Spaghetti Carbonara without Cream
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Eggs: The eggs in this recipe are not fully cooked, and therefore you may run the risk of Salmonella contamination. Do not eat dishes with raw eggs when you are pregnant. Babies and people with poor health should also avoid eating dishes containing raw eggs.
2. Pecorino cheese: A cheese made from sheep's milk, unlike Parmesan cheese, which is made from milk. The ripening time of Pecorino cheese is also shorter. If you cannot get Pecorino cheese, you can also use Parmesan cheese.
3. Pancetta: Bacon from the pork belly. Dried and flavored according to Italian tradition. It can be replaced with Prosciutto.
4. Storage: Due to the addition of the egg and therefore the risk of food poisoning, this dish cannot be stored. Eat it fresh.
Nutrition
Calories: 682kcal | Carbohydrates: 86g | Protein: 27g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 306mg | Sodium: 2.127mg | Fiber: 4g | Sugar: 3g | Vitamin A: 418IU | Iron: 3mg
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