Creamy and Rich Carbonara Spaghetti
How to Make Carbonara Spaghetti
This recipe creates a wonderfully smooth and rich Carbonara Spaghetti, elevated by the addition of fresh cream and savory cheese. It’s a dish that promises a luxurious taste experience, perfect for any occasion.
Ingredients for Carbonara Spaghetti- Spaghetti pasta, 150g
- Thick-cut bacon, 4 strips (approx. 100g)
- Broccoli florets, 5 pieces
- Onion, finely chopped, 1/2 medium
- Extra virgin olive oil, 2 Tbsp
- Salt, 2 tsp (1 tsp for pasta water, 1 tsp for seasoning)
- Freshly ground black pepper, to taste
- Heavy cream, 2 cups (400ml)
- Egg yolks, 3 large
- Grated Parmesan cheese, 1/3 cup (approx. 30g)
- Dried parsley flakes, for garnish
Cooking Instructions
Step 1
Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add 1 tsp of salt and 1 Tbsp of olive oil to the water. The olive oil helps prevent the pasta from sticking and adds a nice sheen. Add the 150g of spaghetti and cook for about 10 minutes, or until al dente (cooked to your preferred firmness, following package directions). Before draining, reserve about 1/2 cup of the pasta water; this starchy water is key for emulsifying the sauce later.
Step 2
In a separate pot, boil some water with 1 tsp of salt. Add the 5 broccoli florets and blanch them for about 30 seconds to 1 minute until they turn bright green. Be careful not to overcook, as they can become mushy. Immediately transfer the blanched broccoli to a bowl of ice-cold water to stop the cooking process and preserve their vibrant color and crisp texture.
Step 3
Now, prepare the creamy sauce. In a bowl, combine the 3 egg yolks, 1/3 cup of grated Parmesan cheese, and 2 cups of heavy cream. Whisk gently until all ingredients are well combined and the mixture is smooth. Avoid over-whisking. Set this mixture aside.
Step 4
Heat 2 Tbsp of olive oil in a large skillet over medium heat. Add the finely chopped onion and the strips of bacon. Sauté until the onion becomes translucent and the bacon is golden brown and slightly crispy. The rendered bacon fat will add wonderful flavor to the dish.
Step 5
Once the onion and bacon are cooked, add the drained spaghetti directly to the skillet. Toss the pasta with the bacon and onions to coat it evenly with the flavorful rendered fat. If the pasta seems too dry, add a tablespoon or two of the reserved pasta water to help loosen it up.
Step 6
Reduce the heat to low, or remove the pan from the heat temporarily. Pour the prepared cream and egg yolk mixture over the spaghetti. Add the blanched broccoli florets to the pan. Gently toss everything together, ensuring the sauce coats the pasta and ingredients evenly. Continue to stir gently over low heat (or off the heat) until the sauce thickens slightly and coats the pasta beautifully. It’s crucial not to let the sauce boil, as this can cause the eggs to scramble.
Step 7
Taste the carbonara and season with the remaining 1 tsp of salt, if needed. Add a generous amount of freshly ground black pepper. Remember that Parmesan cheese and bacon are already salty, so adjust the salt carefully to achieve the perfect balance.
Step 8
Serve the creamy Carbonara Spaghetti immediately in warm bowls. Garnish with a sprinkle of dried parsley flakes for a touch of color and freshness. Enjoy your delicious homemade Italian feast!
