5 from 24 votes
Best Pasta Carbonara (Without Cream!)
This Pasta Carbonara recipe creates a creamy sauce without cream by combining eggs, Parmesan, and pasta cooking water. Crisped bacon and gentle handling produce a rich, silky coating on linguine or similar pasta shapes, offering a classic Italian-inspired flavor.
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
Servings:
2
Calories:
541 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4½ ounces linguine or spaghetti, or any pasta of your choice
- 3.5 ounces Bacon (or pancetta) chopped - thick cut smoked bacon is best (or lardons)
- 2 tablespoons butter
- 2 garlic peeled but left whole, cloves
- 2 egg lightly whisked
- ⅓ cup Parmesan Cheese (or pecorino or parmigiano-reggiano), finely grated
- salt freshly ground
- black pepper freshly ground
- parsley optional, chopped, a little fresh
to serve (optional)
- green salad simple
- Green vegetables
Instructions
- Cook the pasta according to the cooking instructions until 'al dente'. Whisk half of the parmesan into the eggs, grind in some salt and pepper, and set aside.
- While the pasta cooks, melt the butter in a large frying pan. Add the bacon/pancetta and garlic cloves and let cook, stirring often, for 5 - 10 minutes until golden and starting to crisp. Then discard the garlic.
- Take about half of the bacon out of the pan with a slotted spoon and set aside. Leave the bacon juices behind. Take the pan off the heat (very important!).
- Use kitchen tongs or a spaghetti server spoon to lift the pasta straight out of the cooking water and into the bacon pan.
- As quickly as you can, pour the eggs and parmesan mixture over the hot pasta in the pan. Also add a little more pasta cooking water. Briefly toss everything together so that the eggs `just` cook (without scrambling!).
- Quickly serve out a little of the pasta onto each dish. Top with a little of the reserved bacon and parmesan and grind over a little more salt and pepper. Top this layer with more pasta and the rest of the bacon and parmesan.
- Scatter with a little fresh parsley if using. Serve immediately by itself or with a simple green salad or green vegetables.
Cup of Yum
Notes
- Linguine is preferred but spaghetti, fettuccine, or any pasta can be used.
- Use one egg per person to scale the recipe servings.
- Thick cut smoked bacon or pancetta is best; thinner bacon or ham can be used with shorter cooking.
- Remove the pan from heat before adding the egg mixture to avoid scrambling eggs.
- Transfer pasta directly from boiling water to the pan to retain appropriate moisture for the sauce.
- Prepare all ingredients and steps in advance to work quickly and confidently when mixing.
Nutrition Information
Calories
541kcal
(27%)
Carbohydrates
22g
(7%)
Protein
22g
(44%)
Fat
40g
(62%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
238mg
(79%)
Sodium
749mg
(31%)
Potassium
218mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
736IU
(15%)
Vitamin C
1mg
(1%)
Calcium
238mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 541
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 22g | 44% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 749mg | 31% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 238mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.