Home Chef Series | Carbonara Pasta

Chef Matt is back in the Test Kitchen with a no-fuss version of our signature Carbonara you can make right at home. Pancetta, cream, parmesan—what could go wrong? (Nothing. The answer is nothing.) Whisk it up, pour it over your favorite pasta, and prepare to impress yourself. Let’s get cooking!

What You'll Need | Serves 2-3

— 1/2 lb diced pancetta

— 6 oz of pasta

— 3 medium-sized tomatoes

— 1 tsp EVOO

— 1 Tbsp cream cheese

— 4 fl oz heavy cream

— 4 oz grated parmesan

— Pasta water as needed

— Handful of spinach 

— Salt to taste

— Black pepper to taste

Dice tomatoes and pancetta. Set aside. Grate parmesan cheese.

Drizzle EVOO into hot sauté pan. Add diced pancetta and render over medium heat for 5-7 minutes until golden in color.

Bring water to boil, make sure water is salted. Add pasta— we prefer thin spaghetti— cook until al dente.

While your pasta is cooking, add diced tomatoes, heavy cream, and cream cheese to the sauté pan. Whisk in grated parmesan then bring back up to a simmer until ingredients are well combined. 

Add pasta to pan, use reserved pasta water to finish sauce, toss and season with salt and pepper. Quickly toss in spinach right before you plate.

Plate then garnish with salt, pepper and parmesan. Enjoy!