If you are a lover of Italian cuisine and collect its recipes, then this is your case. Make a traditional no-cream carbonara paste. I had a chance to try such a pasta in the Italian countryside, in Umbria, in the town of Assisi, in a restaurant on the main city square. It turns out very authentic. Watch the recipe step by step and enjoy simple and delicious Italian cuisine.
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Pasta / Egg
Dish: Hot dishes / Pasta
Cuisine geography: Italian / European
- Spaghetti - 200 Grams (based on 100 grams per serving)
- Bacon - 150 Grams (uncooked smoked)
- Eggs - 3 Pieces (2 whole eggs and 1 yolk)
- Parmesan - 50 Grams
- Garlic - 2 Cloves
- Olive oil - 2 Tbsp. spoons
- Salt - 1 Pinch
- Ground black pepper - 1 pinch
How to make "Carbonara without cream"
Prepare your ingredients.
Pour 2 tablespoons of olive oil into a frying pan, crush 2 cloves of garlic with the flat side of a knife, put in oil. Remove the garlic before serving.
Place a pot of water in parallel to boil the spaghetti in salted water. Boil until "al dente", observe the cooking time indicated on the package.
Cut the bacon into pieces, send it to the pan, fry until light golden brown.
For the sauce, take two whole eggs, add one more yolk to them.
Pour 2/3 of the parmesan grated on a fine grater to the eggs, pepper, mix.
Add boiled spaghetti to the pan to the bacon, heat.
Remove the pan from heat, pour in the cheese and egg sauce, stir.
Serve the pasta hot, sprinkle with the rest of the finely grated Parmesan cheese. A glass of dry red wine is very organically combined with this dish.