Best Creamy Spaghetti Carbonara Recipes

Creamy Spaghetti Carbonara image

Provided by Martha Stewart

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
10 ounces pancetta, cut into 1/2-inch dice
1 pound spaghetti
1 cup heavy cream, plus more if needed
4 large egg yolks
2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

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 Spaghetti Carbonara image

Provided by Steve_G

Categories European

Time 30m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1/2 lb bacon, diced into 1/4 -inch pieces (6 to 8 slices)
1/2 cup dry white wine
3 large eggs
3/4 cup grated parmesan cheese (, about 2 ounces)
1/4 cup grated pecorino romano cheese (, about 3/4 ounce)
3 cloves garlic, pressed through garlic press or minced to paste
1 lb spaghetti
salt
ground black pepper

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.