Spaghetti carbonara – Croatian twist with cream
Spaghetti carbonara – Croatian twist with cream
Spaghetti carbonara is one of those dishes almost everyone likes, but many people prepare it in their own way. The original Italian carbonara is made without cream, without garlic and without parsley, using only eggs, cheese, black pepper and guanciale or pancetta. But in Croatia and in many home kitchens, a creamier version with cooking cream is also very common.
This is not a strict Italian carbonara, but a Croatian twist — a softer, creamier and more homemade version of the dish. The cooking cream gives the sauce a smooth texture, pancetta or bacon adds aroma and saltiness, while the eggs and parmesan help bring everything together.
The most important thing is not to add the eggs while the sauce is boiling strongly, because they can curdle and turn into scrambled eggs. It is better to remove the pan from the heat, let the temperature calm down a little and only then stir in the eggs. That way you get a nice, creamy sauce without lumps.
Ingredients
- 350–400 g spaghetti
- 200–300 g pancetta, bacon or prosciutto
- 1–2 tablespoons olive oil
- 2 cloves garlic
- 2 eggs
- 250–400 ml cooking cream, to taste
- 1 teaspoon Vegeta seasoning, optional
- a little salt, if needed
- freshly ground black pepper
- parsley, optional
- parmesan, to taste
Preparation
Cook the spaghetti in salted water according to the package instructions, preferably al dente.
Before draining the pasta, save a little of the pasta cooking water. This can help later if the sauce becomes too thick.
Cut the pancetta, bacon or prosciutto into smaller pieces.
Pour a little olive oil into a large pan and heat it over medium heat.
Add the pancetta, bacon or prosciutto and fry briefly until it tightens slightly, becomes lightly golden and releases its aroma.
Add the finely chopped garlic and fry it very briefly, just until fragrant. Be careful not to burn it, because burnt garlic can become bitter.
Then add the cooking cream, black pepper, a little salt and Vegeta seasoning if using.
Mix everything well and let the sauce heat up and gently come to a boil.
When the sauce starts to boil, remove the pan from the heat.
In a separate small bowl, beat the two eggs.
Add one or two tablespoons of warm sauce or a little pasta cooking water to the eggs and mix quickly. This will gently warm the eggs and reduce the chance of them curdling in the pan.
Slowly pour the beaten eggs into the pan with the sauce, stirring all the time.
Add the cooked spaghetti and mix everything well so the pasta is coated with the creamy sauce.
If the sauce is too thick, add a little of the reserved pasta cooking water and stir again.
Finally, add parmesan, a little more freshly ground black pepper and parsley if desired.
Tip
If you use pancetta or bacon, the dish will have a richer aroma and fuller flavor. If you use prosciutto, do not fry it for too long, because it can become too hard and too salty.
Add salt carefully, because pancetta, bacon, prosciutto, Vegeta seasoning and parmesan are already salty. It is better to add less salt at the beginning, then taste the dish at the end and adjust if needed.
This version of carbonara is especially good when you want a quick, creamy and filling meal. It is not the original Italian carbonara, but it is a delicious homemade version that many people love because it is softer, creamier and very easy to make.
Enjoy!
