Creamy Carbonara

Ingredients

100g spaghetti

3 pieces of back bacon

50g whipped cream

10g Parmigiano Reggiano (finely grated)

​30ml Reserved pasta water (starchy water is crucial here for the sauce to cling)

black pepper

Method:

​1. Crisp the Meat: Pan fry the bacon in a large skillet until crispy. Turn the heat to low.  

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2. Infuse the Cream: Pour the whipping cream directly into the skillet with the meat and rendered fat. Add a dash of black pepper. Let it simmer gently for 1–2 minutes until it begins to reduce and thicken slightly.

3. ​Emulsify: Add your cooked pasta and pasta water to the skillet. Toss to coat the noodles in the simmering cream.

​4. The Cheese Fold: Turn off the heat completely. Sprinkle the Parmigiano Reggiano over the pasta in three stages, tossing vigorously between each addition.

​Note: Adding the cheese in stages prevents it from clumping into a single ball.

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5. Adjust Consistency: If the sauce looks too thick, add one more splash of pasta water.

Serve hot!