A classic spaghetti carbonara without cream but with egg, Pancetta and Parmesan cheese. This very simple recipe is so delicious, truly a classic from the Italian kitchen. And only 5 ingredients!
Did you know that the classic spaghetti carbonara recipe could not be found on this blog? Of course that had to change. And hence today a delicious recipe for Spaghetti carbonara.
Simple Carbonara no Cream
Spaghetti carbonara is originally a poor men recipe. This nutritious meal was made from cheap ingredients: pork belly, spaghetti, cheese, and eggs. These are still the basic ingredients of a classic Carbonara. But nowadays, it is often flavored with cream or other additives (such as with my carbonara recipe with shrimp).
Following the classic recipe, I have made the pasta with the addition of salt with the pasta water. That pasta water, salty and with starch, is great for making the delicious sauce. By adding extra egg yolks, adding =cream is not necessary. Try it yourself!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon salt
- 1 lb spaghetti
- 5 oz pancetta
- 2 eggs, size L
- 4 egg yolks, size L
- ¼ cup Pecorino cheese, grated, or Parmesan cheese
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put a pan with enough water on the fire. Add the tablespoon of salt and bring to the boil.1 tablespoon salt
- Add the spaghetti and cook according to the package instructions.1 lb spaghetti
- Meanwhile, fry the pancetta in a skillet, no oil added, until brown and crispy. Drain on a kitchen paper.5 oz pancetta
- Leave 2 tablespoons of fat in the frying pan.
- Beat the eggs, egg yolks and cheese in a bowl until everything is well mixed.2 eggs, 4 egg yolks, ¼ cup Pecorino cheese
- Remove ⅔ cup of pasta water from the pan and drain the rest of the spaghetti.
- Put the frying pan back on low heat and add the spaghetti to the skillet. Mix well so that the salty Pancetta fat sticks to the spaghetti.
- Turn off the heat now. Now it's a matter of acting quickly.
- Pour the egg mixture through the spaghetti and immediately mix well.
- Pour in some pasta water, bit by bit until you get a creamy sauce. Keep stirring, I needed about ⅓ cup (80 ml) for the sauce.
- Because of the heat, the eggs will give a delicious creamy sauce. Put the spaghetti on a plate and spread the pancetta on top of the spaghetti.
- Serve immediately.
Notes
Nutrition
Leave a Reply