Cream or no cream? This 'controversial' carbonara recipe is the only one you need

We’ve settled the cream versus no cream carbonara debate once and for all with the ultimate recipe, and we’re warning you, it’s about to ruffle some feathers.

The best spaghetti carbonara

There are two types of people in this world. Those who use cream in their carbonara, and those who don’t (and feel very strongly about it). In fact, there’s a valid reason why ‘no cream carbonara’ advocates are so passionate about their stance… because traditional Italian carbonara doesn’t actually consist of any cream. Yep, that’s right, no cream, whatsoever. Mind. Blown.

How to make traditional carbonara

Taste.com.au Food Director, Amira Georgy, confirmed this, saying: “Traditionally, carbonara sauce contains no cream, just eggs and cheese. The eggs and cheese are added to the hot pasta and tossed together until a silky sauce forms.”

Now, we’re warning you that a super unpopular opinion is right ahead. Although we know it’s not the authentic Italian way of enjoying the pasta, we think we’ve found the best carbonara recipe, EVER… and it features cream. Before you judge us, give us a chance to prove why it really is Australia’s top-rated spaghetti carbonara.

Amira said: “We’ve used a drizzle of thickened cream in this recipe as it adds a lovely richness to the sauce and it also helps stabilise the eggs a little.”

Not to mention, the flavour and the creaminess, will have you saying: “Why haven’t I been adding cream sooner?!”

Best easy carbonara recipe

Carbonara’s most crucial ingredients

This recipe calls for pancetta instead of regular bacon. This will guarantee more smokiness, richness, umami saltiness to your carbonara. Italians traditionally use guanciale, which is cured pork cheek. It’s hard to find it in Australia, but good quality pancetta is the closest you can get.

Carbonara Recipe

The glossy sauce that makes carbonara carbonara is made up of eggs. Although you can use both egg and white, some fancier recipes call just for the yolk. This recipe is the perfect compromise between the two – we don’t waste too many egg whites, with just one extra yolk for richness.

We don’t think we have to explain the necessity of garlic or parmesan in this dish.

Which pasta should you serve with carbonara?

We love spaghetti, because the thinner the pasta strand, the more the eggy sauce can cling. This means more flavour is guaranteed for every bite. Plus, spaghettini from the supermarket cooks quickly, so you can get your delicious dinner on the table sooner.

Having said that, any strand pasta works for carbonara and we sometimes even use penne too.

Should carbonara have cream?

Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

How do you make carbonara silky?

The trick to silky carbonara is to whisk your egg whites so that they’re completely incorporated with the egg yolks. This will create a smooth, velvety sauce.

Originally published as Cream or no cream? This 'controversial' carbonara recipe is the only one you need