Cheesy Cabanara
Get ready to indulge in ultimate comfort with this irresistibly creamy Cheesy Carbonara! This twist on the classic dish pairs the smoky goodness of crispy bacon or pancetta with a luxurious sauce made from egg yolks, heavy cream, and two types of cheese—Parmesan for its nutty depth and mozzarella for that signature melty, gooey texture. Enhanced with fragrant garlic and a touch of freshly ground black pepper, this decadent pasta is perfect for busy weeknight meals or indulgent weekend feasts. Ready in just 30 minutes, this recipe yields restaurant-quality pasta that tastes like a hug in every bite. Garnish with fresh parsley for a pop of color, and serve it straight from the pan while it’s hot and cheesy! Perfect for fans of cheesy pasta recipes and easy carbonara variations.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams bacon or pancetta
- 4 pieces egg yolks
- 100 milliliters heavy cream
- 100 grams Parmesan cheese, grated
- 100 grams mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper, freshly ground
- to taste parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Heat the olive oil in a large skillet over medium heat. Add the bacon or pancetta and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the minced garlic to the skillet with the bacon fat and sauté for 1 minute until fragrant. Turn off the heat and let the pan cool slightly.
In a medium bowl, whisk together the egg yolks, heavy cream, grated Parmesan cheese, and a pinch of salt and black pepper.
Slowly add the reserved hot pasta water, a small drizzle at a time, to the egg mixture while constantly whisking. This tempers the eggs and prevents scrambling.
Add the drained spaghetti to the skillet, tossing it in the bacon fat and garlic until well coated. Pour the egg and cream mixture over the pasta, stirring quickly and continuously to create a smooth and creamy sauce.
Mix in the crispy bacon and shredded mozzarella cheese, tossing the pasta until the cheese melts and becomes stretchy and gooey.
Season the pasta with more black pepper and additional salt, if needed. Serve immediately with a sprinkle of chopped parsley, if desired.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 7335 mg | 319% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.0 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1996 mg | 154% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
