Got this recipe from somewhere in the net, after I browsed for some info about the history of spaghetti carbonara. And to my surprise, the original carbonara didn't even use any cream! Instead it got the "creamy" thingy from the partially-cooked egg.
My Private Note
Units: US | Metric
- 1Get the spaghetti boiling in plenty of salted water.
- 2Heat olive oil in pan over medium-high heat and fry the pancetta for 1-2 minutes. Transfer to a bowl.
- 3Beat the egg lightly using a fork in another bowl.
- 4When the pasta is cooked, drain it but put a bowl under the colander in order to retain some of the water; you may need that later.
- 5Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette.
- 6Add the cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Cook until the cheese just starts to melt and the egg is still creamy.
- 7Serve with coarse-ground black pepper.
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Nutritional Facts for No-Cream Carbonara
Serving Size: 1 (206 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 723.5
- Calories from Fat 246
- Total Fat 27.3 g
- Saturated Fat 8.0 g
- Cholesterol 233.5 mg
- Sodium 458.2 mg
- Total Carbohydrate 86.5 g
- Dietary Fiber 3.6 g
- Sugars 2.6 g
- Protein 30.7 g
The following items or measurements are not included: