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Spaghetti carbonara with cream

Spaghetti "Carbonara" with Cream

Nontradtional spaghetti carbonara recipe containing bacon, eggs, Romano cheese, cream, white wine, and garlic
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Main Course, Pasta
Cuisine American, Italian
Servings 6
Calories 570 kcal

Ingredients
  

  • 8 strips bacon diced
  • 1 lb spaghetti
  • 4 cloves garlic minced
  • 1 cup white wine dry
  • 1/2 cup heavy cream
  • 1/2 cup pecorino romano cheese freshly grated, may substitute parmigiano reggiano
  • 3 eggs
  • salt and pepper to taste

Instructions
 

  • Place stainless steel or cast-iron pan over medium heat, and add diced bacon while pan is still cold (this will allow fat to render slowly and prevent sticking). Cook to desired doneness and remove to paper towel-lined plate. 
  • Bring large pot of water to a rapid boil. Salt generously and add spaghetti, stirring once to prevent noodles from sticking. Boil to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
  • Turn pan that bacon was cooked in down to medium-low. Add minced garlic to bacon fat, and sauté while stirring for not more than 30 seconds. Do not allow to burn. Add white wine to pan and cook 5 min, or until alcohol smell has dissipated and volume has reduced by half.
  • Turn pan down to lowest setting and add cream. Stir to combine. Add grated cheese and stir periodically until pasta is done. If sauce starts to bubble on lowest burner setting, remove from heat for a few minutes. Add bacon bits back into sauce. Taste and add salt and pepper to your preference.
  • In large bowl, crack 1 whole egg and add two egg yolks. Whisk well. Add noodles to bowl with eggs and toss very quickly to coat. Immediately combine with sauce. Do not place back over burner. Serve immediately. 

Notes

*Timing is important in this recipe. You want your sauce and your noodles to be ready at the same time. I boil my water while the bacon is cooking and add the noodles while the wine is reducing. If you stove is very slow to boil water, start earlier, and if you're using fresh pasta wait to cook it until the sauce is nearly done.
**The eggs in this recipe are cooked by contact with the hot noodles and sauce. However, there may be some risk to vulnerable individuals including infants, pregnant women, and the immunocompromised if they do not cook completely.
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