Skinny Fettuccine Carbonara recipe (no cream)

by Kayla Magazine

It is an Italian recipe originally from the Lazio region. Authentic Italian pasta is served with eggs, cheese, cured pork, and black pepper sauce. This recipe is super quick and beyond delicious. Fettuccine Carbonara recipe is one of those top 3 “I Love You Mom” recipes. My husband loved it and said this recipe is a keeper. You won’t be disappointed. Everyone should get the chance to try this pasta. The Italians make Fettuccine Carbonara recipe without cream. Learn to make it the authentic way with only 5 ingredients.

Things you should know about Fettuccine Carbonara recipe

Cheese. It’s usually made with Pecorino Romano or Parmigiano-Reggiano cheese. I use Parmesan.

Pasta. If you want to make authentic carbonara pasta like the Italians do, use spaghetti. Spaghetti is the most common pasta. I love Fettuccine. You can also try Rigatoni, Linguine, Farfalle, Creste, Pappardelle, Penne,  or Bucatini.

Bacon. In Italy, Pasta Carbonara is traditionally prepared with cured, fried pork bacon Guanciale or Pancetta. Since it is hard to find these kinds of bacon in most American stores, you can buy high-quality thick-cut bacon. It will work fine.

Eggs. I use my grandma’s farm eggs. Try to find a farm or buy free range eggs. Eggs create a creamy texture.

No cream. This Fettuccine Carbonara recipe is without cream. In authentic pasta carbonara, Italians don’t use cream! Don’t worry, you will get a creamy texture with the eggs.

Fettuccine Carbonara recipe

Ingredients

(200g) freshly grated Pecorino cheese (Parmesan) + a small handful for sprinkling before serving

1 lb (500 grams) of your favorite pasta (fettuccine)

4 free range eggs (room temperature)

coarsely ground black pepper

10 oz (300g) Pancetta, Guanciale or quality bacon

How to make the Fettuccine Carbonara recipe

1.To prevent bacteria, wash the eggs or clean them with vinegar. Add three egg yolks and a whole egg to a big bowl. Mix it all together.

2. Finely grate pecorino or parmesan cheese and stir into egg mixture. You should get a lumpy, thick mass. Set everything aside.

3. Fill a pot with water. Once the water boils, add the pasta to the pot.

4. Pork ham has enough salt, so you don’t need to add salt. It’s best to cook pasta “al dente” (just cooked). Just make sure not to boil them too long. You want pasta, not a porrige.

5. Fry the pancetta or bacon while the spaghetti is cooking. Cook on medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. If the pancetta is super fatty, you can remove a bit of the fat.

6. When the pasta is done, keep the pancetta on low heat. Lift the pasta from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Gently mix the pasta and pancetta, so that the paste soaks up the flavor of bacon. Don’t worry if some water drops in the pan. You’ll also need the pasta water for the sauce, so don’t throw it away. Reserve ¼ cup (4 tablespoons) of the starchy pasta water in which the pasta was cooked. Leave it to cool.

Final touches before serving

Add 6 spoonfuls of cooled pasta broth to the bowl with the yolks and cheese, mix well. Toss the fettuccine (or spaghetti) with pancetta into the egg sauce and mix again. Make sure the egg and cheese mixture is evenly distributed. You want the eggy, cheesy sauce to cover each and every inch of the al dente pasta. Sprinkle pepper on top. Sprinkle extra cheese on top and serve. Enjoy!

Trust me, this Fettuccine Carbonara recipe is really simple but so delicious. All the family love it so it’s a perfect mid week quick meal. Keep your summer body plans for next summer. Lol.

How to Cook Al Dente?

Start tasting the pasta one to two minutes before the package instructions indicate it will be cooked through. When you bite through a piece of al dente pasta, you should see a tiny white dot in the center indicating the pasta is nearly cooked through. Overcooking may result in an unpleasantly mushy texture. Keep in mind that fresh pasta has a very short cooking time compared to dried pasta. Once the pasta is tender and chewy but not crunchy, drain the pasta in a colander before serving.

Tips & Notes

  • Serve Fettuccine Carbonara immediately, while it is hot and creamy. If you have leftovers, store them in the refrigerator for up to two days. Once reheated it will not taste the same since the eggs will cook more in the reheating process.
  • You cannot mix the pasta and eggs over heat. You will get scrambled eggs. Don’t let your pasta sit after draining. Mix the hot pasta in the egg mixture bowl.

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Fettuccine Carbonara recipe

Skinny Fettuccine Carbonara recipe

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 7 oz or 1 cup (200g) freshly grated Pecorino cheese (Parmesan) + a small handful for sprinkling before serving
  • 1 lb (500 grams) of your favorite pasta (fettuccine)
  • 4 free range eggs (room temperature)
  • coarsely ground black pepper
  • 10 oz (300g) Pancetta, Guanciale or quality bacon

Instructions

1.To prevent bacteria, wash the eggs or clean them with vinegar. Add three egg yolks and a whole egg to a big bowl. Mix it all together.

2. Finely grate pecorino or parmesan cheese and stir into egg mixture. You should get a lumpy, thick mass. Set everything aside.

3. Fill a pot with water. Once the water boils, add the pasta to the pot.

4. Pork ham has enough salt, so you don't need to add salt. It's best to cook pasta "al dente" (just cooked). Just make sure not to boil them too long. You want pasta, not a porrige.

5. Fry the pancetta or bacon while the spaghetti is cooking. Cook on medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. If the pancetta is super fatty, you can remove a bit of the fat.

6. When the pasta is done, keep the pancetta on low heat. Lift the pasta from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Gently mix the pasta and pancetta, so that the paste soaks up the flavor of bacon. Don’t worry if some water drops in the pan. You'll also need the pasta water for the sauce, so don't throw it away. Reserve ¼ cup (4 tablespoons) of the starchy pasta water in which the pasta was cooked. Leave it to cool.

7. Add 6 spoonfuls of cooled pasta broth to the bowl with the yolks and cheese, mix well. Toss the fettuccine (or spaghetti) with pancetta into the egg sauce and mix again. Make sure the egg and cheese mixture is evenly distributed. You want the eggy, cheesy sauce to cover each and every inch of the al dente pasta. Sprinkle pepper on top. Sprinkle extra cheese on top and serve. Enjoy!

Notes

Serve immediately, while it is hot and creamy. If you have leftovers, store them in the refrigerator for up to two days. Once reheated it will not taste the same since the eggs will cook more in the reheating process. You cannot mix the pasta and eggs over heat. You will get scrambled eggs. Don't let your pasta sit after draining. Mix the hot pasta in the egg mixture bowl.

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