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Lunch Dinner 30 Minutes or Less Pork Pasta Italian
4.5 from 1510 votes

Creamy Carbonara

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By: Joanna Cismaru 194 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Creamy Carbonara recipe 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 at home.

tongs holding creamy carbonara above a skillet

Crispy pancetta is my absolute favorite member of the vegetable food group. Wait…you mean it’s not a vegetable? Well this is Jo Cooks world, and in this world – we get 3 – 4 servings of pancetta a day. This delectable pork topper adds the perfect texture and flavor to our creamy dreamy oh so silky carbonara.

What Is Carbonara?

At its core, this Italian dish is from Rome and is super super simple. It’s made from egg, hard sharp cheese, pepper, and guanciale – a cured pork. If guanciale is a little too hard to find pancetta or bacon works in a snap.

My carbonara recipe uses some cream to thicken it all up and ensure it really sticks to your ribs. Yes, I know the traditional dish doesn’t have cream in it, but that’s why this is creamy carbonara!

process shots for making creamy carbonara

Ingredient Notes

  • Pasta – I used spaghetti for that fork twirling goodness, feel free to use any pasta you have on hand.
  • Pancetta – Our key pork treat, feel free to substitute bacon if that’s what is on hand.
  • Cream – I used half and half but if you’d like to cut back on calories feel free to use a lighter cream or whole milk.
  • Eggs – Just the yolks! Save those whites for breakfast tomorrow morning.
  • Cheese – You need a sharp hard cheese like Parmesan or Pecorino, today I opted for parm!
  • Pepper – Just fresh ground pepper today, no need for salt!
  • Basil – Fresh and chopped up fine for some fragrant garnish.
two white plates loaded with creamy carbonara garnished with basil

How To Make Creamy Carbonara

  1. Prepare the pasta: 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.
  2. Crisp the pancetta: Add the pancetta to a large skillet and saute over medium-low heat until crisp. Transfer the pancetta to a bowl using a slotted spoon.
  3. Get saucey: Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce followed by the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed.
  4. Finish the carbonara: Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine. Garnish with more cheese and serve hot!
creamy carbonara in a cast iron skillet with pancetta coming through

If you want to go as authentic as possible, nix the cream and hunt down some guanciale, which is available is most specialty Italian supermarkets. Just keep in mind that axing the cream will result in a dish that is a bit drier, hence not quite a creamy carbonara. For pasta you can also use fettuccine, rigatoni, or bucatini.

fork twirling creamy carbonara in a white bowl

Leftovers

Store in an airtight container for up to 3 – 4 days. This creamy carbonara recipe does not freeze well as the pasta can become mushy and the egg based sauce may separate upon reheating so try to make it day or week of if you’re planning on feasting!

More Pasta Recipes To Try:

  • Cajun Chicken Pasta
  • Creamy Avocado and Spinach Pasta
  • Pesto Shrimp Asparagus Pasta
  • Baked Mac and Cheese
  • Easy Chicken Alfredo Pasta Bake
  • One Pot Creamy Parmesan Pasta
  • Easy Pasta Alfredo

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of tongs holding up some creamy carbonara
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4.50 from 1510 votes

Creamy Carbonara

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
This Creamy Carbonara recipe 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 at home.
4

Ingredients

  • 8 ounces spaghetti (uncooked)
  • 6 ounce pancetta (chopped)
  • 2 cups half and half
  • 2 large egg yolks
  • 1 ½ cups Parmesan cheese (freshly grated, plus more for garnish)
  • 1 teaspoon pepper (freshly ground)
  • 4 tablespoon basil (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Video

Notes

  1. 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. 
  2. Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
  3. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 721kcal (36%)Carbohydrates: 49g (16%)Protein: 31g (62%)Fat: 43g (66%)Saturated Fat: 21g (131%)Cholesterol: 190mg (63%)Sodium: 939mg (41%)Potassium: 411mg (12%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1000IU (20%)Vitamin C: 1.6mg (2%)Calcium: 599mg (60%)Iron: 1.7mg (9%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of tongs holding up some creamy carbonara

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Originally published May 2012.
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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194 Comments
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Chere
Chere
Posted: 3 days ago

5 stars
It was delicious,thank you!

0
Reply
Judy
Judy
Posted: 7 days ago

could crispy bacon be used instead of the pancetta?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 7 days ago

Sure!

0
Reply
Emma
Emma
Posted: 1 month ago

I have a few recipes I make repeatedly and this is one of them, I love it, thanks so much.

0
Reply
Samuel Pearson
Samuel Pearson
Posted: 1 month ago

5 stars
Made it twice now love it and so easy.

0
Reply
Merrilyn Thomas
Merrilyn Thomas
Posted: 3 months ago

5 stars
I love love this recipe!!! So many tips included. Thanks a bunch for making it so easy Jo.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Merrilyn Thomas
Posted: 3 months ago

My pleasure, glad you enjoyed it!

0
Reply
Paul
Paul
Reply to  Joanna Cismaru
Posted: 2 months ago

Love you jo thanks for another cracking recepie

0
Reply
Brett
Brett
Reply to  Joanna Cismaru
Posted: 2 months ago

You’ve just produced a next level recipe I thank you dearly for suppling me with the needs to see this and keep me going once again you’re a life saver thanks Joanna 😉😍

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brett
Posted: 2 months ago

My pleasure, Brett!

0
Reply
Paul
Paul
Reply to  Merrilyn Thomas
Posted: 2 months ago

You’ve supplied the goods again love this 💕

0
Reply
Anita
Anita
Posted: 4 months ago

5 stars
I love this recipe! I add shrimp and chicken and make my own spin on Olive Garden’s Shrimp and Chicken Cabonara!😋

2
Reply
Dawn M
Dawn M
Posted: 9 months ago

5 stars
I made this for dinner last night and it was loved by all. Only one comment that i should have cooked the bacon more, to be crispy, i also added chopped mushrooms soooo delicious. Thank you Jo

1
Reply
Elen
Elen
Posted: 10 months ago

Hey, thanks for the recipe. It was really delicious and I’m planning to make more of it next time. Can I freeze the sauce? How long can I keep it frozen?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elen
Posted: 10 months ago

I wouldn’t freeze it. This creamy carbonara recipe does not freeze well as the pasta can become mushy and the egg based sauce may separate upon reheating so try to make it day or week of if you’re planning on feasting!

2
Reply
Cheryl
Cheryl
Posted: 1 year ago

Hi thanks for the recipe. How did you avoid the egg yolks scrambling or curding up when you add it to the sauce? I ended up with a cream sauce with clumps of scrambled eggs despite whisky for my life when I added the eggs in. Thanks!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cheryl
Posted: 1 year ago

They won’t scramble if the cream is about the same temperature as the egg yolks, plus you want to do this over low heat.

0
Reply
Linda A
Linda A
Posted: 1 year ago

Does this taste like Alfredo ? I want to make it this week, just curious.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda A
Posted: 1 year ago

I suppose a little bit because of the cream, but you definitely taste the bacon. 🙂

0
Reply
Debra
Debra
Posted: 1 year ago

5 stars
We accidentally used 12 oz of pasta and it came out great. Fed a family of 2 adults and 4 kids; I can certainly see how 12 oz. would feed 4 adults.
The flavor on this is, dare I say, BETTER than traditional carbonara. So thick. So creamy. So good.

2
Reply
Josi
Josi
Posted: 1 year ago

True Carbonara NEVER has cream or milk in it!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Josi
Posted: 1 year ago

True which is why this is my creamy version!

11
Reply
Clare
Clare
Reply to  Joanna Cismaru
Posted: 1 month ago

5 stars
If only people read the whole post, they could clearly see that you state this right from the beginning!
I am about to make this perfect recipe, thankyou

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Clare
Posted: 1 month ago

Hope you like it!

0
Reply
Jeff
Jeff
Reply to  Josi
Posted: 2 months ago

5 stars
And Josi is Never spelled without an “E”.

1
Reply
snibb
snibb
Reply to  Josi
Posted: 1 month ago

Easy lady. If you don’t like it, don’t make it. I for one love the creamier version better than the “traditional” version. I love it when people fake outrage over a silly recipe just because they don’t do it the authentic way as they see it.

1
Reply
Jess
Jess
Posted: 1 year ago

5 stars
Easy and delicious!

1
Reply
Brenda
Brenda
Posted: 1 year ago

4 stars
Great flavor! The sauce did not thicken.

0
Reply
Gee
Gee
Posted: 1 year ago

Hi there! Do you think I could use almond milk instead of cream, and just increase the parmesan cheese for creaminess? Not really concerned about the amount of dairy/lactose in the recipe, we just don’t use half & half at home.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gee
Posted: 1 year ago

Hi Gee, I haven’t really tried it with almond milk so I’m not sure how it would really work. As a matter of fact I don’t use almond milk much, but technically it should be ok with maybe more parmesan. Again, I can’t be 100% sure though without testing it myself. If you do try it, I’d love to know how it turns out for you.

0
Reply

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Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Subscribe

Get our FREE recipe eBook + weekly newsletter!

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