Carbonara Supreme

11 ingredients

30 minutes

684 kcal

Carbonara Supreme is a decadent and creamy pasta dish that combines the richness of pancetta, pecorino cheese, and parmesan with the silkiness of eggs and heavy cream. The addition of cherry tomatoes and fresh basil brings a burst of freshness to every bite, making it a perfect lunch option. This recipe serves one and can be prepared in up to 30 minutes.

50g pancetta

20g pecorino cheese

20g parmesan

2 eggs

100g spaghetti

1 clove garlic

to taste black pepper

50ml heavy cream

1 tbsp butter

6-8, halved cherry tomatoes

a few leaves fresh basil


Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.

2. Prepare the Sauce

In a medium-sized bowl, crack the eggs and whisk them until smooth. Grate the pecorino cheese and parmesan cheese, adding them to the bowl with the eggs. Season the mixture with a generous amount of freshly ground black pepper. Pour in the heavy cream and continue whisking until all the ingredients are well combined and the mixture is smooth and creamy. Set the sauce mixture aside while you proceed with cooking the other components of the dish.

3. Cook the Pancetta and Garlic

In a large skillet over medium heat, add the pancetta slices in a single layer. Cook the pancetta until it becomes crispy and golden brown, stirring occasionally for about 5-7 minutes. Once the pancetta is cooked to your desired crispness, transfer it to a plate lined with paper towels to drain any excess grease. In the same skillet with the rendered pancetta fat, add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn the garlic. Once the garlic is fragrant, remove the skillet from heat to prevent further cooking and keep the flavors fresh.

4. Combine Everything

Add the cooked spaghetti to the pan with the pancetta and garlic. Pour the egg mixture over the spaghetti and toss quickly to coat. It's essential to combine the ingredients swiftly to ensure the residual heat from the pasta and pancetta cooks the eggs into a creamy sauce without scrambling them. Toss continuously for about 1-2 minutes until the sauce thickens and coats the spaghetti evenly. Make sure the pan is off the heat while doing this to avoid overheating and curdling the eggs. The creamy sauce should have a smooth and velvety consistency before proceeding to the next step.

In a separate pan, sauté the halved cherry tomatoes in butter until slightly softened, about 2-3 minutes.

6. Serve the Dish

Plate the carbonara pasta, top with sautéed cherry tomatoes, and garnish with fresh basil leaves. Serve hot and enjoy!

8. Final tip

For a twist on the classic Carbonara, you can try adding some sautéed mushrooms or peas for extra flavor and texture.

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