Creamy Spaghetti Carbonara

36 Ratings
  • 5 16
  • 4 13
  • 3 6
  • 2 0
  • 1 1

This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.

Martha Stewart Living, September 2000

Gallery

Recipe Summary

Servings:
6
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Advertisement

Reviews (13)

36 Ratings
  • 5 16
  • 4 13
  • 3 6
  • 2 0
  • 1 1
Martha Stewart Member
01/19/2011
You can leave out cream, for a lighter dish. And use a little milk as needed, if it looks dry.
Martha Stewart Member
08/17/2010
This is my 'go to' Carbonara recipe. Simple to prepare and just a few ingredients. Throw in some thawed frozen spinach, cooked broccoli or rapini to get some veggies in. If you follow the directions you won't be disappointed!
Martha Stewart Member
03/08/2010
This was fantastic start to finish.. just follow the directions and you'll have no problem what so ever!! I served this at a dinner party!! What a huge Hit! Thanks Martha!!!! dan viger www.meandmartha.net
Advertisement
Martha Stewart Member
02/10/2009
A little disappointed... This recipes ingredients are off. You should us six eggs and a 1/2 of cup of cream and 1/2 cup of parm, not two cups. This is why the food was ruined.
Martha Stewart Member
02/10/2009
The parm is very clumpy. How do you avoid that? any suggestions....
Martha Stewart Member
01/21/2009
my family loves this recipe, but I make it a little differently. I use bacon instead of pancetta, and I use 3 whole eggs...however, I follow the same directions. Italian food is great, and here in Brazil the typical day to eat pasta is on Thursday and Sunday....
Advertisement
Martha Stewart Member
01/07/2009
Use 3 egg yolks, 1 whole egg and no heavy cream, to respect the traditional italian recipe. With mushrooms or tomato, it's tomato/mushrooms pasta, not carbonara.
Martha Stewart Member
11/06/2008
This was great I used less salt, and a less fatty form of pancetta. I think the addition of garlic would kick it up a notch.
Martha Stewart Member
07/16/2008
my husband
Martha Stewart Member
04/17/2008
Sometimes I add chopped fresh plum tomatoes or mushrooms plus garlic to mine for a different taste.When I have no pancetta I use bacon.
Martha Stewart Member
03/11/2008
Carbonara is originated from Rome. In Italy, cream (panna) is not added?
Martha Stewart Member
01/04/2008
I agree! It may not be traditional, but what a difference
Martha Stewart Member
11/07/2007
You have to aded garlic to this recipe. It is soooo delicious
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/25/2022