Easy Spaghetti Carbonara Without Cream

Name: Easy Spaghetti Carbonara Without Cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 100 g Spaghetti, dry; 50 g Pancetta, cut into small pieces; 25 g Parmesan, finely grated, including the garnish; 1 pc Large whole egg; to taste Freshly crushed black pepper; to taste Salt, for the pasta water; as needed Reserved pasta cooking water

This spaghetti carbonara without cream brings together crisp pancetta, finely grated Parmesan, a whole egg and freshly crushed black pepper. A little starchy pasta water turns these simple ingredients into a silky sauce that coats every strand.

This is my easy home version, made with pancetta and Parmesan. Prepare the sauce while the spaghetti cooks, then finish everything off the heat. The recipe takes about 15 minutes overall, depending on your pasta and how quickly the water boils.

How to keep carbonara creamy

The most important step is controlling the heat. Toss the hot spaghetti with the pancetta first, then remove the pan from the heat before adding the egg and Parmesan mixture. Keep the pasta moving and add reserved cooking water a spoonful at a time until the sauce looks glossy and smooth.

A simple carbonara for one

The quantities below make one generous serving. Use the serving selector to scale the ingredients for more people. The Parmesan quantity includes the small amount used for the garnish.

Estimated energy: approximately 790 kcal per serving, including the rendered pancetta fat and all 25 g of Parmesan. Homemade pancetta varies in fat content, so the actual value may differ. Contains wheat, egg and milk.

For another quick pasta dinner, try my creamy zucchini rigatoni with ricotta and pancetta. For a comforting first course, make my homemade beef soup with soft dumplings.

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Creamy spaghetti carbonara topped with crisp pancetta, Parmesan and black pepper on a white plate

Pasta & Grains

Prep time
5 minutes

Cook time
10 minutes

Total time
About 15 minutes

Approx. calories
790 kcal
per serving

Ingredients Instructions Video Tips

Ingredients

Choose your units:

Ingredients (for person):

Spaghetti, dry: 100 g
Pancetta, cut into small pieces: 50 g
Parmesan, finely grated, including the garnish: 25 g
Large whole egg: 1 pc
Freshly crushed black pepper: to taste
Salt, for the pasta water: to taste
Reserved pasta cooking water: as needed

Equipment

Large pot

Frying pan

Small mixing bowl

Fork or whisk

Fine grater

Kitchen tongs

Knife and cutting board

Cup for reserved pasta water

Vasko’s Tips

Heat control is the key: take the pan off the heat before adding the egg mixture. A very hot pan can turn the sauce into scrambled eggs.

Grate the Parmesan finely so it blends into the sauce more easily. Avoid large shavings in the egg mixture.

Keep a cup of pasta water beside you. Add it gradually; you can always add more, but you cannot take it out.

Use the pancetta fat to coat the spaghetti. Extra oil is usually unnecessary.

Taste before adding more salt: homemade pancetta and Parmesan can both be quite salty.

Allow about 15 minutes overall, depending on your spaghetti and how quickly the water boils. Once the pasta is cooking, the sauce comes together alongside it.

This is my practical home version with pancetta and Parmesan. Traditional Roman carbonara is usually made with guanciale and Pecorino Romano.

Serve straight away. Carbonara thickens as it stands, so leave the sauce slightly looser in the pan.

Instructions

1. Start the pasta water

Bring a pot of water to the boil. Salt it lightly: the pancetta and Parmesan will also season the dish. While the water heats, prepare the pancetta, egg and cheese.

2. Cook the pancetta

Put the pancetta in a frying pan and cook over medium heat until golden and crisp and some of its fat has rendered. No extra oil is normally needed. Set aside a little pancetta for serving and keep the rest with its rendered fat in the pan. Diced pancetta cooking in a frying pan for spaghetti carbonara

3. Cook the spaghetti

Add the spaghetti to the boiling water and cook until al dente, following the timing on the packet. Stir occasionally. Meanwhile, crush or coarsely grind the black pepper. Dry spaghetti being added to a pot of boiling water beside a pan of pancetta

4. Mix the egg and Parmesan

Beat the whole egg in a small bowl. Stir in most of the finely grated Parmesan and some black pepper, keeping a little cheese for serving. Mix into a thick, smooth paste. Whisking egg, grated Parmesan and black pepper together in a glass bowl

5. Reserve the pasta water

Before draining, reserve a cup of pasta cooking water. Transfer the spaghetti to the pan with the pancetta. Add a small splash of the reserved water and toss to coat the pasta in the rendered fat.

6. Take the pan off the heat

Remove the pan completely from the heat. If it is very hot or still sizzling strongly, let it cool briefly while tossing the pasta. The pan should be warm enough to help thicken the sauce, without scrambling the egg.

7. Make the creamy sauce

Add the egg and Parmesan mixture to the warm spaghetti, off the heat. Toss continuously with tongs. Add reserved pasta water a spoonful at a time until the sauce is smooth, glossy and coats the spaghetti. Keep the pasta moving and avoid returning it to strong heat. Tossing spaghetti with pancetta and creamy egg-Parmesan sauce in a glass bowl

8. Plate and serve

Twirl the spaghetti onto a warm plate. Spoon over any sauce left in the pan and finish with the reserved crispy pancetta, Parmesan and freshly crushed black pepper. Serve immediately while the sauce is silky. Twisting creamy spaghetti carbonara with a fork onto a white serving plate