Skinny Italian Carbonara recipe (no cream)

by Kayla Magazine
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Pasta Carbonara

Carbonara recipe originates from the Lazio region of Italy. It is served with egg, cheese, cured pork and black pepper sauce. This recipe is super quick and beyond delicious. 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 eat this recipe. In Italy, authentic Italian Carbonara recipe means no cream. Learn to make it the authentic way with only 5 ingredients.

Things you should know about Pasta Carbonara

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

Pasta. If you want to make authentic carbonara recipe like the Italians do, use spaghetti. Spaghetti is the most common pasta. But Fettuccine, Rigatoni, Linguine, and Bucatini are also popular.

Bacon. In Italy, 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 creamy texture.

No cream. In authentic Carbonara recipe, Italians don’t use cream! You will get creamy texture with the eggs.

Skinny Carbonara recipe

Ingredients

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

1 lb (500 grams) your favorite pasta (spaghetti)

4 free range eggs (room temperature)

coarsely ground black pepper

10 oz (300g) pancetta, guanciale or quality bacon

Instructions

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

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

Fill a pot with water, when the water boils add pasta. 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.

While the spaghetti is cooking, fry the pancetta or bacon. Cook on a 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.

When the pasta is ready keep the heat under the pancetta on low. Lift pasta from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Gently mix pasta and pancetta, so that the paste soaks up the flavor of bacon. Don’t worry if a little water drops in the pan. Besides, don’t throw the pasta water away, you will need it for sauce. 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 in the bowl with the yolks and cheese, mix well. Transfer the spaghetti with pancetta to the eggs sauce’s bowl and mix again. Make sure the egg and cheese mixture is evenly distributed. You want every inch of the al dente pasta coated in the velvety eggy cheesy sauce. Sprinkle pepper on top. Pasta Carbonara is ready. Sprinkle extra cheese on top and serve. Enjoy! This is a really simple but delicious recipe. 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 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 will have a very short cooking time compared to dried pasta. Once the pasta is tender and chewy but no longer crunchy, drain the pasta in a colander for serving.

Tips

  • 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 eggs mixture bowl.

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Pasta Carbonara

Skinny Italian Carbonara recipe (no cream)

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

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

1 lb (500 grams) your favorite pasta (spaghetti)

4 free range eggs (room temperature)

coarsely ground black pepper

10 oz (300g) pancetta, guanciale or quality bacon

Instructions

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

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

Fill a pot with water, when the water boils add pasta. 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.

While the spaghetti is cooking, fry the pancetta or bacon. Cook on a 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.

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

Add 6 spoonfuls of cooled pasta broth in the bowl with the yolks and cheese, mix well. Transfer the spaghetti with pancetta to the eggs sauce's bowl and mix again. Make sure the egg and cheese mixture is evenly distributed. You want every inch of the al dente pasta coated in the velvety eggy cheesy sauce. Sprinkle pepper on top. Pasta Carbonara is ready. Sprinkle extra cheese on top and serve. Enjoy! This is a really simple but delicious recipe. All the family love it so it’s a perfect mid week quick meal. Keep your summer body plans for next summer. Lol.

Notes

Serve it 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 eggs mixture bowl.

Tried this recipe?
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