Ultimate Spaghetti Carbonara: Authentic Italian Recipe Without Cream

Spaghetti Carbonara is a creamy, rich, and indulgent Italian pasta dish made with eggs, pancetta, and cheese—without using cream! This ultimate version brings out the perfect balance of flavors and textures.

Ingredients:

• 12 oz spaghetti
• 4 oz pancetta or guanciale, diced (bacon can be used as a substitute)
• 2 large eggs
• 2 large egg yolks
• 1 cup grated Pecorino Romano cheese (or Parmesan)
• 1 teaspoon black pepper, freshly ground
• ½ teaspoon salt (adjust as needed)
• 1 clove garlic, smashed (optional, for extra flavor)
• 1 tablespoon olive oil

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.

2. Crisp the Pancetta/Guanciale:

   • In a large skillet, heat olive oil over medium heat.
   • Add pancetta and garlic (if using), cooking until the pancetta is crispy and golden brown (about 4-5 minutes).
   • Remove the garlic clove and turn off the heat.

3. Prepare the Carbonara Sauce:

   • In a mixing bowl, whisk together eggs, egg yolks, grated cheese, and black pepper until smooth.

4. Combine Everything:

   • Add the hot drained pasta to the skillet with the pancetta. Toss well to coat in the fat.
   • Remove from heat and slowly pour the egg mixture over the pasta while tossing vigorously.
   • Gradually add reserved pasta water, a little at a time, to create a silky sauce. (You may not need all of it.)

5. Serve Immediately:

   • Garnish with extra Pecorino Romano cheese and black pepper. Serve hot!

Tips:

• Use high-quality ingredients for the best flavor—guanciale and Pecorino Romano make it truly authentic.
• Work quickly when mixing the sauce with the pasta to avoid scrambling the eggs.
• No cream needed! The creamy texture comes from the emulsion of eggs, cheese, and pasta water.