Creamy Carbonara

This Creamy Carbonara isn’t just pasta – it’s a silky, indulgent experience that’ll have you wondering how something so luxurious could be so simple to make.

The secret lies in the perfect balance of rich egg yolks, freshly grated Parmesan, and crispy pancetta, all working together to create a sauce that’s pure velvet. No cream needed – just traditional techniques that deliver restaurant-quality results right in your kitchen.

Ingredients

• 8 ounces spaghetti
• 6 ounces pancetta, finely diced
• 2 large egg yolks
• 1½ cups Parmesan cheese, freshly grated
• 1 teaspoon black pepper, freshly ground
• 4 tablespoons fresh basil, chopped
• Salt for pasta water

Steps

1. Bring a large pot of generously salted water to a rolling boil. Cook spaghetti according to package directions until al dente (about 9-11 minutes).
2. While pasta cooks, crisp pancetta in a large skillet over medium heat until golden brown (6-8 minutes). Transfer to a paper towel-lined plate.
3. In a bowl, whisk egg yolks with 1 cup of the Parmesan cheese until well combined.
4. Reserve 1 cup pasta water before draining. Return pasta to pot and, working quickly, stir in egg mixture, remaining cheese, and pancetta. Add pasta water as needed for desired consistency.
5. Season with fresh black pepper and garnish with chopped basil. Serve immediately while hot.

Smart Swaps

• Use guanciale instead of pancetta for authentic Roman flavor
• Substitute pecorino romano for Parmesan for sharper taste
• Try bucatini pasta for extra sauce-gripping ability

Make It Diabetes-Friendly

• Use zucchini noodles (reduces carbs by 32g per serving)
• Choose whole grain spaghetti (adds 6g fiber per serving)
• Portion size: limit to 1 cup serving (45g carbs)
• Pair with roasted vegetables to reduce glycemic impact
• Add 2 tablespoons chia seeds to sauce for extra fiber

Pro Tips

• Never add cream – authentic carbonara relies on eggs for creaminess
• Temper eggs with pasta water to prevent scrambling
• Use room temperature eggs for smoother sauce
• Reserve extra pasta water – sauce thickens quickly