Last updated on November 14th, 2018 at 08:38 pm
This Creamy Carbonara is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make them at home.
In case you were not aware, bacon, pancetta or prosciutto is a vegetable!
In fact, bacon is my husband’s favorite vegetable. Or at least that’s what he’d like to hope it is. Recently we’ve been trying to eat more chicken and fish and less pork and beef. However, every once in a while, I like to cheat a little.
And if we’re talking about cheating, let’s cheat in style with this heavenly, creamy, cheesy carbonara that’s loaded with crispy pancetta. Because that’s how you cheat!
If you’re watching you’re calorie intake, you might want to skip this recipe and go straight to my healthy recipes. If you are not, stick around and you won’t regret it, because this could be the best creamy pasta you’ll ever eat!
WHAT IS CARBONARA
Carbonara is an Italian pasta dish that can be made with spaghetti, fettuccine, rigatoni or bucatini. The main ingredients in it are cheese, bacon, eggs and black pepper. It’s a simple dish, and I think that this simplicity is what makes this dish a star.
According to wikipedia, this dish was first made as a hearty meal for Italian charcoal workers which gave rise to the term “coal miner’s spaghetti”, which is used to refer to spaghetti alla carbonara in parts of the United States. The word Carbonari means charcoalmen. Interesting, eh? I love finding out little facts like this.
CRAVING MORE PASTA DISHES? TRY THESE:
- Cajun Chicken Pasta
- Creamy Avocado and Spinach Pasta
- Pesto Shrimp Asparagus Pasta
- Baked Mac and Cheese
- Easy Chicken Alfredo Pasta Bake
- Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
- Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
- Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
- Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
- Garnish with more Parmesan cheese if desired and serve immediately.
- Half and Half: Half and half has 12 percent fat content. Heavy cream can also be used. It is also called heavy whipping cream because it's whipping cream with a milk fat content between 36 and 40 percent.
- Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.