It might have a lush, creamy texture, but don’t ever add cream to a spaghetti alla carbonara. Instead, let the residual heat from the just-cooked pasta gently “cook” the eggs, and produce that heavenly creamy texture. It’s the the undisputed king of creamy pasta recipes for good reason.
To mix things up, try out Mitch Orr’s recipe for a smoked eel “carbonara, or Sarah Cicolini’s lasagne with romanesco. Better yet, hit up our three recipes for cacio e pepe or the lesser-known (but equally delicious) creamy Roman pasta dish mezze maniche alla gricia.
Tagliatelle with caramelised fennel, smoked trout and crème fraîche
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Cauliflower and hazelnut strozzapreti with Gorgonzola
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