Pasta alla Carbonara con Panna is just a fancy way of saying Pasta with Carbonara Sauce. Whether you use small pasta, linguini or bucatini to make a bucatini all carbonara - it's all delicious!
Creamy Carbonara alla Panna is a great alternative if your are tired of having pasta with tomato sauce. Made with a few simple ingredients that are in your fridge right now, this Pasta with Creamy Carbonara will be a winner at dinner tonight!
This Italian pasta carbonara recipe is made with eggs, grated parmesan cheese and milk or cream and cured pork of some kind.
What makes this Italian Pasta dish with Carbonara sauce so special? Simplicity. This dish comes together in minutes and can literally be made and on the table in less than 30 minutes.
This dish for linguini alla carbonara con panna sauce can be made at any time of the year. In fact, make it any day of the week.
Similar to pasta alla carbonara sauce is a pasta all panna sauce, which also can be ready and on the table in 20 minutes or less. Pasta with Alla Panna Sauce is also another family favorite.
For meals with more protein, try this Chicken Cacciatore made in one skillet which is a hearty meal for a hungry crowd.
For dessert Fudgy Chocolate Brownies are always a crowd pleaser. Because who doesn't like chocolate, right?
Ingredients Needed to make Pasta Carbonara Recipe?
You will need the following ingredients to make your carbonara sauce:
- prosciutto, pancetta or bacon (some form of pork, cured)
- heavy cream or milk
- parmesan cheese
For quantities, see recipe card.
Additionally, you can add other ingredients like tomatoes and herbs and spices. If you have read some of my other posts, you will notice that I tend to venture outside of tradition when it comes to cooking. And, I think that's ok.
Instructions on How to Make Fettuccini with Carbonara Sauce
Whisk eggs and cream in a small bowl until smooth. Set aside.
In a large fry pan, brown pancetta and garlic. In a large saucepan boil water.
Once the water has come to a boil, add salt and pasta and cook pasta until al dente (soft but not mushy having a little bit of a crisp) about 7 to 10 minutes.
You’ve gone through all this trouble to make your home made carbonara sauce. Don’t ruin it by pouring it over soggy pasta. Always cook your pasta as directed by the product instructions and remove the pasta when it’s al dente. Al dente means cooked but firm to the bite.
Using a pasta scoop, scoop the pasta from the pot into the frypan with the pancetta. If draining the pasta, reserve ½ cup pasta water add to the fry pan with the pasta. (While the heat is off).
Add the butter and let melt. Add egg mixture and cheese and stir pasta until well combined and creamy. The egg should cook to a creamy consistency with the heat of the pasta. However, if you want it cooked more, turn the heat on and cook to your preference.
Remove from heat and garnish with parsley.
Pasta water has starch that has been released by the pasta. That starch helps to allow the sauce or pasta topper to stick to the pasta as you mix everything together in the pan or in a bowl.
When I’m making a sauce or any type of pasta topper, I like to make the sauce or sauté the vegetables in a wide frypan. I’ll cook it up in the frypan and then I'll add the pasta to the frypan directly from the pot I cooked the pasta using a pasta scoop. If I drain the pasta, I'll reserve some pasta water to add to the bowl and combine all the ingredients.
HINT: Avoid rinsing pasta and reserve pasta water to add to the pasta bowl to help the sauce stick to the pasta.
Substitutions and Variations
This is another time when you can get creative and use your noodle. Any type of pasta will do, you don't need to limit pasta all carbonara to fettucine.
- Pasta - if you don't have fettucine, you can use spaghetti or even penne or rotini.
- Pancetta - if you don't have pancetta, use prosciutto, bacon or ham.
- Cream - if you want to use something with a lower fat content, use milk or even a dairy free milk like almond milk.
I use a large 12 " non-stick frypan when I'm making my sauces like this one here. But if you don't have one exactly like this don't worry. Just try to use one that is non-stick, that's the most important thing.
A good pasta scoop and cutting board comes in handy too for cutting ingredients as well.
Store leftovers refrigerated in an airtight container for a maximum of 3 days. Warm up on the stove top with little bit of oil or heat up in a microwave safe container.
Freezing this pasta dish isn't recommended.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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Other Main Dishes
Pasta with Creamy Carbonara Sauce
- 250 g pasta
- 4 eggs lightly beaten
- ½ cup parmesan cheese grated
- 250 grams pancetta or prosciutto or bacon
- 1 teaspoon salt for pasta water
- 2 sprigs of parsley
- 6 cups water for boiling pasta
- 2 teaspoons of butter
- 1 garlic clove chopped
- ground pepper to taste
- Whisk eggs and cream in a small bowl until smooth. Set aside.
- In a large fry pan, brown pancetta and garlic.
- In a large saucepan boil water. Once the water has come to a boil, add salt and pasta and cook pasta until al dente (soft but not mushy having a little bit of a crisp) about 7 to 10 minutes.
- Using a pasta scoop, scoop the pasta from the pot into the frypan with the pancetta. If draining the pasta, reserve ½ cup pasta water add to the fry pan with the pasta. (While the heat is off).
- Add the butter and let melt. Add egg mixture and cheese and stir pasta until well combined and creamy.
- The egg should cook to a creamy consistency with the heat of the pasta. However, if you want it cooked more, turn the heat on and cook to your preference.
- Remove from heat and garnish with parsley.
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