Carbonara with Cream

Ok, so this carbonara is with cream. And before you shake your head let me tell you why. You see my sister she can’t eat eggs and she’s never had a carbonara because of that. So I made her one. Just like this, with cream. And it got me thinking how many other people haven’t had the chance to enjoy food because of one ingredient. And I get it, this technically it’s not carbonara but to my sister who got to taste this for the first time does that even matter. 



Serves: 2

Prep Time: 2

Cooking Time: 14 minutes

Total Time: 14 minutes


160g Spaghetti

200ml heavy cream

150g pancetta/bacon

50g pecorino/parmesan

Cracked pepper




  1. Add spaghetti to pot of boiling water
  2. Add pancetta to cold pan and bring up to a medium heat
  3. Remove pancetta from pan and set aside to crisp up
  4. Deglaze pan with a ladle of pasta water before adding cream and spaghetti once it is al dente
  5. Continue to cook pasta for a minute before removing from the heat and mixing in the pecorino and cracked pepper
  6. Continue to agitate pan until a nice thick creamy sauce coats the pasta. You can add more pasta water if it gets too thick
  7. Add the pancetta back in and serve with fresh grated pecorino on top

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