Description
Indulge in the rich and creamy goodness of this classic Carbonara. This luxurious pasta dish combines al dente spaghetti with crispy pancetta, a velvety Parmesan sauce, and fresh basil for a truly satisfying meal that’s both comforting and elegant.
Ingredients
Units
Scale
- 8 ounces spaghetti, uncooked
- 6 ounces pancetta, chopped
- 2 cups half and half
- 2 large egg yolks
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon freshly ground pepper
- 4 tablespoons basil, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to boil over high heat. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water if needed.
- Crisp the pancetta: Add the chopped pancetta to a large skillet and sauté over medium-low heat until crisp, about 8 minutes. Using a slotted spoon, transfer the crispy pancetta to a bowl, leaving the rendered fat in the skillet.
- Prepare the sauce: Pour the half and half into the skillet with the pancetta fat and bring to a simmer. In a separate bowl, whisk the egg yolks. Slowly add a little of the hot half and half to the egg yolks while whisking constantly to temper them. Then, whisk the tempered egg mixture back into the skillet.
- Add cheese and seasonings: Gradually whisk in the freshly grated Parmesan cheese until melted and incorporated. Stir in the freshly ground black pepper. Taste the sauce and adjust the seasoning with salt if needed, though the cheese usually provides enough saltiness.
- Combine and serve: Add the cooked spaghetti, crispy pancetta, and chopped basil to the skillet with the sauce. Toss well to combine, ensuring the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Garnish with additional Parmesan cheese if desired and serve immediately.
Notes
- For a richer sauce, you can substitute heavy cream for half and half.
- To prevent the eggs from scrambling, make sure to temper them and keep the heat low when adding them to the sauce.
- For an authentic touch, use guanciale instead of pancetta if available.
- Fresh pasta can be used instead of dried for a more luxurious texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28
- Cholesterol: 180
