Pull the pan from the stove
The egg-cheese mixture must not directly fry. Residual heat and pasta water are sufficient for binding.
Italian Recipe
Spaghetti Carbonara
For real carbonara, the bacon is slowly left out, the pasta al dente is cooked and the egg-cheese mixture is bound with pasta water away from the direct heat. Thus, the egg does not stilt and the sauce remains silky.
Total time
25 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Spaghetti Carbonara without cream stir creamy
Carbonara needs few ingredients, but good timing. The pan must no longer be too hot when stirring the eggs. The starchy pasta water combines Pecorino, egg and bacon fat to form a shiny sauce that adheres to the spaghetti.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Spaghetti Carbonara
Spaghetti Carbonara is cooked without cream: eggs, Pecorino Romano, black pepper, Guanciale or Pancetta and hot pasta water make a creamy sauce.
Ingredients
4 servings
Method
-
1
Prepare sauce
Mix eggs, egg yolks, pecorino and lots of black pepper in a bowl. The mixture should be thick, but still stirring.
-
2
Leave out bacon
Leave out Guanciale or Pancetta in a large pan slowly until the pieces are crispy and fat has leaked.
-
3
Cook pasta
Cook spaghetti in well salted water al dente. Before draining, collect at least 250 ml of pasta water.
-
4
Stir creamy
Add spaghetti to the bacon, fry the pan from the stove and stir in egg-cheese mixture. rest creamy with pasta water without letting the egg set.
-
5
Close
Serve with pepper and pecorino. If the sauce becomes too thick, stir in some warm pasta water.
Kitchen know-how
Tips for Spaghetti Carbonara
Use pasta water
The starchy water is the key to a creamy sauce without cream.
Finely rub Pecorino
Finely grated cheese melts faster and clumps less.
Variations
How to adapt this recipe
When Guanciale is hard to get, Pancetta works well. Bacon tastes more smoky and changes the character.
For a stronger Carbonara black pepper grind fresh and heat briefly in bacon fat.
Nutrition per serving
680kcal
78.0 gCarbohydrates
30.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spaghetti Carbonara
Classic carbonara does not need cream. The creaminess comes from egg, pecorino, bacon fat and pasta water.
The pan was too hot. Pull it off the stove and stir in the egg cheese mixture with pasta water.
Yes, Parmesan is milder. Pecorino Romano tastes saltier and stronger and is classic.
Pancetta is a good alternative. Bacon goes in everyday life too, but brings smoke aroma.
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