No-Cream Carbonara – a delicious recipe with olive oil, egg, pancetta, parmesan cheese, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Get the spaghetti boiling in plenty of salted water.
2
Heat olive oil in pan over medium-high heat and fry the pancetta for 1-2 minutes. Transfer to a bowl.
3
Beat the egg lightly using a fork in another bowl.
4
When the pasta is cooked, drain it but put a bowl under the colander in order to retain some of the water; you may need that later.
5
Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette.
6
Add the cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Cook until the cheese just starts to melt and the egg is still creamy.
7
Serve with coarse-ground black pepper.
96
kcal
Calories
8
g
Fat
1
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 g spaghetti, 1 tablespoon olive oil, 1 egg, 100 g pancetta, chopped, and more.
Yes, No-Cream Carbonara falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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