Crème Fraîche Carbonara is the best way to fake your way to a carbonara - with bacon and parmesan cheese this is just as tasty as the original, but easier to make and with more staple-friendly ingredients.
This dish is one of those true and tested recipes that I've made for years. It's a quick way to get a delicious dinner on the table, and while not an authentic carbonara - it tastes just as good.
Why you will love this recipe
- It's quick and done in 15 minutes, heating the pasta water included
- It's easy without any unnecessary steps
- It's delicious and packed full of flavor
- It uses common staple ingredients - and if crème fraîche is not a staple in your house, just go for cream instead
Why this carbonara is fake
Fake carbonara, I say. Yes, because a true, authentic carbonara definitely doesn't have crème fraîche - or bacon or parmesan for that matter. Instead the sauce is made from egg yolks and pecorino cheese which combine with the pasta water to create the creamy carbonara deliciousness.
But! I like to keep things easy, so while I love making a classic carbonara - more often, I make a fake one. You can make it with cream or with crème fraîche, but I for one love how the acidity of the crème fraîche helps to lighten this dish up a bit. And yes, bacon, because the classic guanciale (cured pork cheek) is preettyyy hard to find at my local ICA and parmesan because, well, it's always in my fridge.
What you need to make this fake carbonara
To make this recipe you will need just a few simple ingredients:
- Uncooked pasta - whatever kind you prefer. I like fusilli for how the sauce clings to it
- Leeks - just chop small and rinse in a strainer, and don't forget you can use the whole leek - not just the white part
- Bacon - but it already diced or get strips that you slice small
- Crème fraîche - or your preferred type of cream
- Shredded parmesan - or pecorino, or skip it if you don't have either
- Ground black pepper - fresh ground is always better, but not necessary here
How to make crème fraiche carbonara
To make this dish, start by chopping your leeks and bacon and shredding your parmesan cheese. Then get your pasta of choice cooking according to package instructions and while the pasta is boiling you should have enough time to make the bacon sauce.
When the pasta is finished, drain most of the water - but make sure to keep a bit to add to the sauce.
- Now for the sauce, start with a cold pan. This is important as it will allow the bacon to release as much fat as possible and hence you won't need to add any extra fat to cook in - and that nice bacon fat flavor will spread throughout your sauce. So place your diced or sliced bacon in a cold pan, and then place the pan over medium-high heat.
- Cook for about 5 minutes, until the bacon looks done. It shouldn't be crispy or too brown - just cooked.
- Then add the chopped leeks and mix. Cook for another two minutes.
- And then add the crème fraîche together with some pasta water.
- Mix well until the crème fraîche has melted.
- Then add the shredded parmesan cheese and ground black pepper.
- After mixing well, bring to a simmer and let simmer for 2 minutes for all the flavors to combine.
- Then add in the pasta, mix well, and serve! Top with some extra parmesan and ground black pepper if you like, or serve it alongside the pasta for your guests to add themselves.
Expert tips and FAQ
- Chop the leek before you rinse it to be sure you remove all that earth
- Placing the bacon in a cold pan allows it to release a lot of fat while heating up and this way you don't need to add any extra fat to cook in
- Fresh parmesan is amazing for this recipe but in a pinch you can skip it
- Crème fraîche makes this pasta creamy while adding some acidity but you can also switch it in part or fully for your preferred type of cream
- Don't add salt out of old habit - both the bacon and the parmesan are salty so odds are you won't need it
What can I use instead of crème fraîche?
Instead of crème fraîche you can use cream - light, full fat or half n half.
Do I have to use parmesan?
No! You can use pecorino instead, or just skip it.
I hope you enjoy this fake carbonara just as much as I have over the years! Love it? Rate it 5 stars below! And while you're there - why not leave a comment and let me know how I'm doing?
Looking for other quick dinner options? Check out all my 15-minute dinners - and for more quick crème fraîche pasta recipes how about a crème fraîche salmon pasta, chicken crème fraîche pasta with sun-dried tomatoes or a chicken crème fraiche pasta with feta cheese?
Enjoy!
Emmeline
Recipe
15-minute Crème Fraîche Carbonara with Bacon
Print RateIngredients
- ½ lb uncooked pasta
- ⅔ lb bacon diced or sliced small
- 2 cups leeks chopped small
- 2 cups crème fraîche
- ½ cup pasta cooking water
- 1 cup shredded parmesan + more to serve (optional)
- ½ teaspoon ground black pepper + more to serve (optional)
Instructions
- Start by getting your pasta water going and cook the pasta al dente according to package instruction, and then drain almost all of the water. Make sure to save some of the pasta water for use in the sauce. While the pasta is cooking, you can make the sauce.½ lb uncooked pasta
- Place diced or sliced bacon in a cold frying pan over medium high heat and cook for about 5 minutes until bacon looks cooked, mixing often.⅔ lb bacon
- Lower the heat to medium and add in the chopped leeks. Mix and cook for 3 minutes.2 cups leeks
- The pasta should now be done, so add the crème fraîche and pasta cooking water to the bacon and leeks. Mix well and then add in the shredded parmesan and ground black pepper. Bring to a simmer and let simmer for 2 minutes. Then add the pasta and mix well.2 cups crème fraîche, ½ cup pasta cooking water, 1 cup shredded parmesan, ½ teaspoon ground black pepper
- To serve, bring the pan from the heat and top with shredded parmesan and some ground black pepper.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Top tips
- Chop the leek before you rinse it to make sure to remove all that earth
- Placing the bacon in a cold pan allows it to release a lot of fat while heating up and this way you don't need to add any extra fat to cook in
- Fresh parmesan is amazing for this recipe but in a pinch you can skip it
- Crème fraîche makes this pasta creamy while adding some acidity but you can also switch it in part or fully for your preferred type of cream
- Don't add salt out of old habit - both the bacon and the parmesan are salty so odds are you won't need it
FAQ
What can I use instead of crème fraîche?Instead of crème fraîche you can use cream - light, full fat or half n half. Do I have to use parmesan?
No! You can use pecorino instead, or just skip it.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Sabine
My favourite way of cooking it, sorry Italy x
Shirley Robinson
This is amazing and I will be making this over and over. Thank you for your help with the simple instructions!
Shakeel
I also wanted to make a suggestion - maybe you could add tags at the top and bottom of your blog posts so that it's easier to find related blog posts. For example, this blog post could have the tags: pasta, crème fraiche, leeks, etc. So, for example, if anyone wants to see more of your pasta recipes, they can just click on the "pasta" tag and it will show a list of all pasta-related recipes on your blog. I hope you consider it! Cheers!
Shakeel
Hi, Emmeline!
First of all, i never post on food blogs, or just blogs in general. I never took time out of my busy schedule to do it before. So, this is indeed the very first time that i have bothered to post a comment. But your recipe and website has been given so much care, love and attention that it really stands out among all the food sites that i usually google from my smartphone while trying to find some quick and easy recipe to make. I am a university student and i don't have the time to make elaborate recipes, especially since in the dormitory where i live, there are no fancy cooking equipment. So, this pasta recipe and the simple ingredients are perfect! I usually have pasta on hand as it's easy to make and can be delicious with the right sauce. I got crème fraiche and i was wondering if it could be made in a pasta sauce and i'm glad that your blog post showed up in my search results. Thanks in advance. I will definitely try this for lunch or dinner. Please post some more pasta recipes (or maybe baked potatoes or rice recipes) which uses crème fraiche as ingredient! All the best!
Emmeline Kemperyd
Hi Shakeel! Thank you SO much for your comment, it truly made my day. I know what it's like being a busy student with limited cooking space - many of my recipes were first developed when I was in that situation myself. This "carbonara" is one of them, another one I made all the time is this Tortellini Casserole which I can highly recommend. I have a few more creme fraiche pastas, but will definitely be adding more in the future. For now you I have a Sun-dried Tomato & Chicken Pasta, a Feta & Chicken Pasta and a Salmon Pasta all made with crème fraîche.
And I like your idea regarding the tags! I used to have them, and then removed them for some reason. But you're right - it makes it easy to find similar recipes. I will look into adding them back. For now, you can try using the search field at the top when looking for an ingredient - it's not 100% accurate (shows recipes without the ingredient as well) but the top recipes usually have that ingredient.
All the best and good luck with your studies! /Emmeline
Sheri
This looks wonderful and so much easier than the traditional recipe my husband uses. But... the conversion tool doesn't work and I live in California and am not familiar with the European measurements. Can you help me out with this? I want to make it for my husband for s little surprise dinner. Thank you!
Emmeline Kemperyd
Hi Sheri! Thank you! That's too bad - but I will try to help. These are the measurements for 4 servings:
½ lb uncooked pasta
⅔ lb bacon diced or sliced small
2 cups leeks chopped small
1.5 cups crème fraîche
½ cups pasta cooking water
¾ cups shredded parmesan + more to serve (optional)
½ tsp ground black pepper + more to serve (optional)
I sent it to your e-mail as well in case you don't see it here.
Sheri
Thank you so much for the super quick response. I will make this up sometime this week and let you know how it goes. Stay safe and happiness to you. Sheri
Emmeline Kemperyd
No problem, Sheri! So sorry again that it wasn't working. It should be fixed now! Thanks for letting me know so I could have it fixed. Enjoy your food and your weekend!
Aimee
This was delicious Amd so easy to make . Thank you
terry
I do not weigh anything. Just add it..
Parvi
Thanks for your recipes. Would this carbonara work with turkey bacon? My son in law does not eat pork.
Emmeline Kemperyd
Hi Parvi! Thanks for reaching out. It would definitely be great with turkey bacon as well! What a great idea - I will need to try it for myself. Let me know how it turns out! /Emmeline
Emmeline Kemperyd
But you might need to add some fat (butter or oil) when cooking the turken bacon - I don’t think it gives off as much fat as regulator bacon when it heats up.
Andrea Metlika
Oh wow, I can't believe how easy this is to make. It looks absolutely perfect.
Biana
I love carbonara, and what a great idea to add bacon!
Astonished
Who's ever had carbonara that *doesn't* have bacon?!
Emmeline Kemperyd
I, for one! Carbonara is traditionally made with guanciale, not bacon. Adding bacon is very common outside Italy though, but not the traditional choice. /Emmeline
Luci
This carbonara is absolutely delicious and full of flavor! I love the cheese and bacon together. I can't wait to make this again for my family it was a hit.
Emmeline Kemperyd
So happy to hear you liked it Luci!
Alison
A delicious and easy week night dinner. It's going in the regular rotation.
Toni
Perfect flavors! I love how East and fast it is to make too!