Authentic pasta carbonara is usually made with spaghetti in Italy. It is very simple and consists of only pasta, guanciale, egg yolk, and Pecorino Romano. All this to say that my take on carbonara pasta is somewhat different than the authentic version. My version of rich and creamy pasta carbonara is more foolproof than its authentic counterpart, as the addition of cream helps to make the sauce rich and reduces the chances of curdling.
To make this creamy pasta carbonara even more delicious, I also add garlic and shallots because they add depth of flavor to any dish. I am obsessed with both aromatics and encourage you to use them gratuitously in everything.
If you like pasta to be “al dente”, you would usually purposely undercook the pasta by a minute or two in boiling water and then finish cooking it in a sauce. But this does not work for carbonara because the fire is off when you combine the pasta with sauce. So in this case, I would recommend cooking your pasta until desired texture before you mix with carbonara sauce.
For more Italian-inspired recipes, check out my:
Tomato Basil Bruschetta with Aged Balsamic Vinegar
Best Chicken Visuvio Recipe-with Sherry and Garlic Sauce
Rich and Creamy Pasta Carbonara
Ingredients
- 1 box dried pasta-spaghetti, linguine
- 2 lb bacon or pancetta cut into 1 inch pieces
- 2 cloves garlic minced
- 1 shallot diced
- 1/2 tsp salt
- 5 egg yolks
- 1 cup heavy whipping cream
- 1 1/2 cup Parmigiano Reggiano grated
- 2 tbsp black pepper freshly ground
Instructions
- Bring a large pot of water to boil. Boil pasta according to package directions (approximately 7-10 minutes).
- Make egg yolk mixture by mixing together salt, egg yolks, heavy whipping cream, and Parmigiano Reggiano.
- Heat skillet on medium high and place bacon in the pan. When the bacon begins to crisp up, remove from pan. Add shallot and garlic to bacon fat. Saute for another 2-3 minutes.
- Turn off the fire to the skillet.
- Drain the pasta into the skillet. Add egg yolk mixture into the pasta and stir constantly. When the pasta sauce has thickened to a creamy and thick consistency, add in crispy bacon, salt, and freshly ground black pepper, and serve immediately. If your sauce is not thickening, turn your skillet on low and mix the pasta constantly until the sauce thickens. Once the sauce thickens, immediately remove pasta from the skillet and serve to prevent curdling of the egg.
Sh basil. Adjust seasoning as needed: add garlic salt, red pepper flake, Parmiggiano Reggiano, and black pepper to taste.
