Cream-free pasta carbonara, the original recipe you have to try

Spaghetti carbonara is a quick and delicious meal that anyone can make at home. If you are a fan of this dish or just want to enjoy a fragrant dish, then you should try the original recipes without cream.


Caraway pasta without cream

Spaghetti carbonara is one of the most popular dishes in restaurants, and many people use it when preparing a meal at home. But the original recipe does not contain an ingredient that is generally present in the composition: cream. If you’re a fan of this pasta, you should try the “to order” recipe, according to, which contains only spaghetti, pancetta, pecorino sheep’s cheese, egg yolk and plenty of ground black pepper.

Here are the ingredients you need for Creamless Pasta Carbonara

  • 300 grams of spaghetti
  • 150gm pancetta or gilali (ham)
  • 4 yolks
  • 150gm grated pecorino cheese
  • Salt and pepper to taste
  • 30 ml olive oil
  • green parsley for garnish

How to make pasta carbonara without cream

The first step in preparing this dish is to boil the pasta as directed in boiling water with a pinch of salt.

Then you have to cut the pancetta into pieces, which will fry in a frying pan until crunchy. You put them aside.

In a large bowl, whisk the egg yolks with the olive oil and season with salt and pepper. Then add half the amount of pecorino cheese and mix everything.

Drain the spaghetti, but be sure to keep a few tablespoons of the water in which they boiled. Put it back in the saucepan, heated and put it on top of the cheese and egg yolk mixture. Stir quickly or the yolk will coagulate. The sauce that will cover the pasta should be silky. Put it in the water until everything is OK.

After mixing well, add the pancetta and mix again.

The pasta will be served immediately, with the rest of the pecorino cheese sprinkled over it. You can add a few drops of oil, freshly ground pepper and chopped parsley to the dish.

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