Carbonara with cream, let's break the taboo!
Carbonara with cream is an explicit provocation and an invitation to change the rules of the game, because even traditional dishes can accommodate ingredients that give the recipe a twist.
Ingredients · Servings 4 people
- 350 g spaghetti
- 300 g bacon
- 80 g grated pecorino cheese
- 60 g fresh cream
- 4 egg yolks
- sale
- baby
Method · 20 min
- For the carbonara with cream recipe, cook the pasta in boiling salted water.
- Cut the guanciale into sticks and brown them in a non-stick pan until some of the fat has rendered and the texture is crispy.
- In a large bowl, combine the egg yolks, pecorino, cream, and a generous sprinkling of pepper. Add a little of the guanciale fat.
- Drain the spaghetti al dente and pour it into the bowl with the egg yolk sauce. Divide it among the plates and garnish with the bacon sticks.
- Wine pairing: The creaminess of the cream and eggs calls for a wine that cleanses the palate, like the bubbles of a Classic Method sparkling wine. Choose one with good freshness and structure, such as those made with Pinot Noir grapes grown in the mountains. Ferrari's Trento Perlé Nero Riserva 2016 is multifaceted and elegant, with fruity, buttery, and mineral aromas. €74, ferraritrento.com
Can you put carbonara in cream?
In this recipe, we've dared to deviate from the classic carbonara tradition and added cream. Beaten egg yolks are mixed with pecorino, cream, pepper, and a little of the guanciale fat. The spaghetti is drained, tossed in the sauce, tossed, and topped with the browned guanciale.
Why do you put cream in carbonara?
We added cream to the carbonara to give the sauce a creamier texture and make the dish more satisfying. The cream helps prevent the egg from thickening too much or from breaking apart in the heat of the pasta.
