18 Creamy Carbonara Sauce Recipes Delicious

Hungry for a dish that combines comfort with creamy perfection? You’re in luck! Our roundup of 18 Creamy Carbonara Sauce Recipes is here to transform your dinner routine into something extraordinary. Whether you’re craving a quick weeknight meal or planning a cozy weekend feast, these recipes promise to delight. Dive in and discover your next favorite way to enjoy this classic comfort food!

Classic Spaghetti Carbonara

Lusciously creamy and irresistibly savory, Classic Spaghetti Carbonara is a timeless Italian masterpiece that marries simple ingredients with sophisticated flavors. This dish, with its golden strands of pasta coated in a velvety egg and cheese sauce, speckled with crispy pancetta, is a testament to the beauty of culinary minimalism.

Ingredients

• 8 oz spaghetti (high-quality durum wheat)
• 4 oz pancetta (diced into small, uniform pieces)
• 2 large eggs (farm-fresh, at room temperature)
• 1/2 cup Pecorino Romano cheese (freshly grated, plus extra for serving)
• 1/2 cup Parmigiano Reggiano cheese (freshly grated)
• 2 cloves garlic (minced finely)
• 1/4 tsp black pepper (freshly cracked)
• 1/4 tsp sea salt (fine)
• 2 tbsp extra virgin olive oil (rich and fruity)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy and golden, about 5-7 minutes, stirring occasionally.
3. Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, being careful not to burn it.
4. In a medium bowl, whisk together the eggs, grated Pecorino Romano, Parmigiano Reggiano, black pepper, and sea salt until well combined.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Serve immediately, garnished with additional grated cheese and a sprinkle of black pepper.

Finished with a flourish, this Carbonara boasts a silky texture and a deep, umami-rich flavor profile that’s both comforting and luxurious. For an extra touch of elegance, serve it in warmed bowls with a side of crusty artisan bread to soak up every last bit of sauce.

Creamy Garlic Carbonara with Pancetta

Elevating the humble pasta to a dish of sheer indulgence, this Creamy Garlic Carbonara with Pancetta combines the rustic charm of Italian cuisine with the luxurious texture of a velvety sauce. Every forkful promises a harmonious blend of smoky pancetta, pungent garlic, and the rich depth of aged Parmesan, all enveloped in a silky egg-based sauce.

Ingredients

• 8 oz of high-quality spaghetti
• 4 oz of diced pancetta, with a rich, smoky aroma
• 3 large farm-fresh eggs, at room temperature
• 1 cup of freshly grated aged Parmesan cheese, with a nutty depth
• 2 cloves of garlic, minced to release their pungent essence
• 1/4 cup of heavy cream, for a luscious texture
• 1/4 tsp of finely ground black pepper, for a subtle heat
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of sea salt, to enhance the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden, about 5 minutes. Tip: Render the fat slowly to ensure the pancetta becomes perfectly crisp.
3. Add the minced garlic to the skillet with the pancetta and cook for 1 minute, until fragrant but not browned. Tip: Stir constantly to prevent the garlic from burning.
4. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan, black pepper, and sea salt until well combined.
5. Drain the pasta and immediately add it to the skillet with the pancetta and garlic. Remove the skillet from the heat.
6. Quickly pour the egg mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved. Tip: The residual heat from the pasta will cook the eggs gently, creating a smooth sauce without scrambling.
7. Serve immediately, garnished with additional grated Parmesan and a sprinkle of black pepper.

Yielded by the perfect balance of textures and flavors, this dish offers a creamy yet light sauce clinging to each strand of pasta, with the pancetta providing a delightful crunch. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad to complement the richness of the carbonara.

Easy Carbonara with Peas and Bacon

Unveiling the simplicity of Italian cuisine, this Easy Carbonara with Peas and Bacon combines creamy textures with the salty crunch of bacon and the sweet pop of peas, creating a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 8 oz of high-quality spaghetti
• 4 slices of thick-cut bacon, diced
• 1 cup of fresh green peas, blanched
• 2 large farm-fresh eggs
• 1/2 cup of freshly grated Parmesan cheese
• 2 cloves of garlic, minced
• 1/4 cup of heavy cream
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In the same skillet, sauté the minced garlic in the bacon drippings for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Reduce the heat to low. Quickly whisk the eggs, heavy cream, Parmesan cheese, black pepper, and sea salt in a bowl. Tip: Tempering the eggs with a bit of pasta water can prevent scrambling.
5. Add the drained spaghetti and blanched peas to the skillet, tossing to coat in the garlic-infused drippings. Remove from heat.
6. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved. Tip: The residual heat from the pasta will cook the eggs safely.
7. Stir in the crispy bacon, reserving a little for garnish.

Here, the creamy sauce clings to each strand of pasta, offering a luxurious texture that contrasts beautifully with the crisp bacon and tender peas. Serve immediately, garnished with extra Parmesan and a sprinkle of bacon, for a dish that’s as visually appealing as it is delicious.

Carbonara with Mushrooms and Thyme

Whisking together the rustic charm of traditional Italian cuisine with a modern twist, this Carbonara with Mushrooms and Thyme is a symphony of flavors that promises to delight the palate. With its creamy sauce, earthy mushrooms, and aromatic thyme, it’s a dish that embodies comfort and sophistication in every bite.

Ingredients

• 8 oz of dried spaghetti
• 4 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 1 cup of cremini mushrooms, thinly sliced
• 2 cloves of garlic, minced
• 2 large farm-fresh eggs
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 cup of heavy cream
• 1 tbsp of fresh thyme leaves
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. In the same skillet, add the sliced mushrooms and cook until golden brown, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. In a medium bowl, whisk together the eggs, Parmesan cheese, heavy cream, thyme leaves, black pepper, and sea salt until well combined.
5. Reduce the heat to low. Add the drained spaghetti and crispy bacon to the skillet with the mushrooms. Quickly pour the egg mixture over the pasta, tossing continuously to coat the spaghetti evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Remove from heat and let the pasta sit for 1 minute to allow the sauce to thicken slightly.

Lusciously creamy with a perfect balance of smoky bacon and earthy mushrooms, this Carbonara is best served immediately, garnished with extra thyme leaves and a sprinkle of Parmesan for an extra touch of elegance.

Vegetarian Carbonara with Zucchini

Captivating the essence of Italian cuisine with a vegetarian twist, this dish transforms humble zucchini into a luxurious pasta experience, blending creamy textures with the earthy depth of mushrooms and the sharpness of aged Parmesan.

Ingredients

• 8 oz spaghetti (high-quality, bronze-cut for optimal sauce adherence)
• 2 medium zucchinis (fresh, firm, and vibrant green)
• 4 tbsp rich extra virgin olive oil
• 3 cloves garlic (freshly minced for pungent aroma)
• 1/2 cup heavy cream (velvety and rich)
• 2 farm-fresh eggs (large, at room temperature)
• 1/2 cup grated aged Parmesan cheese (sharp and nutty)
• 1/4 tsp finely ground black pepper (for a subtle heat)
• 1/4 tsp sea salt (flaky, for enhanced flavor)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Slice the zucchinis into thin ribbons using a vegetable peeler. Add to the skillet with the remaining olive oil and sauté until just tender, about 3-4 minutes. Season with sea salt and black pepper.
4. In a small bowl, whisk together the heavy cream, eggs, and grated Parmesan cheese until smooth. Tip: Temper the eggs by slowly adding a bit of the hot pasta water to prevent curdling.
5. Reduce the skillet heat to low. Quickly toss the drained spaghetti with the zucchini, then remove from heat. Pour the egg mixture over the pasta, stirring vigorously to create a creamy sauce. Use the reserved pasta water to adjust consistency if needed.
6. Serve immediately, garnished with additional Parmesan and a twist of black pepper. Tip: For an extra touch of elegance, serve with a side of roasted cherry tomatoes.

Kaleidoscopic in flavor, this vegetarian carbonara offers a silky sauce clinging to each strand of pasta, with the zucchini adding a fresh, light contrast. Perfect for a summer evening, it pairs beautifully with a crisp white wine.

Carbonara with Chicken and Sun-Dried Tomatoes

Savory and sumptuous, this Carbonara with Chicken and Sun-Dried Tomatoes transforms the classic Italian pasta into a hearty, flavor-packed meal that’s perfect for any occasion. The creamy sauce, tender chicken, and tangy sun-dried tomatoes create a harmonious blend of textures and tastes that will delight your palate.

Ingredients

• 8 oz of dried spaghetti, perfectly al dente
• 2 boneless, skinless chicken breasts, thinly sliced into tender strips
• 1/2 cup of sun-dried tomatoes in oil, drained and julienned
• 3 large farm-fresh eggs, beaten
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• 2 cloves of garlic, minced to aromatic perfection
• 2 tbsp of rich extra virgin olive oil
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and no longer pink inside, about 5-7 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Lower the heat to medium and add the minced garlic and sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant. Tip: Garlic burns easily, so keep an eye on it to prevent bitterness.
4. In a small bowl, whisk together the beaten eggs, Parmesan cheese, black pepper, and sea salt. Tip: Tempering the eggs with a bit of pasta water before adding them to the skillet can prevent scrambling.
5. Remove the skillet from heat and quickly stir in the cooked spaghetti. Gradually pour in the egg mixture, tossing continuously to coat the pasta evenly. Add reserved pasta water as needed to achieve a silky sauce consistency.
6. Serve immediately, garnished with additional Parmesan cheese. The dish should be creamy with a slight bite from the al dente pasta, the chicken tender and flavorful, and the sun-dried tomatoes adding a sweet and tangy contrast. For an extra touch of elegance, serve with a side of crusty bread to soak up the delicious sauce.

Spicy Carbonara with Chili Flakes

Venture into a world where classic Italian cuisine meets a fiery twist with this Spicy Carbonara, elevated by the bold kick of chili flakes. Perfect for those who cherish the creamy, comforting textures of traditional carbonara but crave an extra layer of warmth and spice.

Ingredients

• 8 oz of high-quality spaghetti
• 4 slices of thick-cut, smoky bacon, diced
• 2 large, farm-fresh eggs
• 1/2 cup of freshly grated Pecorino Romano cheese
• 1/4 cup of finely grated Parmesan cheese
• 2 cloves of garlic, minced
• 1 tsp of crushed red chili flakes
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic and chili flakes to the skillet, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. In a small bowl, whisk together the eggs, Pecorino Romano, Parmesan, black pepper, and sea salt until smooth.
5. Remove the skillet from heat. Quickly toss the drained spaghetti with the bacon and chili mixture, then gradually stir in the egg mixture, adding reserved pasta water as needed to create a silky sauce. Tip: The residual heat will cook the eggs safely without scrambling them.
6. Serve immediately, garnished with additional grated cheese and chili flakes if desired.

This Spicy Carbonara boasts a luxurious creaminess, punctuated by the heat of chili flakes and the savory depth of smoky bacon. For an extra touch of elegance, serve with a side of crusty artisanal bread to soak up every last drop of the sauce.

Carbonara with Shrimp and Lemon Zest

Elevating the classic carbonara to new heights, this version incorporates succulent shrimp and a bright hint of lemon zest, creating a dish that’s both luxurious and refreshing. Perfect for a summer evening, it balances rich flavors with a lightness that will leave your guests craving more.

Ingredients

• 8 oz spaghetti, preferably bronze-cut for a rougher texture that holds sauce better
• 2 large farm-fresh eggs, at room temperature for smoother incorporation
• 1/2 cup freshly grated Pecorino Romano cheese, sharp and salty
• 1/4 cup rich extra virgin olive oil
• 1/2 lb large shrimp, peeled and deveined, for a tender bite
• 2 cloves garlic, minced, for a pungent kick
• 1 tsp finely ground black pepper, for heat
• 1 tbsp lemon zest, freshly grated for a citrusy aroma
• 1/4 cup reserved pasta water, starchy and perfect for emulsifying the sauce

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, whisk together the eggs and Pecorino Romano cheese in a medium bowl until smooth. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add the minced garlic and black pepper, sautéing for 30 seconds until fragrant. Tip: Ensure the garlic doesn’t brown to avoid bitterness.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the hot pasta to the skillet with the garlic and pepper.
6. Remove the skillet from heat. Quickly stir in the egg and cheese mixture, tossing continuously to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
7. Add the reserved pasta water, a tablespoon at a time, until the sauce reaches a silky consistency. Tip: The starch in the water helps bind the sauce to the pasta.
8. Gently fold in the cooked shrimp and lemon zest, ensuring everything is evenly coated.

Yielded on a plate, this carbonara boasts a creamy texture with pops of juicy shrimp and a zesty lemon finish. Serve it with a crisp white wine to complement the dish’s richness and acidity.

Gluten-Free Carbonara with Rice Pasta

Venturing into the realm of gluten-free Italian cuisine, this dish marries the creamy indulgence of traditional carbonara with the delicate texture of rice pasta, offering a harmonious blend that delights the senses without compromise.

Ingredients

• 8 oz rice pasta, a gluten-free alternative with a satisfying al dente bite
• 4 slices of thick-cut bacon, chopped into 1/2-inch pieces for a smoky crunch
• 2 large farm-fresh eggs, at room temperature for a silky sauce
• 1/2 cup freshly grated Parmesan cheese, for a nutty depth
• 2 cloves garlic, minced to infuse a pungent aroma
• 1/4 cup rich extra virgin olive oil, to coat the pasta luxuriously
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the natural flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the rice pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining to adjust sauce consistency later.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. In the same skillet, sauté the minced garlic in the bacon fat for 30 seconds until fragrant but not browned. Tip: Garlic burns quickly; keep the heat medium and stir constantly.
4. In a small bowl, whisk the eggs, Parmesan cheese, black pepper, and sea salt until well combined. Tip: Tempering the eggs with a bit of pasta water prevents scrambling when mixed with hot pasta.
5. Drain the pasta and immediately add it to the skillet with the garlic. Remove from heat and quickly stir in the egg mixture, tossing vigorously to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Fold in the crispy bacon, reserving a few pieces for garnish. Serve immediately, garnished with extra Parmesan and bacon. Marvel at the creamy texture and rich flavors of this gluten-free carbonara, perfect for a cozy dinner or impressing guests with its elegant simplicity.

Carbonara with Brussels Sprouts and Bacon

Zesty and comforting, this Carbonara with Brussels Sprouts and Bacon transforms the classic Italian pasta into a hearty, vegetable-forward dish that’s perfect for any season. The crisp Brussels sprouts and smoky bacon add depth and texture, making every bite a delightful contrast of flavors.

Ingredients

• 8 oz spaghetti, preferably bronze-cut for a rougher texture that holds sauce better
• 4 slices thick-cut bacon, diced into 1/2-inch pieces
• 1 cup Brussels sprouts, trimmed and thinly sliced
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
• 1/4 cup heavy cream, for a luxuriously smooth sauce
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper, for a sharp bite
• 1/4 tsp sea salt, to enhance the natural flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet, add the sliced Brussels sprouts and minced garlic. Sauté in the bacon fat until the sprouts are tender and slightly caramelized, about 4 minutes. Season with salt and black pepper.
4. In a medium bowl, whisk together the eggs, heavy cream, and grated Pecorino Romano cheese until smooth.
5. Reduce the heat to low. Quickly add the drained spaghetti to the skillet with the Brussels sprouts. Pour the egg mixture over the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Stir in the crispy bacon, ensuring it’s evenly distributed throughout the pasta.
7. Serve immediately, garnished with additional grated Pecorino Romano cheese and a sprinkle of black pepper.

Unbelievably creamy with a satisfying crunch from the Brussels sprouts and bacon, this dish is a modern twist on carbonara that’s sure to impress. For an extra touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up the sauce.

Carbonara with Asparagus and Prosciutto

Venturing into the realm of classic Italian cuisine with a twist, this Carbonara with Asparagus and Prosciutto marries the creamy, velvety texture of traditional carbonara with the crisp, fresh flavors of spring. Elegantly balanced, the dish is a testament to the beauty of combining simple, high-quality ingredients into a symphony of flavors.

Ingredients

• 8 oz of dried spaghetti
• 4 slices of thinly sliced prosciutto, torn into bite-sized pieces
• 1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces
• 2 large farm-fresh eggs
• 1/2 cup of freshly grated Pecorino Romano cheese
• 1/4 cup of freshly grated Parmigiano-Reggiano cheese
• 2 cloves of garlic, minced
• 2 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the asparagus pieces to the skillet and sauté until bright green and slightly tender, about 3 minutes. Tip: For extra flavor, let the asparagus get a slight char.
4. Push the asparagus to one side of the skillet and add the prosciutto pieces. Cook until crispy, about 2 minutes per side.
5. In a small bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the asparagus and prosciutto.
7. Remove the skillet from heat and quickly stir in the egg mixture, tossing vigorously to coat the pasta. Tip: The residual heat will cook the eggs without scrambling them.
8. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached. Tip: This step ensures a silky, smooth sauce.
9. Serve immediately, garnished with additional grated cheese and black pepper if desired.

Gloriously creamy with a delightful crunch from the asparagus and a salty bite from the prosciutto, this dish is a celebration of textures and flavors. For an extra touch of elegance, serve with a glass of crisp white wine and a sprinkle of fresh herbs.

Carbonara with Sweet Corn and Basil

Delightfully combining the creamy richness of traditional carbonara with the sweet crunch of summer corn and the aromatic freshness of basil, this dish is a celebration of seasonal flavors. Perfect for a sophisticated yet comforting meal, it transforms simple ingredients into an extraordinary culinary experience.

Ingredients

• 8 oz of high-quality spaghetti
• 4 slices of thick-cut bacon, diced
• 2 ears of sweet corn, kernels cut off
• 2 large farm-fresh eggs
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 cup of heavy cream
• 1/4 cup of fresh basil leaves, thinly sliced
• 2 cloves of garlic, minced
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic and sweet corn kernels to the skillet. Sauté for 3 minutes until the corn is slightly caramelized. Tip: Stir occasionally to prevent burning.
4. In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, black pepper, and sea salt until smooth.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and corn.
6. Remove the skillet from heat and quickly stir in the egg mixture, tossing vigorously to coat the pasta. Tip: The residual heat will cook the eggs without scrambling them.
7. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
8. Gently fold in the sliced basil leaves, reserving a few for garnish.

Unveil a dish where the velvety sauce clings to each strand of pasta, punctuated by the sweetness of corn and the peppery bite of fresh basil. Serve it in warmed bowls with an extra sprinkle of Parmesan and a basil leaf on top for a touch of elegance.

Carbonara with Roasted Red Peppers

Glistening under the soft kitchen light, this Carbonara with Roasted Red Peppers is a harmonious blend of creamy textures and smoky sweetness, offering a twist on the classic Italian pasta that’s both luxurious and comforting.

Ingredients

• 8 oz of dried spaghetti, preferably bronze-cut for a rougher texture that holds sauce better
• 4 slices of thick-cut bacon, diced into 1/2-inch pieces for a meaty, savory bite
• 2 large farm-fresh eggs, at room temperature for a smoother emulsion
• 1/2 cup of freshly grated Pecorino Romano cheese, sharp and salty
• 1/4 cup of heavy cream, rich and velvety
• 1 roasted red pepper, thinly sliced, adding a sweet and smoky dimension
• 2 cloves of garlic, minced, for a pungent depth
• 1/4 tsp of finely ground black pepper, for a subtle heat
• 1 tbsp of extra virgin olive oil, fruity and robust
• Salt, to season the pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic and roasted red pepper slices to the skillet, sautéing for 2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. In a small bowl, whisk together the eggs, heavy cream, grated Pecorino Romano, and black pepper until smooth.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and peppers, tossing to combine.
6. Remove the skillet from heat and quickly stir in the egg mixture, using the residual heat to create a creamy sauce. Tip: Add reserved pasta water a tablespoon at a time if the sauce is too thick.
7. Serve immediately, garnished with additional grated cheese and black pepper if desired.

Rich and velvety, the sauce clings to each strand of pasta, while the roasted red peppers offer bursts of sweetness against the salty bacon. For an extra touch of elegance, serve with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of sauce.

Carbonara with Artichokes and Parmesan

Brimming with the luxurious simplicity of Italian cuisine, this Carbonara with Artichokes and Parmesan transforms humble ingredients into a dish of sublime comfort and sophistication. The creamy sauce clings to each strand of pasta, while the artichokes add a tender bite and the Parmesan brings a salty depth.

Ingredients

• 8 oz of dried spaghetti, preferably bronze-cut for a rougher texture that holds sauce better
• 2 large farm-fresh eggs, at room temperature for a smoother sauce
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• 4 slices of thick-cut pancetta, diced into 1/4-inch pieces
• 1 cup of marinated artichoke hearts, drained and quartered
• 2 cloves of garlic, minced to release their aromatic oils
• 1/4 tsp of finely ground black pepper, for a subtle heat
• 1 tbsp of rich extra virgin olive oil, for sautéing
• 1/2 cup of reserved pasta water, to adjust sauce consistency

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Tip: Salt the water like the sea to season the pasta from within.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy and golden, about 5 minutes. Tip: Render the pancetta slowly to maximize flavor without burning.
3. Add the minced garlic and artichoke hearts to the skillet, sautéing for 2 minutes until the garlic is fragrant but not browned.
4. In a small bowl, whisk the eggs and grated Parmesan together until smooth. Tip: Temper the eggs by slowly adding hot pasta water to prevent scrambling.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and artichokes, tossing to combine.
6. Remove the skillet from heat and quickly stir in the egg and Parmesan mixture, adding reserved pasta water as needed to create a silky sauce that coats the pasta. The residual heat will cook the eggs safely.
7. Season with black pepper and serve immediately, garnished with additional Parmesan.

Unveil a dish where the creamy sauce marries perfectly with the al dente pasta, and the artichokes offer a delightful contrast. For an extra touch of elegance, serve with a crisp white wine that complements the richness of the Carbonara.

Carbonara with Smoked Salmon and Dill

Unveiling a twist on the classic carbonara, this version marries the luxurious smokiness of salmon with the fresh, herbal notes of dill, creating a dish that’s as visually stunning as it is delectable.

Ingredients

• 8 oz of high-quality smoked salmon, thinly sliced
• 1 cup of freshly grated Parmigiano-Reggiano cheese
• 3 large farm-fresh eggs, yolks only
• 1 lb of artisanal spaghetti
• 2 tbsp of rich extra virgin olive oil
• 1/4 cup of finely chopped fresh dill
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While the pasta cooks, whisk together the egg yolks, Parmigiano-Reggiano, and half of the dill in a medium bowl until smooth.
4. Heat the olive oil in a large skillet over medium heat, then add the smoked salmon, cooking just until it begins to crisp slightly, about 2 minutes.
5. Drain the pasta, reserving 1/2 cup of the cooking water, then immediately add the hot pasta to the skillet with the salmon.
6. Remove the skillet from heat and quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce coats the pasta beautifully.
7. Season with sea salt and black pepper, then garnish with the remaining dill before serving.

Zesty and creamy, this carbonara offers a perfect balance of flavors, with the smoky salmon and fresh dill elevating the dish to new heights. Serve it with a crisp white wine to complement its richness.

Carbonara with Butternut Squash and Sage

Elevating the classic carbonara, this version introduces the sweet, nutty flavors of butternut squash and the earthy aroma of sage, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 8 oz of high-quality spaghetti
• 1 cup of diced butternut squash, roasted to caramelized perfection
• 4 slices of thick-cut bacon, chopped into bite-sized pieces
• 2 farm-fresh eggs, beaten
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of finely chopped fresh sage
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Preheat your oven to 400°F. Toss the diced butternut squash with 1 tbsp of olive oil, sea salt, and black pepper. Roast on a baking sheet for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
3. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
4. Lower the heat to medium-low. Add the roasted butternut squash and chopped sage to the skillet, sautéing for 2 minutes to infuse the flavors.
5. Quickly whisk the beaten eggs and Parmesan cheese in a bowl. Remove the skillet from heat and immediately add the hot spaghetti, tossing to coat. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Stir in the crispy bacon, then season with additional black pepper to taste.

Zesty and rich, this carbonara variation offers a delightful contrast between the creamy sauce and the sweet, caramelized squash. Serve it garnished with extra Parmesan and a sprinkle of fresh sage for an elegant presentation that’s sure to impress.

Carbonara with Black Truffle and Egg Yolk

Mastering the art of Italian cuisine reaches new heights with this luxurious twist on the classic Carbonara, where the earthy depth of black truffle meets the creamy richness of egg yolk, creating a dish that’s as indulgent as it is elegant.

Ingredients

• 8 oz of high-quality spaghetti
• 4 slices of thick-cut, artisanal pancetta, diced
• 2 farm-fresh egg yolks
• 1/2 cup of freshly grated Pecorino Romano cheese
• 1/4 cup of finely grated Parmigiano-Reggiano cheese
• 1 small black truffle, shaved
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden, about 5 minutes. Tip: Render the fat slowly to ensure the pancetta becomes perfectly crisp without burning.
3. In a small bowl, whisk together the egg yolks, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until smooth. Tip: Room temperature egg yolks blend more smoothly into the sauce.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta, tossing to coat.
5. Remove the skillet from heat. Quickly stir in the egg yolk mixture, adding reserved pasta water a little at a time until the sauce reaches a silky consistency. Tip: The residual heat from the pasta will cook the egg yolks gently, creating a creamy sauce without scrambling.
6. Garnish with shaved black truffle and serve immediately. The dish boasts a velvety texture, with the truffle’s aroma elevating the savory pancetta and rich egg yolk sauce. For an extra touch of luxury, serve with a drizzle of truffle oil.

Carbonara with Leeks and White Wine

Gracefully blending the rustic charm of traditional Italian cuisine with a modern twist, this Carbonara with Leeks and White Wine offers a symphony of flavors that dance on the palate. The leeks add a subtle sweetness, perfectly complementing the rich, creamy sauce and the sharpness of the white wine.

Ingredients

• 8 oz of high-quality spaghetti
• 4 slices of thick-cut, smoky bacon, diced
• 2 large, farm-fresh eggs
• 1/2 cup of freshly grated Pecorino Romano cheese
• 1/4 cup of dry white wine, preferably Chardonnay
• 2 medium leeks, white and light green parts only, thinly sliced
• 2 cloves of garlic, minced
• 1/4 tsp of finely ground black pepper
• 1 tbsp of rich extra virgin olive oil
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Tip: Reserve 1 tbsp of bacon fat for added flavor.
3. Add the sliced leeks and minced garlic to the skillet with the bacon. Sauté until the leeks are soft and translucent, about 3-4 minutes.
4. Pour in the white wine, scraping the bottom of the skillet to deglaze. Allow the wine to reduce by half, about 2 minutes. Tip: This step enhances the depth of flavor.
5. In a small bowl, whisk together the eggs, grated Pecorino Romano, and black pepper until smooth.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the leek and bacon mixture, tossing to combine.
7. Remove the skillet from heat. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs without scrambling them.
8. Season with salt to taste and serve immediately.

Perfectly balanced, this dish boasts a creamy texture with a delightful contrast from the crispy bacon and tender leeks. For an extra touch of elegance, garnish with a sprinkle of freshly grated Pecorino Romano and a twist of black pepper.

Conclusion

Outstanding! This roundup of 18 creamy carbonara sauce recipes offers a treasure trove of delicious options for every home cook. Whether you’re a carbonara connoisseur or trying it for the first time, there’s a recipe here to delight your taste buds. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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