Creamy spaghetti carbonara is a rich and delicious Italian meal that you can serve in your own home, without having to spend and arm and a leg at a fancy Italian restaurant. If you have little kids like me, then you aren’t visiting too many fancy restaurants! Of course, if you go to Italy and order spaghetti carbonara at a restaurant, the version you get in Italy is not quite the same as the American version. If you’d like to read more about the different versions, read Delighted Cooking’s post.
Once you make this creamy Italian dish at home, you'll wonder why you ever ate out in the first place. Made with spaghetti noodles, half and half, lemon, eggs, parmesan, freshly ground black pepper, parsley, and bacon, these noodles stand for the ultimate creamy deliciousness that comforting Italian food is made of. If you like this, then you'll love my Shrimp Scampi, Classic BLT, Candied Bacon Crackers, and Pancake Bacon Fingers recipes!
The creamy sauce combined with the salty cheese and bacon makes the spaghetti taste so heavenly! If your family is anything like mine, then they’ll be begging you to make more! I must admit, this is my favorite pasta dish. Although I’m a huge fettucine Alfredo fan, there’s something about bacon, a creamy sauce, and pasta that is the ultimate flavor experience. Don’t you agree?!
I’ve been wanting to make Carbonara for about five years and just have not gotten around to it. This recipe came out SO good that my husband could not stop mentioning how tasty it was! I must agree in that the sauce came out so savory, creamy, and delicious! My four-year-old (and husband) are HUGE pasta eaters, so naturally, they adored this dish and they devour it every time I’ve made it since.
The fresh basil combined with the rich creaminess of the Parmesan and half and half sauce is a completely droolworthy combination! You may want to buy a basil plant so you can easily make this over and over again!
Next time I plan to make some garlic bread to accompany the savory bowl of carbonara! Who needs to go to Italy to dine when there are recipes as droolworthy as this?! Well, the pasta in Italy is homemade and most Italians grow all their vegetables and pick them daily, so I guess life COULD be better—I could be eating this in Italy! Some of the best pasta I've ever tasted was in Florence - oh, how I long to travel back to Rome, Venice, Milan, Cinque Terre, La Spezia, Pompei, Sorrento, and Capri!
What is Carbonara?
According to Delighted Cooking’s article, carbonara is an Italian sauce that made its debut after World War II. There are two different versions of carbonara – one in the United States and one made in Italy. The primary ingredients in spaghetti carbonara include pancetta, cheeses, eggs, and freshly cracked black pepper. Americans add cream (here, we use half and half) and cured meats like bacon, on our carbonara dishes.
Ingredients in Creamy Spaghetti Carbonara
Spaghetti. Spaghetti noodles are a primary staple in spaghetti carbonara.
Bacon. Fry high quality bacon to the desired level of crispiness.
Half and half. Thick half and half creates a creamy and thick carbonara sauce.
Egg yolks. Egg yolks are a traditional, essential ingredient in spaghetti carbonara.
Parmesan cheese. For the best flavor, buy a Parmesan cheese wedge and grate it yourself.
Pepper. Like traditional Italian Carbonara, use freshly ground black pepper for the best tasting and highest quality pepper.
Basil. Basil provides aroma, flavor, and nutritional benefits. It’s herby flavor enhances the flavors of the other ingredients and according to Healthline’s post, basil supplies beneficial plant compounds that contain antioxidant, anti-inflammatory, and other health properties. Healthline’s article mentions that basil may reduce memory less associated with stress and aging, prevents against certain cancers, and increases mental altertness when inhaled as aromatherapy.
How to make the best Creamy Spaghetti Carbonara
STEP 1: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions. Drain in a strainer and set aside.
STEP 2: Add the bacon to a large skillet and cook until crispy. When it’s done and has cooled, crumble it using your hands.
STEP 3: Add the half and half to the skillet and bring to a simmer over medium-high heat. Add the egg yolks into the sauce, stirring to mix in. Whisk in the Parmesan cheese and add the pepper, stirring until melted. Add salt to taste, if necessary although the cheese is plenty salty in my opinion.
STEP 4: Add the cooked spaghetti, bacon, and basil to the skillet and combine. Garnish with additional Parmesan cheese and serve warm.
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Final Thoughts
Finally, if you make this Creamy Spaghetti Carbonara, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Creamy Spaghetti Carbonara
Equipment
Ingredients
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions. Drain in a strainer and set aside.
- Add the bacon to a large skillet and cook until crispy. When it’s done and has cooled, crumble it using your hands.
- Add the half and half to the skillet and bring to a simmer over medium-high heat. Add the egg yolks into the sauce, stirring to mix in. Whisk in the Parmesan cheese and add the pepper, stirring until melted. Add salt to taste, if necessary although the cheese is plenty salty.
- Add the cooked spaghetti, bacon, and basil to the skillet and combine. Garnish with additional Parmesan cheese and serve warm.
- If you make this, don't forget to leave a rating and comment!
Notes
- Heavy cream can be substituted for half and half.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition (per serving)
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