How To Prepare Carbonara Recipe With Cream And Ham The Best

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Carbonara. The very name conjures images of rich, silky sauce clinging to perfectly cooked pasta, studded with salty ham and flecked with black pepper. It’s a dish that’s deceptively simple yet endlessly satisfying, a true testament to the power of a few high-quality ingredients.

This recipe takes you through the steps of creating a classic carbonara with cream and ham, focusing on technique and flavor balance. No unnecessary bells and whistles, just pure, delicious comfort food.

Ham Carbonara
Ham Carbonara


1 pound dried spaghetti (or your preferred long pasta)

  • 4 large egg yolks
  • 1/2 cup grated Pecorino Romano cheese, plus extra for serving
  • 1/4 cup heavy cream
  • 6 ounces thinly sliced prosciutto or pancetta, diced
  • 2 tablespoons unsalted butter
  • 1/4 cup dry white wine (optional)
  • Freshly ground black pepper, to taste
  • Salt, to taste

  • Instructions:

    1. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions for al dente. Reserve about 1 cup of the pasta water before draining.

    2. While the pasta cooks, prepare the sauce. In a large bowl, whisk together the egg yolks, Pecorino Romano cheese, and heavy cream. Season with a generous amount of black pepper.

    3. In a separate pan, melt the butter over medium heat. Add the diced prosciutto or pancetta and cook until crispy, about 5-7 minutes.

    4. If using white wine, add it to the pan with the prosciutto and cook for an additional minute, scraping up any browned bits from the bottom. Allow the alcohol to cook off slightly.

    5. Once the pasta is cooked, drain it, reserving the pasta water. Immediately transfer the hot pasta to the pan with the prosciutto. Toss to coat the pasta with the rendered fat.

    6. Remove the pan from the heat. Working quickly, add the egg yolk mixture to the pasta and toss vigorously. The heat from the pasta will gently cook the eggs and create a creamy sauce.

    7. Gradually add the reserved pasta water, a little at a time, until the sauce reaches a desired consistency. It should be thick and glossy, but still able to coat the pasta.

    8. Season the sauce with additional black pepper and salt to taste.

    9. Serve immediately, garnished with extra Pecorino Romano cheese and a fresh grind of black pepper.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on specific brands and ingredients used.)

    Serving Size: 1 portion

  • Calories: 800
  • Fat: 50g
  • Saturated Fat: 25g
  • Cholesterol: 300mg
  • Sodium: 800mg
  • Carbohydrates: 60g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 20g

  • Conclusion:

    Carbonara may seem like a simple dish, but mastering the technique to create a smooth, flavorful sauce takes practice. With a focus on fresh ingredients and proper handling, you can elevate this classic recipe to restaurant-worthy status. So grab your favorite pasta, some creamy goodness, and crispy prosciutto – it’s time to indulge in a taste of Italy!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cheese besides Pecorino Romano?

    Yes, you can substitute another hard Italian cheese like Parmesan Reggiano or Grana Padano. However, these cheeses have a slightly different flavor profile compared to Pecorino Romano, which has a sharper, saltier taste.

    2. What can I do if my sauce curdles?

    If your sauce curdles, it likely means the egg yolks overcooked. Don’t panic! Here’s a quick fix: whisk in a tablespoon of cold butter at a time, off the heat, until the sauce smooths out.

    3. Is cream essential for carbonara?

    Traditionally, carbonara doesn’t include cream. However, this recipe adds a touch of cream for a richer, smoother sauce. You can adjust the amount based on your preference.

    4. What can I use as a substitute for prosciutto or pancetta?

    If you don’t have prosciutto or pancetta, you can use chopped bacon or guanciale (cured pork cheek).

    5. Can I make this recipe vegetarian?