Italian Carbonara Pasta Without Cream

Italian Carbonara Pasta Without Cream: The Authentic Recipe

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Forget the cream! Authentic Italian Carbonara is a creamy, flavorful pasta dish made without any heavy cream. The magic lies in the combination of eggs, cheese, pancetta, and pasta water, which creates a rich, velvety sauce. This classic Roman dish is quick, easy, and a perfect option for a comforting meal.

Let’s dive into this traditional recipe and discover how to create the perfect carbonara without cream!

Ingredients

For Two Servings:

  • 200g spaghetti (or your preferred pasta)
  • 100g pancetta or guanciale, diced
  • 2 large egg yolks
  • 1 whole egg
  • 50g Pecorino Romano cheese, finely grated (about 1/2 cup)
  • 1 tsp freshly ground black pepper
  • Salt, for the pasta water

Instructions

Step 1: Prepare the Ingredients

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
  2. While the pasta cooks, dice the pancetta or guanciale into small cubes.

Step 2: Make the Egg Mixture

  1. In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and black pepper. The mixture should have a thick, creamy consistency. Set aside.

Step 3: Cook the Pancetta

  1. Heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden. You don’t need additional oil, as the fat from the meat will render out.
  2. Remove the skillet from heat to prevent the pancetta from burning while you finish the pasta.

Step 4: Combine the Pasta and Sauce

  1. When the spaghetti is ready, reserve about 1 cup of pasta water, then drain the pasta.
  2. Add the drained pasta directly to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.

Step 5: Create the Creamy Sauce

  1. Slowly pour the egg mixture over the hot pasta, stirring quickly to coat each strand. The heat of the pasta will gently cook the eggs, creating a creamy sauce.
  2. Add a splash of reserved pasta water to loosen the sauce if needed, adjusting the consistency to your liking.

Step 6: Serve and Garnish

  1. Divide the carbonara into serving plates and garnish with additional Pecorino Romano and a pinch of black pepper.
  2. Serve immediately and enjoy the authentic taste of Italian carbonara!

Tips for Success

  • Use the right meat: Traditional carbonara calls for guanciale (cured pork cheek), but pancetta is a great substitute. Avoid using bacon, as it has a different flavor profile.
  • Cheese choice: Pecorino Romano is the classic choice for carbonara, but Parmesan can be used if you prefer a milder flavor.
  • Avoid scrambling: Stir the egg mixture quickly when adding it to the pasta to prevent the eggs from scrambling.
  • Perfect consistency: The reserved pasta water is your secret weapon—add it gradually to achieve a silky sauce.

This Italian Carbonara Pasta Without Cream is proof that simple ingredients can create an unforgettable dish. Rich, creamy, and packed with flavor, it’s a testament to the beauty of authentic Italian cooking.

With this recipe, you’ll master the art of traditional carbonara and impress your family or guests with a restaurant-worthy meal. Buon appetito!

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