before serving.

Common mistakes to avoid

• Boiling the sauce hard: Keep it at a gentle simmer so it does not reduce too quickly.
• Adding salt without tasting: Check the seasoning after the Parmesan and pancetta have gone in.
• Rushing the pancetta: Cook it over medium-low heat for about 8 minutes so it has time to crisp.
• Leaving the pasta to sit: Toss it with the sauce soon after draining, then serve straight away.
• Using coarsely grated cheese: Grate the Parmesan finely so it blends more easily into the sauce.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan, stirring often; add a small splash of milk or water if the sauce has thickened.

Frequently asked questions