This rich creamy spaghetti carbonara will not win any health awards but jeapers it is tasty.
It also isn’t particularly authentic due to the addition of cream. I love the traditional egg and oil version too but this one is my go to comfort food pasta dish.
I make it in large batches as it freezes really well. Remember to use a low power setting on the microwave though when reheating.
You will be:
- Preparing everything
- Cooking the pasta
- Cooking the bacon and garlic
- Bringing it all together
You will need:
- 6 to 9 rashers short cut bacon
- 500g dried pasta (I use tubular spaghetti)
- 100g Parmigiano-Reggiano
- 200ml double cream (called heavy cream in other countries)
- 2 chicken eggs
- 2 garlic cloves
- freshly cracked black pepper to taste
- a sprinkle or two of ground nutmeg
- a handful of fresh basil leaves
- half a handful of fresh oregano leaves
- a couple of generous slugs of olive oil
- table salt for the pasta water
- a long sharp knife
- a chopping board
- a whisk or fork for the eggs
- a fry pan
- a large pan to cook the pasta
- Chop the 6 to 9 rashers of bacon (short cut bacon is pretty lean but if you are using other types try and remove most of the fat and rind).
- Finely grate the 100g of parmigiano-reggiano (you can use parmesan but I recommend you try the real deal).
- Roughly chop the handfuls of basil and oregano leaves.
- Peel and finely dice the 2 garlic cloves.
- Whisk the 2 eggs.
- Fold the whisked eggs into the 200ml of double cream.
Cooking the pasta
- Put a large pot of water on the boil.
- Add a slug of olive oil and a good dash of salt to the water.
- Cook the pasta al dente while you do the next part.
Cooking the bacon and garlic
- Throw a slug of olive oil into a fry pan along with the 2 sliced garlic cloves and cook the 6 rashers of chopped bacon as you like it.
Bringing it all together
- Drain the pasta but keep some of the water to adjust the amount of liquid in the finished dish.
- Add the pasta to the fry pan and on medium heat gently mix everything together until the bacon is evenly dispersed.
- Add the egg/cream mix, cheese, oregano, basil and some of the reserved pasta water until you get the consistency you prefer (you can even use a bit of milk).
Serve directly with a large crusty garlic bread in the center of the table. It is great to watch your family and friends literally breaking bread with you.
Have cracked black pepper and extra cheese available for your guests too.
A wine site I like, winefolly.com, suggests full bodied white wines or light bodied reds.
- Pasta dishes here
- Italian cuisine here
- NoRecipe goodness
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
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