Best Creamy Carbonara Recipes

QUICK AND CREAMY PASTA CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
• Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

THE ULTIMATE CREAMY CHICKEN CARBONARA

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
• Remove bacon from pan with slotted spoon and drain.
• Drain fat from skillet, reserving 1 tablespoon in the pan.
• Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
• Stir in spaghetti, chicken, cheese and whipping cream.
• Cook, stirring occasionally, until heated through.
• Toss with bacon.

QUICK CREAMY TASTY CARBONARA

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata

CHICKEN CARBONARA WITH CREAMY PARMESAN SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.
• Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.
• Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.

CREAMY CHICKEN CARBONARA

Steps:

• Cook bacon until crisp at medium heat in large skillet.
• Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
• Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
• Stir in mixture of soups, milk, parsley and thyme.
• Stir in chicken.
• Bring to a boil, stirring often; stir in bacon.
• Reduce heat to low.
• Simmer covered, for 5 minutes, stirring occasionally.
• Serve immediately over cooked spaghetti.

CREAMY SPAGHETTI CARBONARA

Steps:

• Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
• Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.

CREAMY DREAMY BACON CARBONARA

Steps:

• 1. Cut the bacon into approximately 1/2" strips and fry over medium heat.
• 2. In the meantime, cook the fettuccine according to package directions.
• 3. When the bacon is almost done, add the garlic and cook about 1 minute. Add the cream and salt and pepper to the pan with bacon and garlic. Simmer until thick and creamy.
• 4. Whisk together the eggs and Parmesan in a small bowl.
• 5. When the pasta is cooked, drain and add it to the pan with the bacon and cream sauce. Stir to combine. Add the egg and Parmesan to the pan and stir again. Serve immediately with more Parmesan sprinkled on top, if desired.

CREAMY BACON PASTA CARBONARA

Steps:

• 1. Cook your noodles per package directions. Beat the eggs, cream, Parmesan, parsley, salt, pepper, garlic salt and the red pepper together in a bowl. I just used a fork.
• 2. Fry the bacon until crisp, then crumble and set aside.
• 3. With 1 -2 Tbsp. bacon grease, saute the onion. garlic and the mushrooms until the onions are translucent.
• 4. Drain the pasta and while still warm, add to the onions,garlic and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. Make sure you cook on low, so as not to have scrambled eggs.
• 5. Crumble the crisp bacon over the top & serve with additional Parmesan. Add a loaf of Crusty French bread and a salad.

CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)

Steps:

• Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)

CREAMY SPAGHETTI CARBONARA

Steps:

• Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
• Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
• While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
• Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
• Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
• Remove from heat and cover to keep warm.
• Beat eggs, cheeses, and garlic together with fork in small bowl.
• When water comes to boil, add pasta and 1 tablespoon table salt, stir.
• Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
• Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
• Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
• Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
• Serve immediately.

CREAMY HERB & GARLIC PASTA CARBONARA

Steps:

• Cook pasta as directed on package, omitting salt.
• Heat broth and cream cheese spread in medium saucepan over medium heat 2 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
• Drain pasta; place in large bowl. Add sauce; toss to evenly coat pasta. Add Parmesan and bacon; mix lightly. Sprinkle with parsley.

CREAMY TORTELLINI CARBONARA WITH PARMESAN

Steps:

• Prepare tortellini as directed on package, omitting salt.
• Meanwhile, cook cream cheese spread and milk in large skillet 3 to 5 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add ham and peas; cook and stir 3 to 5 min. or until heated through.
• Drain pasta. Add to sauce; mix lightly. Top with cheese.

CREAMY CLASSIC PASTA CARBONARA RECIPE

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, whisk egg and Parmesan until blended. Heat oil in large skillet on medium heat. Add garlic; cook and stir 3 min. Add broth and cream cheese; cook and stir 3 min. or until cream cheese is melted and mixture is well blended.
• Drain pasta. Add to skillet with cream cheese mixture; mix lightly. Add egg mixture and bacon; cook and stir 2 min. Sprinkle with parsley.

CREAMY ZUCCHINI NOODLE CARBONARA

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Measure 2 Tbsp. bacon drippings into small bowl; discard remaining drippings.
• Whisk egg and Parmesan until blended. Use spiralizer to cut zucchini into thin lengthwise curled strips. Return 1 Tbsp. of the reserved drippings to skillet; heat over medium heat. Add zucchini; cook 2 to 3 min. or until slightly softened, stirring frequently. Spoon zucchini into bowl; cover to keep warm.
• Heat remaining bacon drippings in skillet. Add garlic; cook and stir 30 sec. Add chicken broth and Neufchatel; whisk 2 min. or until Neufchatel is completely melted and sauce is well blended.
• Add egg mixture to Neufchatel sauce; cook and stir 2 min. Remove from heat.
• Crumble bacon. Add to sauce along with the zucchini; mix lightly. Sprinkle with parsley.

CREAMY AUTHENTIC CARBONARA

Steps:

• Boil pasta until al dente.
• While pasta is boiling heat cream until just warm.
• Drain pasta and toss with melted butter.
• Add eggs to cream mixture and stir to combine, then toss with pasta.
• Add proscuitto, parsley, and parmesan cheese to pasta and toss to combine.
• Serve immediately.

CREAMY COCONUT CARBONARA (WITHOUT MILK!)

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes.
• Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.

CREAMY CARBONARA

Steps:

• 1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• 2. Bring a large pot of salted water to a boil. add the pasta and cook for 8-10 mins or until tender yet firm (al dente). Reserve 1/2 cup of pasta water, and drain the pasta well.
• 3. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the pancetta or bacon and saute for about 3 minutes. until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less then 1 minute to soften.
• 4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the pasta in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble.
• 5. Thin out the sauce with the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. use additional grated parmesan on top of servings and garnish with parsley.

CREAMY CARBONARA RECIPE - (4.3/5)

Steps:

• In a large pot, prepare the pasta based on cooking instructions. Set aside. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside. Fry the ham, drain and cut into small square pieces. Set aside. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham. Add evaporated milk and creamed mushroom soup. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil. Season with ground pepper. Add more evaporated milk or a cup of water if the sauce is too creamy or salty. Simmer until beginning to thicken. Remove from heat. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley. Serve with garlic bread. Enjoy