Carbonara alla panna

Carbonara alla panna is a rich, speedy Roman pasta dish that traditionally uses cream in the sauce (unlike the classic cream-free carbonara!). Use thick-cut speck lardons for extra flavour, but if you can't find those, bacon works too.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• Salt and black pepper
• 500 g spaghetti
• 1 tbsp olive oil
• 200 g thick-cut speck or bacon, cut into lardons
• 3 eggs
• 150 ml thickened cream
• ½ cup grated parmesan cheese, plus extra to serve

Instructions

1. Bring a large saucepan of water to the boil. Add about 2 tsp of salt and cook the pasta according to the package directions, setting a timer for 1 minute less than is printed on the packet.
2. Heat a medium saucepan over medium heat, then add the oil. Add the speck or bacon lardons and fry until browned. Remove from the heat. In a medium bowl or jug, beat the eggs, cream and cheese together.
3. Once the pasta is ready, lift from the water and transfer directly into the warm pan with the speck or bacon, then pour in the egg and cream mixture. Stir well with a wooden spoon, until a creamy sauce develops.
4. Divide the pasta between plates and serve with extra parmesan cheese and cracked black pepper.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.