Spaghetti Carbonara With Cream

Name: Spaghetti Carbonara With Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 g spaghetti; 200 g beef bacon or smoked beef strips (cut into small batons); 2 tablespoons olive oil; 3 large egg yolks (at room temperature); 1 large whole egg (at room temperature); 1 cup heavy cream; 1 cup finely grated hard cheese (such as aged Parmesan-style or Grana-style); 1 teaspoon freshly ground black pepper (plus more to taste); ¾ teaspoon fine sea salt (plus more for pasta water); 2 cloves garlic (finely minced); 2 tablespoons reserved hot pasta cooking water; 1 tablespoon chopped fresh parsley (for a light finish (optional))

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Creamy, indulgent, and deeply comforting, this spaghetti carbonara with cream is the kind of dish you reach for when you want dinner to feel special without turning the kitchen into a stress zone.

It is the perfect weeknight luxury meal or cozy weekend treat, designed to deliver maximum satisfaction with familiar ingredients and straightforward steps.

The real magic of this recipe lies in its silky cream-enriched sauce, which softens the edges of a classic carbonara and turns it into pure comfort food that calms busy days and wins over everyone at the table.

From the very first bite, you get a warm, savory richness that wraps around your senses. The sauce is smooth and velvety, coating every strand of spaghetti, while the smoky beef bacon adds a deep, salty contrast.

Freshly cracked black pepper brings a gentle heat, the cheese melts into a nutty, savory backbone, and the pasta stays tender with just enough bite to keep things exciting.

You will notice the balance between creamy and savory, soft and crisp, simple yet indulgent, all working together in every forkful.

Now comes the best part. This recipe is approachable, quick enough for busy evenings, and forgiving even if you are not an expert cook.

Serve it straight from the pan for peak creaminess, or add a splash of pasta water if you like a looser sauce.

In under 30 minutes, you will have a dish that feels restaurant-worthy, satisfies cravings instantly, and just might become the one pasta recipe everyone asks you to make again and again.

Spaghetti Carbonara With Cream Recipe

Ingredients

400 g spaghetti
200 g beef bacon or smoked beef strips, cut into small batons
2 tablespoons olive oil
3 large egg yolks, at room temperature
1 large whole egg, at room temperature
1 cup heavy cream
1 cup finely grated hard cheese (such as aged Parmesan-style or Grana-style)
1 teaspoon freshly ground black pepper, plus more to taste

¾ teaspoon fine sea salt, plus more for pasta water
2 cloves garlic, finely minced
2 tablespoons reserved hot pasta cooking water
1 tablespoon chopped fresh parsley, for a light finish (optional)

Instructions

Bring a large pot of water to a rolling boil. Add enough salt so the water tastes pleasantly seasoned. Drop in the spaghetti and cook until just al dente, stirring once or twice so the strands do not stick together. Before draining, scoop out at least ½ cup of the hot pasta water and set it aside.

While the pasta cooks, place a wide pan over medium heat and add the olive oil. Once warm, add the beef bacon or smoked beef strips. Cook slowly, stirring occasionally, until the pieces release their fat and turn evenly golden and crisp around the edges. This should take about 6–8 minutes.
Add the minced garlic to the pan and cook for 20–30 seconds, just until fragrant. Do not let it brown. Lower the heat to the gentlest setting and keep the pan warm.
In a mixing bowl, whisk together the egg yolks, whole egg, heavy cream, grated cheese, black pepper, and salt. Whisk until smooth and well combined. The mixture should look thick but pourable.

Drain the spaghetti and immediately add it to the warm pan with the beef bacon. Toss gently so the hot pasta picks up the rendered fat and flavor.
Remove the pan from direct heat. Pour the egg and cream mixture over the spaghetti. Using tongs, toss continuously so the sauce coats every strand. The residual heat from the pasta will thicken the sauce without scrambling the eggs.
Add the reserved hot pasta water, a little at a time, tossing between additions, until the sauce becomes glossy, creamy, and softly flowing. The finished sauce should cling to the pasta and pool lightly at the bottom of the pan.

Taste and adjust seasoning with extra black pepper or salt if needed. Serve immediately, finished with a light sprinkle of chopped parsley if desired.

What Makes Spaghetti Carbonara With Cream Different From Classic Carbonara?

Spaghetti carbonara with cream is richer, softer, and more forgiving than the classic version. Traditional carbonara relies only on eggs, cheese, and pasta water, which can be tricky if you are not confident with timing and heat.

Adding cream makes the sauce smoother and more stable, so it is much harder to mess up. Here is why many home cooks prefer this version:

Creamy texture: the cream creates a silky sauce that coats the pasta evenly.
Less stress: you do not have to worry as much about eggs scrambling.
Comfort-focused flavor: the taste is milder, richer, and more comforting.

If you want a carbonara that feels cozy, indulgent, and easy, this version is made for you.

Can I Make Spaghetti Carbonara With Cream Without Scrambling The Eggs?

Yes, and this is one of the biggest concerns people have. The key is gentle heat and timing. Eggs scramble only when they are exposed to direct, high heat. To keep your sauce smooth:

Remove pan from heat: always turn off the stove before adding the egg and cream mixture.

Use hot pasta, not fire: the heat from the pasta thickens the sauce slowly and safely.
Keep stirring: constant tossing spreads heat evenly and prevents clumps.
Add pasta water slowly: this controls thickness and temperature at the same time.

If you follow these steps, your sauce will stay creamy, not grainy.

What Type Of Cream Works Best For Spaghetti Carbonara With Cream?

Heavy cream is the best choice because it gives you a rich texture without splitting. Lighter creams can work, but they change the final result. Here is how different creams behave:

Heavy cream: thick, smooth, and stable, best overall result.
Cooking cream: slightly lighter but still creamy and reliable.
Half-and-half: works in a pinch but makes the sauce thinner.

Milk: not ideal, the sauce will feel watery and less luxurious.

If you want that restaurant-style creaminess, stick with heavy cream.

Which Pasta Is Best For Spaghetti Carbonara With Cream?

Spaghetti is the classic and best choice because its long strands hold onto the creamy sauce beautifully. However, other pasta shapes can also work if that is what you have. Good alternatives include:

Fettuccine: wide strands hold even more sauce.
Linguine: slightly flatter but still excellent.
Bucatini: thick with a hollow center, very satisfying.

No matter the shape, always cook your pasta until just al dente so it does not turn mushy in the sauce.

How Do I Get The Sauce Perfectly Creamy And Not Dry?

Creamy carbonara is all about moisture control. The sauce thickens as it cools, so you need to stop cooking while it still looks slightly loose. Follow these tips:

Reserve pasta water: this starchy water is your best tool.

Add liquid gradually: a splash at a time keeps control in your hands.
Serve immediately: carbonara is best right after it is made.

If the sauce tightens too much, just add a little warm pasta water and toss again.

Can I Reheat Spaghetti Carbonara With Cream Without Ruining It?

Yes, but you need to be gentle. High heat will break the sauce and make it oily or grainy. For best reheating results:

Stovetop: reheat on very low heat with a splash of milk or cream, stirring constantly.
Microwave: use short bursts, stir between each one, and stop early.

Never reheat carbonara on high heat or let it boil again.

How Should I Store Leftover Spaghetti Carbonara With Cream?

Proper storage keeps the flavor fresh and safe to eat. Always let the pasta cool slightly before storing. Use these storage methods:

Refrigerator: store the leftovers in an airtight container for up to 3 days.

Container choice: shallow containers cool faster and stay fresher.
Labeling: note the date so you do not forget how old it is.

The sauce will thicken in the fridge, which is normal.

Can You Freeze Spaghetti Carbonara With Cream?

Freezing is possible, but it is not ideal. Cream and eggs can change texture once frozen and thawed. If you still want to freeze it:

Freeze fresh: freeze as soon as possible, not after days in the fridge.
Use airtight containers: this prevents freezer burn.
Freeze up to: 1 month for best quality.

When thawed, reheat gently and add a little cream or milk to help restore smoothness.

Why Does My Carbonara Taste Bland And How Can I Fix It?

Carbonara depends on balance. If it tastes flat, it usually needs seasoning or contrast. Here is how to boost flavor:

Salt the pasta water well: this flavors the pasta from the inside.
Add black pepper generously: carbonara should have a gentle peppery bite.
Use enough cheese: cheese adds salt and depth, not just creaminess.

Taste before serving: small adjustments make a big difference.

A final sprinkle of cheese and pepper often fixes everything.

Is Spaghetti Carbonara With Cream A Good Make-Ahead Dish?

Carbonara is best fresh, but you can prep parts ahead to save time. You can prepare:

Cooked beef bacon: store in the fridge up to 2 days.

Cheese grated: keep covered and ready.
Egg and cream mixture: whisk and refrigerate for a few hours.

When everything is ready, the final cooking takes only minutes, making dinner feel effortless.

hinamunawar

Spaghetti Carbonara With Cream

A rich, creamy spaghetti carbonara made with eggs, cream, cheese, and smoky beef bacon for a comforting and easy pasta dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 620

Ingredients Method

Ingredients

400 g spaghetti
200 g beef bacon or smoked beef strips cut into small batons
2 tablespoons olive oil
3 large egg yolks at room temperature
1 large whole egg at room temperature
1 cup heavy cream
1 cup finely grated hard cheese such as aged Parmesan-style or Grana-style
1 teaspoon freshly ground black pepper plus more to taste
¾ teaspoon fine sea salt plus more for pasta water
2 cloves garlic finely minced
2 tablespoons reserved hot pasta cooking water
1 tablespoon chopped fresh parsley for a light finish (optional)

Method

Bring a large pot of water to a rolling boil. Add enough salt so the water tastes pleasantly seasoned. Drop in the spaghetti and cook until just al dente, stirring once or twice so the strands do not stick together. Before draining, scoop out at least ½ cup of the hot pasta water and set it aside.

While the pasta cooks, place a wide pan over medium heat and add the olive oil. Once warm, add the beef bacon or smoked beef strips. Cook slowly, stirring occasionally, until the pieces release their fat and turn evenly golden and crisp around the edges. This should take about 6–8 minutes.
Add the minced garlic to the pan and cook for 20–30 seconds, just until fragrant. Do not let it brown. Lower the heat to the gentlest setting and keep the pan warm.
In a mixing bowl, whisk together the egg yolks, whole egg, heavy cream, grated cheese, black pepper, and salt. Whisk until smooth and well combined. The mixture should look thick but pourable.

Drain the spaghetti and immediately add it to the warm pan with the beef bacon. Toss gently so the hot pasta picks up the rendered fat and flavor.
Remove the pan from direct heat. Pour the egg and cream mixture over the spaghetti. Using tongs, toss continuously so the sauce coats every strand. The residual heat from the pasta will thicken the sauce without scrambling the eggs.
Add the reserved hot pasta water, a little at a time, tossing between additions, until the sauce becomes glossy, creamy, and softly flowing. The finished sauce should cling to the pasta and pool lightly at the bottom of the pan.

Taste and adjust seasoning with extra black pepper or salt if needed. Serve immediately, finished with a light sprinkle of chopped parsley if desired.