Creamy Spaghetti Carbonara
A non-traditional spaghetti carbonara features a creamy sauce and crispy bacon instead of guanciale.
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Instructions
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Start boiling a large pot of salted water.
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Cook spaghetti in boiling water until al dente, approximately 6 to 9 minutes.
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Meanwhile, crisp diced bacon in a cold sauté pan over low heat for 10-15 minutes, then remove and drain.
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Whisk egg yolks, cream, cheese, and olive oil together in a bowl until blended.
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Reserve 1/2 cup of pasta water, then drain the cooked spaghetti.
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Return the drained pasta to the pot with the cooked bacon.
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Off the heat, quickly stir in the egg and cream mixture until the sauce thickens, adding reserved pasta water for desired consistency.
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Serve immediately, garnished with parsley and freshly ground black pepper, with optional extra cheese.