Cream-free spaghetti carbonara
- Good Food team
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Serves 4
Easy
Prep: 2 mins
Cook: 12 mins
A star rating of 4.4 out of 5.46 ratingsRate
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This classic, comforting carbonara is made without cream, using eggs to create a silky sauce. It's packed with flavour from pancetta and parmesan
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Ingredients
Nutrition
Units:
MetricUS
-
350g spaghetti
or linguine
-
140g pack diced pancetta
or smoked streaky bacon
-
2 tsp olive oil
-
1 garlic clove
crushed
-
1 egg
plus 4 yolks
-
50g parmesan
grated
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Nutrition: per serving
- kcal575
- fat24g
- saturates9g
- carbs65g
- sugars3g
- fibre0g
- protein28g
- salt2.11g
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Method
-
step 1
Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the parmesan and some seasoning.
-
step 2
Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining parmesan.
Recipe from Good Food magazine, October 2008
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A star rating of 4.4 out of 5.46 ratings
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