This 

Creamy Carbonara recipe is a plate of heavenly, creamy

pasta. Silky spaghetti with crispy pancetta in a super creamy and
cheesy sauce. Simply delicious and so easy to make at home.
Crispy pancetta is my absolute favorite member of the vegetable food
group. Wait…you mean it’s not a vegetable? Well this is Jo Cooks world,
and in this world – we get 3 – 4 servings of pancetta a day. This
delectable pork topper adds the perfect texture and flavor to our creamy
dreamy oh so silky carbonara.

What Is Carbonara?
At its core, this Italian dish is from Rome and is super super simple. It’s
made from egg, hard sharp cheese, pepper, and guanciale – a cured
pork. If guanciale is a little too hard to find pancetta or bacon works in a
snap.

My carbonara recipe uses some cream to thicken it all up and ensure it

really sticks to your ribs. Yes, I know the traditional dish doesn’t have
cream in it, but that’s why this is creamy carbonara!

Ingredient Notes
 Pasta – I used spaghetti for that fork twirling goodness, feel free to
use any pasta you have on hand.
 Pancetta – Our key pork treat, feel free to substitute bacon if that’s
what is on hand.
 Cream – I used half and half but if you’d like to cut back on
calories feel free to use a lighter cream or whole milk.
 Eggs – Just the yolks! Save those whites for breakfast tomorrow
morning.
 Cheese – You need a sharp hard cheese like Parmesan or
Pecorino, today I opted for parm!
 Pepper – Just fresh ground pepper today, no need for salt!
 Basil – Fresh and chopped up fine for some fragrant garnish.

How To Make Creamy Carbonara

1. Prepare the pasta: Bring a large pot of salted water to boil over
high heat. Add the pasta and cook according to package instructions.
Drain and set aside.
2. Crisp the pancetta: Add the pancetta to a large skillet and saute
over medium-low heat until crisp. Transfer the pancetta to a bowl
using a slotted spoon.
3. Get saucey: Add the half and half to the skillet and bring to a
simmer. Whisk the egg yolks into the sauce followed by the
Parmesan cheese. Stir in the black pepper. Taste for salt and season
if needed.
4. Finish the carbonara: Add the cooked spaghetti, bacon and basil
to the skillet and toss well to combine. Garnish with more cheese and
serve hot!