Creamy Pasta alla Carbonara

Pasta carbonara is a classic of Italian cuisine, now well-known around the world. Its origins are debated, but it seems to have been created by Italian charcoal workers, who made it with the most accessible ingredients in the mountains: eggs, bacon, and cheese. However, the Italian recipe does not use cream.

Here is a classic and easy-to-make recipe that will make you look like a great Italian chef in front of your family or guests. This dish is so delicious that you can serve it to your family or your guests at a dinner with friends.  

However, if you don’t have pancetta on hand, it can be replaced with prosciutto, ventrèche, or bacon.

Number of servings: 4

Preparation time: 5 minutes

Cooking time: 25 minutes

INGREDIENTS:

8 ounces (226 grams) of uncooked spaghetti

6 ounces (170 grams) of chopped pancetta

2 cups (500 ml) of half-and-half, or cream

2 large egg yolks

1 ½ cups (150 grams) of grated parmesan

1 teaspoon (5 ml) of pepper

4 tablespoons (60 ml) of chopped basil

PREPARATION:

Boil salted water in a pot. Add the pasta and cook according to the package instructions. Drain the pasta and set aside.

Place the pancetta in a large pan and sauté over medium-low heat until crispy, about 8 minutes. Set the pancetta aside in a bowl.

Facebook video capture Jo Cooks

Place the half-and-half in the pan and simmer. Whisk in the egg yolks.

Facebook video capture Jo Cooks

Stir in the parmesan and pepper. Check seasoning and add salt if necessary.

Add the spaghetti, pancetta, and basil, then mix well to combine.

Facebook video capture Jo Cooks

Garnish with a little parmesan and serve.

Notes: You can store leftovers in an airtight container for up to 3 to 4 days. Be sure to refrigerate them within two hours of cooking.

See the detailed steps in the video below: