Pasta carbonara with cream cheese

Pasta carbonara with cream cheese

20 min
Turn a classic Italian dish into a creamy delight with our pasta carbonara with cream cheese recipe. Our version combines smooth cream cheese with smoky bacon for a cosy and easy-to-make meal. This carbonara is excellent for a simple family dinner and elegant enough to impress your dinner guests.
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Instructions

  • Bring water and salt to a boil. Cook pasta until tender without being soft.
  • Meanwhile, put bacon in a cold pan and fry it for about 2 minutes at high heat. Reduce the heat to low, add garlic and fry until the bacon is golden and crispy.
  • Remove about 200 ml of cooking water from the pasta and drain it in a sieve.
  • Return the pasta to the pan and add cream cheese, 100 ml of cooking water, and 2 egg yolks. If necessary, add a little more cooking water.
  • Toss the pasta with bacon and parsley and place in a dish.
  • Place the last egg yolk on top, sprinkle with a little cheese and pepper, and serve immediately with the rest of the cheese.
Enjoy!

FAQ: Questions about pasta carbonara with cream cheese

Enjoy our creamy pasta carbonara with cream cheese. We have gathered answers to your most common questions to help you perfect this dish.

How can I make my carbonara sauce thinner or thicker?
To adjust the consistency of your carbonara sauce, change the amount of pasta water you stir in. If your sauce feels too thick, add pasta water bit by bit until it is creamy and coats the spaghetti well. If it is too thin, cook it a bit longer to let some of the water evaporate, and the sauce will thicken.
Can I freeze pasta carbonara with cream cheese?
We do not recommend freezing pasta carbonara with cream cheese. Both the cream cheese and the sauce may alter in texture and separate when thawed and reheated.
How can I make sure my carbonara sauce is creamy instead of scrambled?
To ensure your carbonara sauce is creamy, take the pan off the heat before you mix in the egg mixture with the pasta. Stir quickly and constantly to prevent the eggs from turning into scrambled bits. The pasta's own heat will cook the eggs enough to form a creamy sauce without scrambling them.

Ingredients

Water
2½ l
Coarse salt
2½ tsp
Dried spaghetti
400 g
Bacon in strips or cubes
200 g
Clove of garlic, finely chopped
1
Arla® LactoFREE Cream cheese
200 g
Egg yolks
3
Broadleaved fresh parsley
50 ml
Parmigiano reggiano, finely grated
4 tbsp
Freshly ground pepper
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Tips: Make the best pasta carbonara with cream cheese

With just a few tips, you can learn how to make the perfect pasta carbonara with cream cheese.

Soften cream cheese for a creamier sauce

To make the sauce even creamier, soften the cream cheese before adding it to your pasta. Let it sit at room temperature, or warm it briefly in the microwave. This helps the cream cheese mix smoothly with the pasta and water, creating a creamy sauce that clings wonderfully to the spaghetti.

Warm your bowls

Start by warming your serving bowls. This will keep the pasta carbonara with cream cheese hot from start to finish, adding a cosy touch to the meal.

Storing and reheating

For the best taste, store leftover pasta carbonara with cream cheese in an airtight container in the fridge. It will keep well for about 2 days. To reheat, warm it on the stove over medium heat. If it seems dry, stir in a bit of milk to bring back the creamy sauce texture.

Taste our delicious recipe for pasta carbonara with cream cheese

Pasta carbonara is a classic Italian dish, but our version takes the famous creamy sauce and makes it even creamier. All the traditional ingredients are there: bacon, egg, cheese, and spaghetti. To get the smooth and creamy texture, we add a bit of cream cheese to the mix. This addition melds flawlessly with the spaghetti, ensuring each strand is perfectly coated. Every bite delivers a harmonious blend of rich and savoury flavours, all enveloped in a luxuriously creamy sauce.

Try a few of our other delicious variations on the classic carbonara. Enjoy a tasty cottage cheese carbonara, a simple carbonara pasta bake, or a kale carbonara with walnuts.

Cream cheese for a creamy sauce

Using cream cheese in pasta carbonara adds an elegant twist to this traditional dish. The cream cheese imparts a velvety texture that coats the spaghetti and the other ingredients. Traditional carbonara uses only egg yolks and grated cheese to create its creamy sauce, but adding cream cheese introduces a subtle tang and additional richness. The result is a thicker carbonara with rich flavours that complement the salty, crispy bacon.

With classic flavours from savoury bacon and Parmesan cheese

Our pasta carbonara recipe introduces a creamy twist, yet the essence of the dish remains intact. The dish's widespread appeal stems from its perfect combination of savoury, salty meat and the slightly nutty, sharp Parmesan cheese. Both join forces to enrich the flavour with smoky notes and hints of umami. They take you to the roots of the classic carbonara, where just a few ingredients carry the dish to the next stage.

Topped with an egg yolk for silky texture

Crown the pasta carbonara with a delicate egg yolk. The yolk not only serves as an eye-catching garnish but also introduces a silky, luxurious quality to the meal. Present this to your guests and blend it with the warm pasta immersed in creamy cheese sauce. The yolk will gently cook from the residual heat of the pasta, infusing the dish with a rich, glossy finish.

Serve as a quick lunch or easy dinner

In less than 30 minutes, you can have a plate of deliciously creamy pasta carbonara. Are you working from home or simply trying to turn a weekend lunch into something extra? Then, this cream cheese carbonara is the perfect option. The silky sauce combined with crispy bacon brings a touch of decadence to the table. Or maybe all you need is a quick meal after work. Either way, pasta carbonara with cream cheese gives you all the creamy and smoky flavours you crave.

Make it your own

Here are several easy ways to personalise your pasta recipe. Rather than using parsley as a garnish, consider incorporating different vegetables. Sautéed mushrooms, for example, add an earthy depth of flavour that pairs excellently with a smooth, creamy sauce. For a bit of colour and a touch of sweetness, try adding fresh or frozen peas. Simply blanch them for a couple of minutes in boiling water before mixing them into the pasta.

Parmesan is and will always be a solid choice of cheese for pasta carbonara, but there is nothing wrong with trying a few alternatives. For similar cheeses with robust flavours, Pecorino Romano, Grana Padano, or even aged Gouda are great options. If you prefer a milder taste but still want a creamy texture, shredded cheddar cheese is a great alternative.

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