The 'Non-Carbonara'

Creamy Carbonara-Inspired Spaghetti

 (Serves 4)
Not Authentic, Just Delicious!

If you're looking for a quick and cozy pasta dish that pays homage to classic Italian carbonara—but with a few non-traditional twists—this recipe is for you. While this isn’t the authentic Roman carbonara (we’re using crème fraîche instead of eggs, and adding a creamy touch), it still brings together rich, savory flavors in a way that’s incredibly satisfying.

So, before any Italians come for us—we know this isn’t classic carbonara. This is a weeknight-friendly, fuss-free version that uses easy-to-find ingredients and delivers comfort in a bowl.

Ingredients (Serves 4)

• 350g spaghetti
• 150g pancetta, diced
• 200ml crème fraîche
• 60g freshly grated Parmesan
• Salt, to taste
• Freshly ground black pepper, to taste

Optional (but delicious):

• A pinch of nutmeg
• Extra Parmesan for serving
• Fresh parsley for garnish

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Why This Isn’t Traditional Carbonara (and That’s Okay)

Classic Italian carbonara is made with eggs, Pecorino Romano, guanciale, and black pepper—no cream, no garlic, and definitely no peas. Our version swaps in pancetta and uses crème fraîche to create a creamy, tangy sauce that's super beginner-friendly and perfect for when you're craving comfort without complication.

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Instructions

1. Cook the spaghetti:
   Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

2. Cook the pancetta:
   While the pasta cooks, heat a large pan over medium heat. Add the diced pancetta and cook until golden and crispy, about 5–7 minutes. No need to add oil—the pancetta will render its own fat.

3. Make the sauce:
   Lower the heat and stir in the crème fraîche. Add a splash of reserved pasta water to loosen the sauce slightly. Then stir in the grated Parmesan until smooth and melty.

4. Toss it all together:
   Add the drained spaghetti to the pan and toss well until coated in the creamy sauce. If it’s too thick, add a bit more pasta water. Season generously with black pepper and salt to taste.

5. Serve and enjoy:
   Divide between four bowls, top with extra Parmesan and a sprinkle of parsley if you like. Serve immediately while it’s hot and creamy!

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Quick Tips for the Best Carbonara-Inspired Pasta

• Use high-quality Parmesan for the best flavor.
• Don’t skip the pasta water—it helps the sauce cling to the noodles.
• Crème fraîche adds tang and creaminess, but you can sub with sour cream in a pinch.

Try it out, and let us know in the comments: how do you put your own spin on carbonara-style pasta?