Minimal ingredients and very little prep time are required for this easy mid-week pasta dish. Try this easy Spaghetti alla Carbonara without cream when you next feel like a filling meal that is sure to please everyone at home!
Ingredients for this Spaghetti Carbonara without cream
Only a handful of ingredients are required for this simple Spaghetti alla Carbonara without cream:
- Spaghetti: Some thick spaghetti or linguine are best suited for carbonara. For this recipe I used a Spaghetto Quadratro which is slightly thicker than traditional spaghetti.
- Pancetta: I opt to use Pancetta which is cured pork belly. You can find it in most delicatessen and it can be found in a whole piece in various sizes that you can dice in 1 cm pieces yourself. Alternatives: Bacon can also be used but it does taste slightly different as it’s smoked rather than cured in salt and spices like pancetta is. Prosciutto, jamon or salami pieces (or if you can find what is traditionally used in Carbonara, Guanciale is actually the best!) are also a great alternatives and I find they taste even better than bacon in a carbonara!
- Eggs: you need quite a few. I tried this recipe with 1, 2 and 3 eggs and for 250 gr of pasta 3 eggs will give you the perfect amount of ‘sauce’.
- Ground Black Pepper
- Grated Parmesan (preferably Parmigiano Reggiano) or Pecorino if you prefer a cheese with a bit extra bite.
- Extra Virgin Olive Oil & Salt
One thing you WON’T find in this recipe is CREAM. There is no cream in traditional carbonara!
How to make Spaghetti Alla Carbonara without cream
This Spaghetti Alla Carbonara is quick to make in just a few easy steps.
Bring a large pot of water to the boil
Bring a large pot of salted water to the boil. Alongside set up a large fry-pan. The pan will be used to fry the pancetta as well as to combine the pasta with the eggs. Add the pasta to the salted water to begin cooking.
Fry the pancetta
In the fry-pan, add 2 tablespoons of olive oil and fry the pancetta over medium heat for 4-5 minutes till crispy.
Whisk the eggs
While the pancetta and pasta are cooking, let’s combine the ‘sauce’. In a separate small bowl, whisk the eggs lightly with a fork with a generous pinch of salt and pepper. Fold in the grated parmesan.
Combine
Once the spaghetti are cooked till al dente, with some thongs take them out of the water and put them directly into the pan with the pancetta.
Turn the heat off the pan, then add the whisked eggs and grated parmesan & stir till you see the egg mixture thicken slightly. Keep combining with the spaghetti for a minute or two.
The heat from the spaghetti and pancetta will cook the eggs till almost fully. It’s best to combine the eggs while the pan is off the heat as otherwise the eggs will very easily scramble.
Serve immediately with more grated parmesan and pepper to your liking.
Enjoy!
Want more?
Loved this recipe? Check out my other pasta recipes Sausage & Ricotta Pasta Bake and Slow Cooker Beef Ragu with frilly Pappardelle.
Spaghetti Alla Carbonara
Ingredients
- 250 gr Spaghetti
- 2 tbsp Olive Oil
- 100 gr Pancetta (cubed in small pieces)
- 3 Eggs
- 20 gr Parmesan (plus more to serve)
- Ground Pepper
- Salt
Instructions
- Bring a large pot of salted water to the boil. In a large fry-pan, add 2 tablespoons of oil and fry the pancetta over medium hear for 4-5 minutes till crispy.
- Begin cooking the spaghetti in the boiling water as per packet directions.
- While the pancetta and pasta are cooking, let's combine the 'sauce'. In a separate small bowl, whisk the eggs lightly with a fork with a generous pinch of salt and pepper. Fold in the grated parmesan.
- Once the spaghetti are cooked till al dente, with some thongs take them out of the water and put them directly into the hot pan with the pancetta and combine.
- Turn the heat off the pan, then add the whisked eggs and grated parmesan & stir till you see the egg mixture thicken slightly. Keep combining with the spaghetti for a minute or two.
- The heat from the spaghetti and pancetta will cook the eggs till almost fully. It's best to combine the eggs while the pan is off the heat as otherwise, the eggs will very easily scramble.
- Serve immediately with more grated parmesan and pepper to your liking.
