Whoever invented pasta carbonara must have been a genius. How can something so simple have so much flavor and taste so good?
The secret lies in the ingredients. The combination of cheese, bacon, and egg yolks is foolproof—creamy from the yolks, flavorful from the cheese, and with a touch of smokiness from the bacon.
I changed a couple of ingredients. The traditional recipe calls for guanciale (an Italian cured pork belly) and pecorino cheese, but I find them difficult to find, so I substituted them with easier-to-find ingredients.
Let’s get to the recipe!
Table of Contents
How to Make a Creamy Carbonara Recipe?
Time
- Time: 30 minutes
- Serve and enjoy
Ingredients for 4 People
| Ingredient | Amount | Notes |
|---|---|---|
| Pasta | 500 g | I used tagliatelle, but it also works very well with spaghetti |
| Bacon or pancetta | 150 g | Diced or in strips (traditionally guanciale is used) |
| Parmesan / pecorino / grana padano | 70 g | Choose one or mix |
| Cooking cream | 300 ml | This is the “cheat” that makes it very creamy |
| Onion | 1 medium | Peeled and quartered |
| Oil or butter | 50 g | Use either |
| Salt | To taste | For pasta water + sauce |
| Freshly ground black pepper | To taste | Essential for serving |
This version with cream, which is very creamy and replaces the eggs, makes it super easy to prepare in a food processor and results in a fantastic dish. The base is a caramelized onion and a little pancetta or bacon (in place of the classic guanciale), and of course, cheese is essential.
Preparing Carbonara Sauce in a Thermomix With Cream
Step-by-step
- Put the Parmesan cheese in the blender and blend for 15–20 seconds at speed 10. It will have a consistency similar to the powdered cheese we usually find in stores. Set it aside.
- Put the onion and butter or oil in the bowl and blend for 4 seconds at speed 5.
- Cook for 4 minutes at Varoma temperature and speed 1, until the onion is softened.
- Meanwhile, cook the pasta:
- Bring a pot of water to a boil (enough to more than cover the pasta) and add 1 teaspoon of salt.
- Once boiling, add the pasta and, when it returns to a boil, cook for the time indicated on the package (in my case, 8 minutes).
- Drain it and mix it with the carbonara sauce as soon as it’s prepared.
- Continue with the sauce: add the bacon or pancetta, a little ground black pepper, and salt to the Thermomix bowl and cook for 5 minutes at Varoma temperature, with reverse rotation and speed 1 (stirring speed).
- If you’d like to chop the bacon or pancetta at this point, pulse it for 15 seconds at speed 4.
- Add the cream and half of the Parmesan cheese and mix for 2 seconds at speed 3 with reverse rotation.
- Cook everything together for 5 minutes at Varoma temperature, with reverse rotation and speed 1, and it’s ready.
- Mix the pasta with the carbonara sauce (for example, in the same pot you cooked the pasta in). When you are about to serve, distribute the rest of the cheese over the plates, along with some freshly ground black pepper to taste.
Video Guide 📺
Serving and Storage Tips
Serve the pasta immediately, as that’s when it’s at its best, with the sauce still hot and very creamy.
If you need to prepare it in advance:
- Make the sauce first, and cook the pasta at the last minute (best option).
- If you have to mix everything beforehand, add a little more cream or a bit of pasta cooking liquid at the very end, heat it through, and it becomes creamy again.
- If you have leftover sauce, keep it in the refrigerator for 2–3 days, adding a little liquid (milk or water) if needed to restore the creaminess.
Don’t forget to place the freshly ground black pepper and the remaining grated cheese in the center of the table so each person can add more to their plate to their liking. Enjoy this simple and fantastic sauce—it’s absolutely amazing!
Tips and Tricks for Making Pasta Carbonara With Egg
Can I use bacon instead of pancetta? Both bacon and pancetta work well in carbonara. However, I recommend browning them thoroughly to enhance their flavor.
Can I add other cheeses to the carbonara? Any semi-cured or cured cheese (Manchego, Parmesan…) should work well for this recipe.
Tips and advice: If you want to enhance the flavor of this delicious recipe, you can choose to add some mushrooms or peas to its preparation.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Energy | 387.9 kcal (1,623 kj) |
| Carbohydrates | 61 g |
| Fats | 9.6 g |
| Saturated fats | 3.4 g |
| Protein | 18 g |
| Fiber | 5.8 g |
| Sugars | 3.7 g |
| Sodium | 839.1 mg |
FAQs – Frequently Asked Questions
What pasta works best for creamy carbonara?
Tagliatelle and spaghetti work especially well, but any pasta you like will work as long as you mix it with the sauce while it’s hot.
How do I keep the sauce creamy if it thickens?
Add a splash of cream or a little pasta cooking water, then warm it gently and stir until creamy again.
Can I add vegetables?
Yes—mushrooms or peas are easy additions if you want extra flavor and texture.
Conclusion
This creamy carbonara is a simple, comforting pasta that tastes rich and satisfying with very little effort. The mix of cheese, bacon/pancetta, and cream creates a smooth sauce that clings beautifully to the pasta. Serve it hot, finish with plenty of black pepper and extra cheese, and it’s guaranteed to disappear fast.
