I’m usually all about tomatoey pasta dishes, but sometimes, creamy just wins. And this spaghetti carbonara? Total tastebud magic. It’s not the traditional Italian version but hey, we’ll leave that to the pros. This version is cozy, quick, and totally satisfying. It’s got melty cheese, smoky bacon, and a silky sauce that hugs every noodle. Tried and tested more times than I can count and it never lets me down.
Method
1. Sizzle Time – Cooking the Bacon and Onion
Start by heating 1 teaspoon of olive oil in a large frying pan over medium heat. Once the oil is warm, add your chopped bacon medallions and diced onion. Stir them around the pan and cook for about 5–7 minutes, or until the bacon starts to crisp and the onions turn golden and soft. This step builds the base flavor for the whole dish, so take your time here and let the bacon and onion really do their thing. Your kitchen will smell amazing already!
2. Creamy Base – Melting the Cheese Spread
With the bacon and onions now cooked through and fragrant, it’s time to build your creamy base. Sprinkle in the salt and pepper, and then add your soft cheese spread (either Dairylea or Primula). Stir it well so the cheese melts down into the pan and coats the bacon and onion. You should have a thick, cheesy mixture starting to form. Keep the heat on medium to low here so nothing sticks or burns.
3. Boil the Pasta – While the Sauce Comes Together
While your cheesy base is warming up, get your pasta water boiling in a separate large pot. Add a generous pinch of salt to the water, then toss in the 300g of wholewheat spaghetti. Cook it according to the package instructions until it’s al dente firm but cooked through. This usually takes around 10–12 minutes. While the pasta is boiling, keep checking your sauce and give it a stir every now and then.
4. Sauce Magic – Making It Creamy and Smooth
Now it’s time to add the wet ingredients to your sauce. Lower the heat and gently stir in the skimmed milk, lighter-than-light mayo, and the egg yolk. Make sure to mix these in slowly and evenly especially the egg yolk to avoid scrambling. Keep the heat on low and stir continuously. Let the sauce gently simmer for 5–10 minutes. It will thicken slightly and take on that rich, creamy carbonara texture. Be patient here low and slow is the key.
5. Pasta Toss – Bringing It All Together
Once your spaghetti is perfectly cooked, use a mug or cup to scoop out about a cup of the starchy pasta water this will help loosen and bind your sauce later. Drain the rest of the pasta and immediately transfer it to the pan with the sauce. Sprinkle in the grated parmesan cheese and start mixing everything together with tongs or a large spoon. Slowly pour in some of the reserved pasta water, a little at a time, until the sauce reaches your desired creaminess. It should coat the spaghetti smoothly without being runny. Give it one final toss and you’re ready to serve!
Necessary Tools
To make this dish, you’ll need
- 1 large frying pan
- 1 large pot for boiling pasta
- Measuring spoons
- A sharp knife and cutting board
- Tongs or a big spoon to toss it all together
- A cheese grater (for that parmesan magic!)
Spaghetti Carbonara – The Creamy Comfort Food That Hits Just Right
Cuisine: ItalianDifficulty: Easy3
servings15
minutes20
minutes35
minutesIngredients
Here’s everything you’ll need for this creamy dream
1 tsp olive oil
1 onion (diced)
10 bacon medallions (chopped)
1 tsp salt
1 tsp pepper
75g light Dairylea cheese spread (Primula works too!)
150ml skimmed milk
2 tbsp lighter than light mayo
1 egg yolk
300g wholewheat spaghetti
A splash (or more!) of pasta water
20g grated parmesan cheese
Directions
- Sizzle Time Heat your olive oil in a frying pan. Toss in your chopped bacon and onion. Cook until everything’s golden and smells amazing.
- Creamy Base Add in your garlic, salt, pepper, and the soft cheese spread. Stir until it’s all melty and combined.
- Boil the Pasta While your sauce is coming together, get your spaghetti boiling in a separate pot.
- Sauce Magic Add the milk, mayo, and egg yolk to the sauce. Stir well and let it simmer on low for 5–10 minutes until it’s nice and creamy.
- Pasta Toss Once your pasta is cooked, save a cup of that starchy pasta water (don’t skip this!). Drain the rest. Add the spaghetti straight into your creamy sauce, sprinkle in the parmesan, and mix it all up. Add a little pasta water at a time until you get that dreamy silky texture. Done!
Notes
- Don’t skip saving that pasta water it’s the secret to that smooth, glossy sauce.
- Make sure your pan isn’t too hot when you add the egg yolk, or it could scramble instead of mix smoothly.
- Keep stirring when adding the dairy mix to avoid any curdling.
- Add the parmesan after the heat is lowered so it melts without clumping.
Serving Suggestions
This pasta is perfect on its own, but if you want to go the extra mile
- Add a sprinkle of fresh parsley for color
- Serve with garlic bread on the side
- A crisp green salad pairs really well
- Top with extra parmesan (because there’s no such thing as too much cheese)
Fun Fact
Did you know the traditional Italian carbonara doesn’t have cream or cheese spread? It’s usually just egg, parmesan, black pepper, and guanciale (a fancy kind of cured pork). But guess what our version is still absolutely delicious.
Conclusion
So there you have it my not-so-traditional but oh-so-tasty spaghetti carbonara. It’s creamy, cozy, and easy enough for a weeknight dinner, but still special enough to feel like a treat. Whether you’re a pasta pro or just starting out in the kitchen, this one’s a winner. Give it a try, and let those tastebuds do a happy dance.
