Pasta Carbonara
Creamy carbonara is a rich and easy version of the Italian classic. Bacon, parmesan, and cream create a smooth and comforting pasta dish.
Ingredients
- 400 g pasta spaghetti or penne
- salt for pasta water, about 10 g per litre
- 2 tbsp olive oil
- 1 onion
- 140 g bacon
- 2 cloves garlic
- 2 eggs
- 200 ml about ¾ cup cream
- 150 g parmesan cheese grated
- a pinch of sugar
- 1 tsp black pepper
Instructions
- Bring a large pot of water to a boil and salt it generously (about 10 g per litre). Cook the pasta until al dente.
- Heat olive oil in a pan. Add the chopped onion and sauté until soft. Add the bacon, sugar, salt, and pepper. Cook until the bacon is nicely browned.
- In a bowl, mix together the cream, eggs, and grated parmesan. Add plenty of black pepper and the chopped garlic.
- Drain the pasta and return it to the pot. Drizzle in a little olive oil. Add the bacon mixture and stir to combine.
- Pour in the cream and egg mixture and stir well. Remove from heat and serve immediately.
Notes
- Cream makes this version more stable than traditional carbonara.
- Do not overcook the pasta – al dente gives the best texture.
- Reserve a bit of pasta water to adjust the sauce consistency if needed.
- Freshly ground black pepper is essential for the classic flavour.
Nutrition
Calories: 764kcalCarbohydrates: 11gProtein: 19gFat: 72gSaturated Fat: 33gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.01gCholesterol: 197mgSodium: 1174mgPotassium: 463mgFiber: 2gSugar: 7gVitamin A: 1587IUVitamin C: 10mgCalcium: 515mgIron: 2mg
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