Classic Spaghetti Carbonara

How to make real Spaghetti Carbonara. I've used a combo of recipes from Antonio Carluccio and Gennaro Contaldo this Classic Spaghetti Carbonara is truly delicious.

Spaghetti carbonara is such an easy and quick to cook midweek dinner. The only real time taken is waiting for the pasta. Such a doddle you really can't go wrong.

Spaghetti Carbonara no cream

There's nothing like a good bowl of pasta in whatever form but carbonara is possibly my favourite.

I know here in England we do like to add cream but there really is no need. I know anyone from Italy would be horrified at the very thought!

That's probably a bit like me when I see some American's who insist on serving sweetcorn and call it a 'traditional' English Sunday roast 😕 But with that said if you like sweetcorn with your roast dinner, go ahead and do it.

Cooking is after all an experiment and I'm always making up recipes that possibly not everyone agrees with but hey ho. Cook whatever you fancy I say, just go for it!

Top Tip!


You can buy ready sliced pancetta in any good supermarket - usually with the cooked meats rather than with bacon. 

Of course, if you prefer you can use streaky bacon, but always go for smoked bacon; personally I've never understood why anyone would even buy unsmoked bacon anyway. Ask Jamie Oliver about bacon, he'll agree with me!

One more thing, please avoid at all costs 'quick cook' spaghetti. I bought it by mistake once and it is truly awful, it turns to slush in a matter of minutes.

Diced Pancetta

Start by putting the eggs and the egg yolk into a bowl and gently whisk together.

Lightly whisked eggs in a bowl

Finely grate in the Parmesan.

Lightly whisked eggs with parmesan in a bowl

Season with black pepper, then mix well and put to one side.

Carbonara egg mixture no cream

Meanwhile, cook the spaghetti in a large pan of boiling salted water until al dente.

In a large frying pan add 1 tablespoon of oil, then place over medium-high heat. Stir in the pancetta, then cook for about 4 minutes, or until it starts to crisp up.

Pancetta frying in a pan

Drain the spaghetti reserving about a tablespoon of the cooking water.

Add the spaghetti to the frying pan and toss well over the heat so it really soaks up all that lovely flavour. Now remove the pan from the heat - it's important to do this otherwise yours egg mixture will scramble.

Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture.

spaghetti carbonara cooking

The heat from the pan will help to cook the egg gently, rather than scrambling it, but you can put it back on low heat for a minute. Mix together again and you're done.

Serve with a grating of Parmesan and an extra twist of pepper.

No Cream Spaghetti Carbonara in a bowl

Yep, it's as simple as that, dinner sorted apart from a nice glass of wine!

spaghetti,carbonara,pasta,recipe,no cream,easy
pasta,main,dinner
italian
Yield: 2
Author:
Spaghetti Carbonara - no cream recipe

Spaghetti Carbonara - no cream recipe

Just double the ingredients to serve four.
Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

  • 4 large free-range eggs plus just the yolk of the 4th egg
  • 50g (a large handful) freshly grated Parmesan cheese, plus extra to serve
  • a handful of ready sliced pancetta
  • 220 g dried spaghetti
  • extra virgin olive oil

Instructions:

  1. Put the eggs and the egg yolk into a bowl and gently whisk together.
  2. Finely grate in the Parmesan, season with pepper, then mix well and put to one side.
  3. Cook the spaghetti in a large pan of boiling salted water until al dente.
  4. In a large frying pan add 1 tablespoon of oil, then place over medium-high heat.
  5. Stir in the pancetta, then cook for about 4 minutes, or until it starts to crisp up.
  6. Drain the spaghetti reserving about 2 tablespoons of the cooking water.
  7. Add the spaghetti to the frying pan and toss well over the heat so it really soaks up all that lovely flavour.
  8. Now remove the pan from the heat - it's important to do this otherwise yours egg mixture will scramble.
  9. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture.
  10. The heat from the pan will help to cook the egg gently, rather than scrambling it although you can, at this stage pop it back on the heat for a minute.
  11. Mix together again and you're done.
  12. Serve with a grating of Parmesan and an extra twist of pepper.
Created using The Recipes Generator

No comments

Post a Comment

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan