Spaghetti Carbonara with Basturma and Creamy Cheese Sauce

A rich, delicate carbonara with cream, basturma, red onion, and Parmesan — a fast way to make restaurant-quality pasta at home. The sauce turns silky, while the basturma brings a pronounced meaty depth.

Ingredients

• Spaghetti — 10.5–10.6 oz | 300 g
• Basturma — 3.5 oz | 100 g
• Red onion — 1
• Cooking cream, 10–20% — 1 2/3 cups | 400 ml
• Egg yolks — 2
• Parmesan, finely grated — a generous handful (about 1.4 oz | 40 g)
• Olive oil — 1 tbsp
• Salt and ground black pepper — to taste

Step-by-Step Recipe

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions.
2. While the pasta cooks, finely chop the red onion and basturma.
3. Heat a skillet with the olive oil over medium heat. Sauté the onion for 2–3 minutes until soft and translucent.
4. Add the basturma and cook for another 1–2 minutes, just until lightly browned. Reduce the heat to low.
5. In a bowl, whisk together the cream, egg yolks, a pinch of salt, and pepper until smooth.
6. Pour the cream-and-egg mixture into the skillet with the onion and basturma, immediately lowering the heat to the minimum. Add the grated Parmesan and stir until the sauce is smooth and begins to thicken, keeping it just below a gentle simmer and stirring constantly.
7. Drain the spaghetti, reserving 1/4–1/3 cup | 50–70 ml of the cooking water. Transfer the pasta to the skillet with the sauce, add a little of the reserved water, and toss vigorously for 1–2 minutes until creamy. Taste and adjust with salt and pepper if needed.
8. Serve immediately, with an extra pinch of Parmesan and freshly ground pepper if you like.

Nutritional Value per Serving

Calories	≈ 780 kcal
Protein	≈ 34 g
Fat	≈ 38 g
Carbohydrates	≈ 80 g
Fiber	≈ 4 g
Sugar	≈ 6 g
Sodium	≈ 950 mg

Tips and Variations

• To keep the sauce from scrambling, maintain a low heat and stir constantly. If it becomes too thick, add a little pasta water.
• Parmesan can be replaced with pecorino, or use a mix of both for a sharper, saltier flavor.
• No basturma? Use cured beef or thinly sliced ham.
• For a lighter version, use 10% cream and reduce the cheese by one-third.

FAQ

Can I make it without cream?

Yes. Replace the cream with a mixture of egg yolks and some of the pasta water, plus a larger amount of cheese for a closer take on the classic. Keep the heat gentle so the yolks do not curdle.

How do I know when the sauce is thick enough?

It should coat the spaghetti evenly with a thin, silky layer and run slowly off the back of a spoon, leaving a clear trail.

Which pasta works best instead of spaghetti?

Long shapes are ideal — linguine, fettuccine, or bucatini. They hold the creamy cheese sauce especially well.