Dive into Italian cooking with our creamy spaghetti carbonara recipe from food lover Gabriella Simonian. Carbonara stirs passion among pasta fans, with much debate over its true ingredients. Traditional carbonara uses just four key ingredients—guanciale, eggs, Pecorino Romano, and black pepper.

Gabriella shows how to make carbonara recipe with cream without using heavy cream. She focuses on using pasta water and tempering the eggs. The method offers a light yet creamy sauce. For a small serving size of 2-3, she suggests a mix of Pecorino Romano and Parmesan. Heating serving bowls and adding pasta water gradually helps reach perfect sauce consistency.

The technique gives a sauce that’s rich and smooth, like béchamel but lighter. With 2 egg yolks and 1 whole egg, the sauce has the right richness. It respects Italy’s culinary traditions. Try this spaghetti carbonara recipe for a truly satisfying, authentic Italian meal.

Understanding the Essentials of Carbonara

How to make creamy carbonara? Learning about carbonara recipe with cream means knowing its basic ingredients and how it’s made. This classic dish from Rome uses only five ingredients. It doesn’t include heavy cream, just pasta, eggs, Pecorino Romano, Parmesan cheese, and black pepper. The trick to a perfect carbonara is mixing eggs and cheese with the water from cooking the pasta. This creates a smooth sauce.

It’s crucial to get the ingredients right and time everything well. Keeping a steady pace when cooking can mean the difference between a creamy sauce and scrambled eggs. By sticking to the original recipe, you can make a carbonara that’s more than just food. It’s an experience.

There are different ways to make carbonara, but using top-quality ingredients is essential. For a version of carbonara with cream, here’s what you need:

• 450g / 1 lb of spaghetti
• 100g / 3.5 oz of pancetta or guanciale, finely chopped
• 4 large eggs
• 80g / ½ cup of Parmesan cheese or Pecorino Romano
• Salt and black pepper to taste

Traditional carbonara doesn’t usually have cream, but many modern recipes do. Adding cream can make the dish richer and smoother. Still, it’s important to keep the original flavours of carbonara.

Ingredients	Quantity
Spaghetti	450g / 1 lb
Pancetta or Guanciale	100g / 3.5 oz
Eggs	4 large
Parmesan Cheese or Pecorino Romano	80g / ½ cup
Salt and Black Pepper	To taste

Our spaghetti carbonara with cream has a 4.86 out of 5-star rating from 27 votes. It serves six and takes just 20 minutes to make. This includes 5 minutes of prep and 15 minutes of cooking. This carbonara recipe with cream is easy for beginners and makes cooking fun.

To master the carbonara with cream, pay attention to how you use time and heat. The flavour from pancetta or guanciale enhances the dish. Mixing eggs and cheese the right way keeps the sauce silky, which carbonara is known for.

Carbonara Recipe With Cream: Preparation and Cooking Steps

Start by preparing all your ingredients for the carbonara recipe with cream. Use 500 g of pasta and boil it until it’s al dente. This means it should be firm but tender. Next, chop and fry 100 g of bacon until it’s crispy and golden. Do this over medium heat. It usually takes about 20 minutes. This gives you time to prepare other things.

While the bacon cooks, whisk together 4 egg yolks and 2 cups of half-and-half. Keep mixing until they blend smoothly. This mix is the heart of our easy creamy carbonara recipe sauce. It turns creamy when mixed with the hot pasta. Also, add 50 g of freshly grated Parmesan cheese to boost the sauce’s flavour.

After the pasta is done, save a cup of its water then drain the rest. Quickly put the hot pasta into the bacon’s pan, stirring well. Add the egg mix slowly while stirring to avoid cooking the eggs too fast. Use the pasta water you saved to get the right creamy texture for your carbonara.

Now make easy carbonara recipe with cream sure everything is mixed and heated properly. Season with 0.5 tsp of salt and some pepper. You might want to add chopped basil for an extra taste. Serve the carbonara in warm bowls. This makes sure the sauce coats the pasta well. Each bowl offers a piece of Italy’s rich food heritage. Store any leftovers in a sealed container for up to 4 days.

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