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Carbonara Recipe

Italian Carbonara (No Cream)

This traditional carbonara recipe creates a silky, restaurant-quality pasta dish in just 15 minutes using only authentic ingredients. No cream needed - just eggs, cheese, guanciale, and pasta water create the most luxurious sauce you've ever tasted.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 175 g guanciale or pancetta/thick-cut bacon, skin removed
  • 2 large eggs
  • 2 egg yolks
  • 100 g Parmigiano Reggiano finely grated, or pecorino romano
  • 1/4 tsp black pepper freshly ground
  • 400 g spaghetti
  • 1 tbsp salt for pasta water
  • 1/2 cup pasta cooking water reserved from cooking pasta
Optional
  • 1 clove garlic minced (not traditional but adds flavor)

Equipment

  • Large pot for pasta
  • Non-stick skillet
  • Large mixing bowl
  • Wooden spoon
  • Fine grater or microplane
  • Colander

Method
 

  1. Cut guanciale into thick batons (about 1/5 inch thick).
  2. Whisk eggs and yolks in a large bowl, then mix in grated cheese and black pepper.
  3. Boil 4 quarts of salted water and cook spaghetti until al dente according to package directions.
  4. Meanwhile, fry guanciale in a non-stick pan without oil until golden and crispy (4-5 minutes). If using garlic, add it in the last minute.
  5. Reserve 1 cup of pasta cooking water before draining pasta.
  6. Toss hot pasta with the crispy guanciale and its rendered fat in the pan.
  7. Transfer everything to the bowl with egg mixture and add 1/2 cup pasta water.
  8. Stir vigorously with a wooden spoon handle for 1 minute until the watery mixture transforms into a creamy, luxurious sauce that clings to the pasta.
  9. Serve immediately in warm bowls, garnished with extra cheese and black pepper if desired.

Notes

Key Tips:
  • Use the wooden spoon handle to stir - it's faster and more effective
  • Warm your serving bowls before plating
  • Serve immediately - carbonara waits for no one
  • If sauce is too thick, add more pasta water gradually
  • Must use fatty bacon/guanciale - lean meat won't create proper sauce
Substitutions: Use regular parmesan instead of Parmigiano Reggiano and thick-cut bacon instead of guanciale for a budget-friendly version that's still authentic.
Food Safety: Raw eggs from reputable stores are safe, but pregnant women or immunocompromised individuals should avoid this dish.