There is no cream in traditional spaghetti carbonara
If you’ve tried this Traditional Spaghetti Carbonara or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 8 ounces spaghetti
- 1 tablespoon salt
- 4 large egg yolks
- 1 large egg
- 3/4 cup freshly grated Parmesan cheese, plus 1/4 cup extra for garnish
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 8 ounces pancetta, cut into cubes * see note
- 1/4 cup freshly grated Pecorino cheese
- Bring a large pot of water to a boil. Add salt, enough so it tastes like sea water. Add the spaghetti and cook according to package directions.
- While spaghetti is cooking, add the egg yolks and egg to a medium bowl and whisk until well combined. Add the parmesan cheese to the eggs and mix. Set aside.
- Add the olive oil to a large sauté pan over medium heat. Add the pancetta or bacon and cook until crisp, turn off the heat and set aside.
- When the spaghetti is cooked, reserve 1 cup of the liquid and drain.
- Add the spaghetti to the pancetta and toss with half of the reserved pasta water, mix well over low heat.
- Turn off the heat and add the egg mixture and mix well using tongs until the spaghetti is coated and sauce is creamy. If the sauce is too thick, add a little of the reserved water until the desired consistency is achieved.
- Serve warm topped with freshly grated Pecorino Romano cheese.
* Note: If you can't get pancetta, you can use thick cut bacon
Amount Per Serving: Calories: 680 Saturated Fat: 14g Cholesterol: 292mg Sodium: 2522mg Carbohydrates: 44g Protein: 27g