Guide To Make Traditional Carbonara Recipe No Cream Quick

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There’s a misconception that a creamy, decadent carbonara requires heavy cream. In fact, the true Roman classic relies on a surprising ingredient – eggs – to achieve its signature richness. This recipe dives into the heart of this timeless pasta dish, ensuring a perfectly balanced and flavorful experience.


Traditional Italian Carbonara Recipe - CucinaByElena
Traditional Italian Carbonara Recipe – CucinaByElena

1 pound (454 g) dried spaghetti

  • 4 large egg yolks
  • ½ cup (120 ml) grated Pecorino Romano cheese, plus extra for serving
  • ¼ cup (60 ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt, or to taste
  • ¼ cup (25 g) finely chopped fresh flat-leaf parsley

  • Directions:

    1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions for al dente – typically 8-12 minutes, depending on the brand. Reserve about 1 cup (240 ml) of the pasta water before draining and set it aside.

    2. While the pasta cooks, prepare the egg mixture. In a large bowl, whisk together the egg yolks, Pecorino Romano cheese, black pepper, and a pinch of salt.

    3. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant and lightly golden, about 30 seconds. Be careful not to brown the garlic.

    4. Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling when added later.

    5. Drain the pasta, reserving the pasta water. Add the hot pasta directly to the skillet with the garlic and olive oil. Toss to coat the pasta evenly.

    6. Immediately add the egg mixture to the pasta. Using tongs, quickly toss the pasta and sauce together until the eggs become creamy and coat the pasta, about 30 seconds. The heat from the pasta will gently cook the eggs, creating a smooth and luxurious sauce.

    7. Gradually add the reserved pasta water, one tablespoon at a time, tossing constantly, until the desired consistency is reached. The sauce should be thick and glossy, but not dry.

    8. Remove the skillet from the heat and stir in the chopped parsley. Season with additional salt and pepper to taste.

    9. Serve immediately, topped with extra Pecorino Romano cheese and a sprinkle of fresh parsley for garnish. Enjoy!

    Nutrition Facts (per serving):

    Calories: approximately 700 (depending on brand of pasta and cheese)

  • Fat: 40g
  • Saturated Fat: 15g
  • Cholesterol: 230mg
  • Sodium: 450mg
  • Carbohydrates: 70g
  • Protein: 25g

  • Conclusion:

    This authentic carbonara recipe proves that simple ingredients can create a truly satisfying dish. The creamy texture comes from the clever use of eggs, while the pecorino romano cheese adds a sharp and salty depth of flavor. With a sprinkle of fresh parsley and a generous grating of cheese, this pasta is a guaranteed crowd-pleaser.

    Frequently Asked Questions (FAQs):

    1. Can I substitute other cheeses for Pecorino Romano?

    You can, but the flavor profile will be slightly different. Parmesan cheese is a common substitute, although it’s slightly milder than Pecorino Romano. You can also try a combination of Parmesan and Romano cheese for a more complex flavor.

    2. My sauce seems scrambled! What went wrong?

    The most likely culprit is that the skillet was still too hot when you added the egg mixture. Make sure to remove the pan from the heat before adding the eggs and toss constantly to ensure even cooking.

    3. Can I add vegetables to this recipe?

    Absolutely! Chopped peas, asparagus, or sauteed mushrooms are delicious additions.

    4. What if I don’t have fresh parsley?

    Dried parsley can be used in a pinch, although fresh offers a brighter flavor. You can also substitute with another fresh herb like basil or chives.

    5. How can I store leftover carbonara?