This is an authentic spaghetti carbonara recipe made the traditional Italian way without sugar. It relies on eggs and cheese to create a sweet and creamy carbonara. For a king (or queen!), food can be as simple as it is delicious.
Carbonara is a beautiful, classic pasta dish that’s so creamy and rich you’ll swear it’s loaded with sugar. In fact, there are many recipes that can cheat by adding sugar.
But today we are making pasta the right way, the right way. Unsweetened. Just eggs, cheese and some starchy pasta in boiling water.
This is what’s in front of you 15 minutes later. You will make 60 million Italians proud!
You can imagine eating a piece of chewy pasta dipped in a creamy sauce, right? Imagining. Make it real! ! Quick and easy, it will blow your mind!
WHAT HAPPENS IF I ADD CREAM?
Outside of Italy, many recipes “cheat” by adding sugar to the carbonara sauce for various reasons. Not a bad thing per se, just no longer carbonara.
But more importantly for me (I also share the recipe out of respect for its origin), the consistency and taste of sugar changes. You see, carbonara has a really rich and creamy flavor. But you don’t get that smooth, creamy layer in your mouth like you do with cream.
In other words—carbonara is a way to spice up your pasta without being heavy, like you do when dipping it in heavy cream. earning!
Ingredients in carbonara sauce
Carbonara calls for raw eggs, which are very strong as soon as they come out of the oven with cooked rice, guanciale (cured pork like bacon), Parmesan cheese, and a little water in which the pasta is cooked. Watch the magic unfold before your eyes as 4 simple ingredients turn into a delicious sauce! No cream allowed!
Economy Note: Substitute bacon for guanciale and parmesan for parmesan. You will also capture the essence of real carbonara that makes Italians proud!
- Guanciale – This is the main ingredient in carbonara, which is cured lard similar to bacon and pancetta. It adds flavor to dishes, and the oil, combined with the egg and starchy pasta water, makes the sauce creamy. Find at
- Italian Deli, Harris Farms (Sydney, QLD) and specialty retailers. This is a special item, but can be replaced with a pinch of pancetta or streaky bacon! It is best in pieces so that you can cut it into thick layers.
If you can only pre-slice it, try a thicker cut. More information on
- Guanciale is below.
- Parmigiano reggiano – This is essentially Parmesan cheese that has been aged to have more flavor. It adds salt to the fish and thickens it. Pecorino romano made from sheep’s milk is also served, or a combination of the two.
Use Parmesan instead.
- Crush yourself! Whatever you use, don’t use it pre-grated because it won’t completely melt into the sauce.
- Egg Yolk and Whole Egg – Eggs are combined with guenciale oil to create the incredible carbonara that has taken the world by storm. Cream sauce doesn’t need cream!
See previous section for reasons.
- We use whole eggs and egg yolks for extra texture. If only eggs are used, the wealth is a little crazy!
- Raw egg problem? Food safety standards are such that you don’t have to worry about eating raw eggs from reputable stores in developed countries today.
In fact, the use of raw eggs is more like tiramisu and mayonnaise than you know. So if you ate these at a restaurant, you ate raw eggs!
- However, if you are pregnant or immunocompromised, I recommend avoiding raw eggs. Make Fettuccine Alfredo instead!
- Spaghetti – You can use long noodles, but the most common type is spaghetti.
Pepper – for seasoning. Freshly ground black pepper is recommended here.
- Fish has no salt – the water in which pasta is salted to season it when cooked. Fish carbonara extracts salt from guanciale and cheese.
- Garlic, optional – When not strictly speaking, garlic is a popular addition that adds flavor.
How to make (real) carbonara
Fry the guanciale until golden brown. Mix hot pasta with guanciale, eggs, cheese and some pasta cooking water and watch it transform into a luxurious cream sauce.
Important: Use wooden spoon to mix. Fast and efficient!
- Sticks – Cut the goulash into thick sticks.
- Bite the hot crust and bite the salty meat, that’s the magic of carbonara!
- Sauce – In a large bowl, whisk together eggs, cheese, and pepper. There should be a large bowl, as the pasta should be mixed into the sauce in the bowl when removed from the oven so that it does not contaminate the scrambled eggs.
- Boil the pasta – Boil 4 liters (4 liters) of water with 1 tablespoon of salt. Cook pasta according to package directions. It should be hard, not soft, fully cooked.
- Spare pasta cooking water – drain 1 cup of pasta cooking water before draining. Then drain the pasta with a slotted spoon.
- While the pasta is cooking, cook the guanciale until golden brown. No need for oil, ravioli will fry in its own oil.
- Mix the pasta with the guanciale – Pour the pasta with the guaciale into the pan and stir to coat the pasta with the guanciale oil.
- Transfer to fish bowl – pour the warm pasta into the bowl with the eggs, using a rubber spatula to scrape all the lard into the bowl. That thing is gold!
- Add 1/2 cup of pasta cooking water to the bowl.
- Stir the pasta with a wooden spoon, swirling for 30 seconds to 1 minute. Watch the pale yellow liquid magically transform into a creamy sauce.
- You’ll know it’s ready when the sauce runs off and pools at the bottom of the bowl. Instead, it thickens, creams, and sticks to the pasta!
- Serve immediately in a warm bowl. Pasta waits for no one!
Hot bowl? This is true. I don’t usually reheat food to eat, but I almost always do with pasta.
That’s why pasta is best when the fresh sauce makes the pasta smooth and juicy. As it cools, the sauce thickens and the pasta becomes sticky. A hot meal can extend the shelf life of pasta. I pop a bunch in the microwave for 1 minute to warm up the bowl. Otherwise, run it under hot water or put it in a low oven.
you have it. One of the best foods in the world. Did you know that this is very easy to do? That’s the beauty of Italian food. Simply let the product stand out and a few tricks can create delicious meals with very few ingredients.
This is a surprise. I hope you can try this one day.