Creamy Carbonara Recipe (With Cream)

This creamy carbonara recipe includes heavy cream—an American adaptation that’s easier for beginners and less likely to scramble. While not authentic Roman carbonara (which never uses cream), this version is delicious, foolproof, and perfect for those new to carbonara technique.

Why This Recipe Works

This cream-based version succeeds because:

• Easier technique — Cream prevents eggs from scrambling
• Foolproof — Less risk of mistakes than traditional method
• Still delicious — Creamy, rich, satisfying pasta
• Beginner-friendly — Perfect for those learning carbonara
• Acknowledges adaptation — Honest about not being authentic

Important Note: This is an American adaptation that includes cream. Authentic Roman carbonara never uses cream—the creaminess comes from eggs emulsified with pasta water. This recipe creates a delicious, easier alternative.

Ingredients You’ll Need

For the Carbonara

• 400g spaghetti — Good quality dried pasta
• 150g pancetta or bacon — Cut into small cubes
• 200ml heavy cream — Provides creaminess and prevents scrambling
• 2 large egg yolks — Adds richness
• 100g Parmigiano-Reggiano or Pecorino Romano — Freshly grated
• Black pepper — Freshly cracked, generous amount
• 2 tablespoons fresh parsley — Chopped, for garnish

Ingredient Notes:

• Cream: Heavy cream (35% fat) works best—provides richness and prevents scrambling
• Pancetta/bacon: Pancetta is more traditional, but bacon works fine
• Cheese: Parmigiano-Reggiano pairs well with cream; Pecorino is more traditional

Why Cream Works:

• Prevents eggs from scrambling
• Makes technique easier
• Provides rich creaminess
• More forgiving than traditional method

Equipment Needed

• Large pot for pasta
• Large skillet or pan
• Mixing bowl (plastic or ceramic)
• Whisk or fork
• Tongs or pasta fork
• Grater (for cheese)

How to Make Creamy Carbonara with Cream

Step 1: Prepare Everything First

Before cooking, prepare all ingredients:

1. Cut pancetta/bacon into small cubes
2. Grate the cheese (100g total)
3. Crack egg yolks into a bowl
4. Crack black pepper generously
5. Chop parsley
6. Get pasta water ready

Pro Tip: Having everything ready prevents scrambling eggs while searching for ingredients.

Step 2: Render the Pancetta

Place pancetta or bacon in a cold pan. Turn heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until:

• Fat has rendered (clear liquid in pan)
• Pieces are golden-brown
• Crispy on the outside

Visual Cue: Pancetta should sizzle gently. If browning too fast, lower the heat.

Step 3: Cook the Pasta

While pancetta renders, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (firm to the bite, about 1 minute less than package directions).

Note: You may not need pasta water with this version since cream provides the liquid, but reserve some just in case.

Step 4: Make the Cream Sauce

While pasta cooks, add heavy cream to the pan with pancetta. Heat over medium-low heat until:

• Cream is warm (not boiling)
• Pancetta is incorporated
• Sauce is smooth

Pro Tip: Don’t boil the cream—just warm it gently.

Step 5: Add Egg Yolks

Remove pan from heat. Whisk in the egg yolks quickly, until:

• Yolks are incorporated
• Sauce is smooth
• No visible egg pieces

Pro Tip: The cream protects the yolks from scrambling, making this much easier than traditional carbonara.

Step 6: Combine Everything

1. Add the drained pasta to the pan with sauce
2. Toss to coat pasta with sauce
3. Add grated cheese gradually, tossing constantly
4. Add black pepper generously
5. Add pasta water if needed (1-2 tablespoons) for consistency
6. Toss until creamy and well-coated

Visual Cues:

• Sauce should be creamy and smooth
• Pasta well-coated
• Pancetta distributed throughout

Step 7: Serve Immediately

Divide among warm bowls. Top with remaining grated cheese, black pepper, and fresh parsley. Serve immediately!

Pro Tips for Creamy Carbonara

1. Use heavy cream — Provides richness and prevents scrambling
2. Don’t boil cream — Just warm it gently
3. Whisk yolks quickly — Incorporate before they cook
4. Add cheese gradually — Prevents clumping
5. Reserve pasta water — May need it for consistency
6. Work quickly — Have everything ready before combining
7. Serve immediately — Best when hot

Common Mistakes to Avoid

❌ Boiling the cream — Can cause separation
❌ Adding yolks to hot pan — Remove from heat first
❌ Not whisking yolks quickly — Can cause scrambling
❌ Adding all cheese at once — Can clump
❌ Using light cream — Needs heavy cream for richness
❌ Overcooking — Sauce can become too thick

Variations to Try

Extra Creamy Version

Use 250ml cream and 3 egg yolks for extra richness.

Garlic Version

Add minced garlic when cooking pancetta.

Herbed Version

Add fresh thyme or basil at the end.

Single-Serve Version

Divide all ingredients by 4 for a perfect single serving.

Double Recipe

Simply double all ingredients. Use a larger pan and work in batches if needed.

What to Serve With Creamy Carbonara

• Simple green salad — Fresh greens balance richness
• Crusty bread — Perfect for sopping up sauce
• Roasted vegetables — Broccoli or asparagus
• Nothing — Carbonara is a complete meal

Storage and Reheating

Storage

Best served immediately. If storing, refrigerate in airtight container for up to 2 days.

Reheating

Reheat gently in a pan with a splash of cream or water over low heat, stirring constantly. Sauce may separate slightly but can be re-emulsified.

Can You Freeze It?

Not recommended. Cream-based sauces don’t freeze well and can separate.

Frequently Asked Questions

Is this authentic carbonara?

No, this is an American adaptation that includes cream. Authentic Roman carbonara never uses cream—the creaminess comes from eggs emulsified with pasta water.

Why add cream if authentic carbonara doesn’t use it?

Cream makes the technique easier and prevents eggs from scrambling. It’s a beginner-friendly adaptation, though not traditional.

Can I use half-and-half instead of heavy cream?

Heavy cream works best. Half-and-half may not provide enough richness and fat.

Can I skip the egg yolks?

The yolks add richness, but you can make it with just cream and cheese if preferred.

How do I know when it’s done?

The sauce should be creamy and smooth, coating the pasta evenly.

Can I make this ahead of time?

No, carbonara is best served immediately. The sauce can thicken or separate as it cools.

What’s the difference between this and authentic carbonara?

Authentic carbonara uses eggs (no cream) for creaminess and requires careful tempering. This version uses cream, making it easier but different in flavor and texture.

More Recipes You’ll Love

• Classic Spaghetti Carbonara — The authentic version (no cream)
• Easy Carbonara Recipe — Simplified authentic version
• Carbonara vs Alfredo — Learn the differences
• What Is Carbonara? — Complete guide to authentic carbonara

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Recipe tested and perfected — This cream-based version has been tested multiple times to ensure it works reliably. While not traditional, it’s a delicious, beginner-friendly adaptation that’s easier than authentic carbonara.