Spaghetti Carbonara is one of the favorite dishes from Italy. Creamy and rich in its taste from the combination of egg and ham, served with a lot of parmesan. The original recipe is only made with egg, but I am going to show you another way you can cook it. This recipe uses a combination of egg and heavy cream for the sauce, which allows you to use fewer eggs per portion and also makes it very moist from the cream.
If you love spaghetti carbonara but want to try out another recipe, you should go for this one and try if you like the twist with added heavy cream.
While the spaghetti are cooking in the salt water, you have time to make your sauce. But if you are a slow cooker or just at the beginning of your cooking career, start with the sauce first. There is nothing more annoying if your pasta is al dente, but the sauce is not finished.
This spaghetti carbonara recipe uses a combination of egg and heavy cream for the sauce, which allows you to use fewer eggs per portion and also makes it very moist from the cream.
- 2 tbsp butter
- 1 onion
- 2 cloves garlic
- 100 g ham
- 2 eggs
- 40 g parmesan grated
- 1 tbsp chives minced
- 60 ml heavy cream
- salt pepper, nutmeg
- 200 g spaghetti
Bring a large pot of salt water to the boil and cook the spaghetti al dente.
Meanwhile, peel and slice the onion and garlic cloves very thin. Cut the ham into small cubes.
Preheat a non-stick frying pan with the butter. Add the onion and garlic and cook for 3 minutes.
Add the ham and cook for another 3 minutes. Set aside.
Meanwhile, mix the egg, grated parmesan, minced chives and heavy cream in a separate bowl. Season it with salt, pepper, and nutmeg.
When the spaghetti are al dente, drain them but keep one cup of the cooking water.
Put the spaghetti back to the pot and all other ingredients.
Place it on the lowest possible heat and mix for 2 minutes until well combined. If it gets too try, you can add some of the pasta water.
Serve your spaghetti carbonara with grated parmesan.