Print

Authentic Spaghetti Carbonara (No Cream)

Close-up of a plate of authentic spaghetti carbonara, coated in creamy sauce and topped with crispy guanciale and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make a classic Roman spaghetti carbonara with a silky egg and cheese sauce, crispy pancetta, and black pepper. This recipe avoids cream for a true, traditional flavor.

Ingredients

Scale
  • 1 pound spaghetti
  • 4 ounces pancetta or guanciale, diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • Salt, for pasta water

Instructions

  1. Bring a large pot of salted water to a boil for the spaghetti.
  2. While the water heats, cook the diced pancetta in a large skillet over medium heat until crisp. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, Parmesan, and black pepper until well combined.
  4. Cook the spaghetti in the boiling water according to package directions until al dente. Reserve about 1.5 cups of the starchy pasta water before draining.
  5. Add about 1/4 cup of the hot pasta water to the egg and cheese mixture, whisking constantly to temper the eggs.
  6. Add the drained spaghetti directly to the skillet with the pancetta fat. Toss to coat.
  7. Remove the skillet from the heat. Pour the tempered egg and cheese mixture over the hot spaghetti. Toss quickly and continuously to coat the pasta. The residual heat will cook the eggs into a creamy sauce. If the sauce seems too thick, add a little more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  8. Add the crispy pancetta back to the skillet and toss to combine.
  9. Serve immediately, garnished with extra grated cheese and black pepper.

Notes

  • For an authentic taste, use guanciale if available.
  • Ensure you toss the pasta off the heat to prevent the eggs from scrambling.
  • The starchy pasta water is key to creating a smooth, emulsified sauce.

Nutrition

Find it online: https://kitchenslang.com/spaghetti-carbonara-authentic-egg-pancetta-pasta/