Authentic Carbonara Recipe (Without Cream!)

A 15-minute authentic recipe

Carbonara is one of the most well-known classic Italian pasta recipes. I’m sure you’ve tried it, but was it an authentic carbonara recipe that you had? Was the pasta drenched in cream, or was the sauce made with just eggs alone as the Italians make it?

The truth is, an authentic carbonara recipe also happens to be the simplest version to make. All you’ll need is a few basic ingredients, most of which you probably already have. You might need to buy bacon, parmesan and fresh parsley, but I bet you’ve already got eggs, pasta, and of course salt and pepper in your fridge and pantry.

Now I’ll be honest. This is a very quick dinner – on the table in as little as 15 minutes – but it can take a few ‘makes’ to get the hang of it. It’s super easy, but its success depends on throwing everything together at just the right moment, then carefully layering it on each plate so that there’s the perffect amount of each flavor in every bite.

Once you’ve got this (and you will!), you’ll be serving up an authentic pasta carbonara that tastes restaurant quality and is as fast to make as a sandwich. This makes a perfect last-minute dinner for your family, but is equally as good served as a classy dinner for guests.

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

One of the best things about this recipe is that you probably already have most of the ingredients in your kitchen. Typically all I have to buy is the bacon and perhaps some parmesan cheese.

Just try to use quality ingredients since there are only a few!

Here’s a photo of the ingredients you’ll need to make your authentic carbonara. Just add pasta!

• What pasta to use: I like to use linguine which is just slightly thicker and flatter than spaghetti. But carbonara made in this classic ‘just eggs’ way is both light enough and rich enough to make with a variety of pasta types.
  
  For the most traditional carbonara, use long pasta such as spaghetti, linguine or fettuccine, but really there are no rules set in stone. Short pasta such as penne or rigatoni (tube pasta!) work, too. Here’s a guide to which pasta shapes to use when if you’re interested in reading more about it!

• Butter: Butter (for cooking) adds great flavour, but feel free to use olive oil instead. If your meat is quite fatty, you don’t have to add any extra fat at all.
• Eggs: Perhaps surprisingly, only 2 large eggs, lightly whisked. Basically, you only need 1 egg per person you’re serving. Since the eggs are the star of the show in the sauce, I usually try to use fresh free range or organic eggs.
• Meat: Traditionally, carbonara is made with ‘guanciale’ or ‘pancetta’, both types of fairly fatty Italian cured pork. Outside of Italy, however, it’s more common to use ‘lardons’ (bacon cubes) or bacon, which is what I usually use. Smoked, streaky bacon works well for a great flavor.
• Garlic: This isn’t essential for an original carbonara recipe. I like to add a couple of whole cloves, however, just to flavor the sauce as it cooks. Sometimes I squish them around a bit before removing to extract as much flavor as I can.
• Cheese: Again, for a more authentic carbonara use parmigiano-reggiano or pecorino-romano. Alternatively, just use parmesan. Make sure it’s finely grated so that it melts easily into the sauce.
• Parsley: For sprinkling over at the end. This is not essential to a traditional pasta carbonara, but I think it makes all the difference.
• Salt and pepper: Season generously with salt and black pepper. Again, makes all the difference!

How to make an authentic carbonara

It’s as simple as these 6 easy steps:

Step 1: Boil the pasta. Check the cooking instructions and cook until ‘al dente’ or just cooked. Don’t drain the water after cooking! (see tips below)

Step 2: While the pasta is cooking, melt the butter in a large frying pan. If you’re using pancetta or particularly fatty bacon you can skip this step as the bacon will cook in its own fat.

Step 3: Cook bacon for 5-10 minutes with whole garlic cloves until cooked and lightly crisp.

Step 4: Take half of bacon out of pan. Transfer pasta straight from the cooking water to the pan with tongs.

Step 5: Take off heat (very important!). Add whisked eggs mixed with half the cheese and some salt and pepper. Then toss quickly and confidently until all the pasta is coated in the velvety sauce.

You should have just enough time to make the egg sauce while the pasta is cooking. How convenient is that?!

Step 5: Layer pasta, bacon, cheese, and salt and pepper in bowls. Top with parsley.

Eat immediately. Savour every delicious mouthful!

Variations

Like many classic recipes, this no cream carbonara recipe is pretty perfect as it is! However, if you’d like to change things up a little, here’s what you can try:

• Try chicken or smoked salmon instead of bacon. The smoked salmon won’t need cooking so simply mix it into the egg and cheese mixture before tossing it through the pasta.
• Replace the optional parsley garnish with fresh chives or basil if you like.
• For a vegetarian carbonara without cream, replace the bacon with mushrooms, caramelized onions, asparagus, zucchini, spinach, cubed eggplant or a mixture of these. Just cook these in the same way as the bacon before tossing through the pasta and egg sauce.

Carbonara also makes a perfect lazy weekend meal! If you want more ideas, check out this list of 100 easy Sunday dinner ideas!

More easy pasta recipes

• Ever tried pasta alla norma? This is another easy authentic Italian recipe you’ll love!
• This creamy pesto chicken with mushrooms and parmesan is another 15-minute pasta recipe you’ll love.
• Chicken mushroom pasta (another creamy pasta without much cream)
• Chorizo pasta! (AKA pink sauce pasta!)
• If you’re loving the Mediterranean vibe of this recipe, try this 20-minute tuna pasta recipe too.
• Pasta with Italian marinara sauce is the perfect last-minute pantry dinner! For more punchy flavor, try puttanesca penne!