This is not even close to the traditional carbonara, but it captures the spirit in a way that’s forgiving and delicious. Because this version uses crème fraîche and cream with egg yolks, it’s very hard to scramble the eggs — a common worry with classic carbonara. The sauce becomes luxuriously creamy yet surprisingly light thanks to the gentle tang of the crème fraîche. If you have leftovers, reserve about 1/2 cup of the pasta cooking water before draining. When reheating, add a tablespoon or two of that reserved water to each serving and stir while warming to restore the sauce’s silky texture.
Carbonara with Creme Fraiche and Chives
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- Author: Amanda
- Yield: 4 to 6 servings
Description
This version leans away from strict authenticity and toward ease and richness. The cured pork—guanciale when available, or pancetta or bacon—renders until crisp, contributing savory, crunchy bits. The sauce blends crème fraîche, heavy cream, egg yolks and cheese for a silky, indulgent coating that still feels light because of the crème fraîche’s gentle acidity.
Ingredients
Scale
- 8 ounces dried linguine, fettuccine or spaghetti
- 4 ounces guanciale, pancetta or bacon, diced
- 1 cup crème fraîche
- 1 cup heavy cream
- 5 egg yolks
- 1 cup Parmesan cheese, finely grated
- 1/2 cup Pecorino Romano, finely grated
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt, or to taste
- 1/4 cup chives, finely minced
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until al dente.
- While the pasta cooks, whisk together the crème fraîche, heavy cream and egg yolks in a medium bowl until smooth. Heat a large skillet over medium heat and add the diced guanciale. Sauté until the fat renders and the pieces are crisp and golden, about 8–10 minutes. Remove the skillet from the heat and let the pork cool for 3–4 minutes.
- Temper the cream mixture by whisking a small amount of the warm guanciale and rendered fat into the bowl of creams and yolks, then whisking until fully incorporated. Pour the tempered mixture back into the skillet off the heat. Return the skillet to medium-low and whisk frequently until the sauce begins to thicken; this should coincide with the pasta finishing in the pot.
- When the pasta is al dente, transfer it to the skillet using tongs, allowing a little pasta water to come with it. Toss and cook over medium heat for 5–8 minutes, stirring constantly, until the sauce clings to the pasta and reaches a creamy, thick consistency. Add the Parmesan, Pecorino, salt and black pepper, and toss to combine. Taste and adjust seasoning as needed.
- Divide the pasta among bowls, twirling with tongs into neat portions. Sprinkle with minced chives and a fresh grind of black pepper. Finish with extra grated Parmesan if desired and serve immediately.
- Category: Pasta & Noodles