Creamy Carbonara Pasta

Creamy Carbonara Pasta
  • 6 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1 1/2 cups
    (375 mL)

    15 % cooking cream

  • 1 lb
    (450 g)

    pappardella pasta or other long pasta

  • 1 1/2 cups
    (375 mL)

    pancetta (mild or spicy), diced

  • 4

    garlic cloves, chopped

  • 4 cups
    (1 L)

    Brussels sprouts, finely choped

  • 1/4 cup
    (60 mL)

    white wine

  • freshly cracked black pepper to taste

  • 2

    yellow yolk

  • 1/2 cup
    (125 mL)

    parmesan, grated

  • 1/2 tsp.
    (2 mL)

    ground paprika


Cook the papardelle in salted boiling water following the instructions on the package.

Meanwhile, in a large sauté pan, cook the pancetta for 5 to 10 minutes on medium-low heat.

Add the garlic and cook for 1 minute more.

Reserve half in a plate.

Add the Brussels sprouts to the pan and cook for 1 or 2 minutes.

Deglaze with the white wine and let reduce.

Season with salt and pepper and reserve.

Put the reserved pancetta back in the pan and reheat.

Beat the cream with the egg yolks and add to the pan, whisking constantly.

Remove the papardelle from the boiling water with kitchen tongs, without draining completely, and add to the sauce.

Add the parmesan to melt in the pasta and combine.

If the mixture is too thick, incorporate a little cooking water from the pasta to the sauce to adjust the consistency.

Serve the pasta in bowls, garnish with the Brussels sprouts and a little paprika.

Source: metsdelacreme