Classic Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara

Yumm… I was inspired to create this creamy spaghetti at home after a recent visit to Siena’s Italian restaurant. I had it the Chicken Penne Carbonara from there and love how easy and tasty it is. Thus I came home, did a bit of research and here it is. The sauce isn’t really that complicated to create because basically it’s single/light cooking cream with cheese, in this case, Parmesan. I wasn’t 100% sure if Siena’s used Parmesan but it tasted identical, according to my hubby. Now I’m really happy to cook this whenever I can and I don’t have to worry if I can’t find Creme Fraiche in the supermarket. I have used Crème Fraîche before to cook cream-based sauce pasta (recipe here) and it tasted different, not that it wasn’t nice. I loved this version of carbonara as you can see strains of cheese in the sauce (when the pasta is hot, just out from the pan!) – almost like a pizza.
Creamy Spaghetti Carbonara


  • 3 tablespoon olive oil
  • 2 cloves of garlic, diced
  • 1 cup fresh mushrooms, sliced
  • 1 red capsicum, sliced
  • 1/2 cup of Bulla light cream
  • 1 chicken breast, cut into cubes
  • 3 streaky bacon rashers, cut into strips
  • 2 spring onions, chopped
  • 1/2 cup of shaved parmesan cheese
  • 250g or half box of Barilla Spaghetini n.3
  • Salt and pepper


  1. Put a large saucepan of water on to boil.
  2. Put a frying pan on the stove and add two spoonful of olive oil. Fry the bacon over a high heat for 5 minutes until golden and crispy. Set aside.
  3. Add the remaining olive oil to the pan and toss in chopped garlic,  frying till fragrant.
  4. Add in the chicken pieces and brown them all sides.
  5. Meanwhile, add the spaghetti pasta to the boiling water, add a pinch of salt and half spoon of cooking oil, let it boil until al dente.
  6. Back on the pan, reduce the heat slightly and add the chopped mushrooms and capsicum to the frying pan. Cook for a few minutes, stirring, until just soften.
  7. Stir in the cream. Simmer for a few minutes, it will slowly becomes runny. Add in half of the cheese and stir to mix well. Toss in the spring onions and also the crispy bacon strips.
  8. Season with salt and pepper to taste and keep over a low heat.
  9. When the pasta is al dente, drain well, return to the pan and combine it into the creamy mixture. Turn off the heat.
  10. Toss well until the pasta has soaked up the sauce.
  11. Serve on plate and place a few shaved parmesan cheese or shave the cheese over the top of the pasta. Serve hot.

Creamy Spaghetti Carbonara



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