Remove pan from heat
The egg-cheese mixture must not be frying directly. Residual heat and pasta water are sufficient to bind.
Italian Recipe
Spaghetti Carbonara
For true carbonara, the bacon is slowly skimmed, the pasta cooked al dente and the egg and cheese mixture bound with pasta water away from the direct heat, so that the egg does not falter and the sauce remains silky.
Total time
25 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Creamy stir spaghetti carbonara without cream
Carbonara needs few ingredients, but good timing. Do not let the pan get too hot when stirring the eggs. The starchy pasta water combines pecorino cheese, egg and bacon fat to a shiny sauce that sticks 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 the eggs, egg yolks, pecorino cheese and a lot of black pepper in a bowl, the mixture should be thick but still stirrable.
-
2
Dropping bacon
In a large frying pan, slowly fry the guanciale or pancetta until the pieces are crisp and the fat has drained out.
-
3
Cooking pasta
Cook the spaghetti in well salted water until al dente. Collect at least 250 ml of pasta water before draining.
-
4
Creamy stir
Add the spaghetti to the bacon, remove the pan from the heat and stir in the egg and cheese mixture. Add the pasta water and simmer until creamy, without letting the egg break.
-
5
Close
Serve with pepper and pecorino cheese. If the sauce is too thick, stir in some warm pasta water.
Kitchen know-how
Tips for Spaghetti Carbonara
Use pasta water
Starchy water is key to a creamy sauce without cream.
Finely grate pecorino
Finely grated cheese melts faster and clumps less.
Variations
How to adapt this recipe
If guanciale is hard to come by, pancetta works well. Bacon tastes smokier and changes character.
For a stronger carbonara, grind black pepper and warm briefly in bacon fat.
Nutrition per serving
680kcal
78.0 gCarbohydrates
30.0 gProtein
28.0 gFat
Values are estimates 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 is created from egg, pecorino cheese, bacon fat and pasta water.
The pan was too hot. Pull it off the heat and stir in the egg and cheese mixture with pasta water.
Yes, Parmesan is milder. Pecorino Romano tastes saltier and stronger and is more classic.
Pancetta is a good alternative. Bacon is also good in everyday life, but brings a smoky flavour.
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