Kitchen notes · a little help before you start
Creamy Carbonara
Creamy spaghetti with crisp pancetta is a generous bowl to settle down with. The Parmesan gives the sauce a salty, savory flavor, with basil adding a fresh finish. Toss it all together and enjoy the pasta while the sauce is warm and coats every strand.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Cook pancetta gently
Use medium-low heat for the pancetta until crisp, then lift it out with a slotted spoon before starting the sauce.
2. Whisk the yolks in
Bring half-and-half to a simmer, then whisk in the egg yolks followed by Parmesan before adding the black pepper.
3. Taste before salting
The Parmesan already contributes salt, so taste the creamy sauce before deciding whether it needs any additional seasoning.
Get to know the ingredients
Egg yolks
Only the yolks are listed for the sauce. Whisk them into the simmering half-and-half before adding the grated cheese.
Freshly grated Parmesan
Grate the Parmesan for the sauce and keep extra for the optional garnish over the finished spaghetti.
Chopped basil
The basil joins the cooked pasta and crisp pancetta for the final toss, rather than simmering through the sauce-making stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Creamy Carbonara
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss and serve promptly
Toss the spaghetti, pancetta and basil through the sauce, garnish with more Parmesan if desired and serve immediately.
A little more help as you go
Drain the cooked pasta
Cook spaghetti according to its package, then drain and set aside before it joins the finished sauce in the skillet.
Refrigerate leftovers promptly
Refrigerate within two hours of cooking and keep airtight leftovers for three to four days.
A few questions you might have
Can heavy cream replace half-and-half?
Yes. You can use heavy cream instead of half-and-half for this sauce.
Does the cooked pancetta go back in?
Add it back with the cooked spaghetti and basil after making the cream, egg-yolk and Parmesan sauce, then toss well.
Should I add whole eggs?
The ingredient list calls for two large egg yolks. The sauce step whisks those yolks into the simmering half-and-half.
How crisp should the pancetta become?
Cook it until crisp, about eight minutes over medium-low heat, then remove it with a slotted spoon before making the sauce.
When does the black pepper go in?
Stir it into the cream sauce after the egg yolks and Parmesan, then taste before deciding on extra salt.
Any more cooking tips?
Half and Half: Half and half has 12 percent fat content. Heavy cream can also be used. It is also called heavy whipping cream because it’s whipping cream with a milk fat content between 36 and 40 percent. Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.