There is no cream in traditional spaghetti carbonara
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Traditional Spaghetti Carbonara
An easy, rich and creamy pasta dish that has no cream, the creaminess comes from eggs and Parmesan cheese.
- 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