Spaghetti carbonara with no cream

    Spaghetti carbonara with no cream


    10 people made this

    About this recipe: This recipe for Carbonara contains no cream, I don't think it is needed. I ate this in a little restaurant once and have finally succeeded in creating my own version. I hope you like it.

    Serves: 4 

    • 500g spaghetti
    • 4 teaspoons (80ml) olive oil
    • 125g pancetta (or bacon)
    • 160ml white wine
    • 2 cloves of garlic crushed
    • 2 whole eggs
    • 2 egg yolks
    • 100g of fresh grated parmesan cheese
    • black pepper
    • a pinch grated nutmeg
    • 40g (2 tablespoons) butter
    • a couple of handfuls of frozen peas

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Boil water for pasta.
    2. Cut rind off pancetta (or bacon) and fry the rind in the oil. Add the rest of the pancetta and fry until crispy. Add the wine and garlic and let it bubble away for 5 minutes. Remove from heat.
    3. Beat eggs, egg yolks, parmesan cheese, pepper and nutmeg together.
    4. Cook pasta in the boiling water until done, add the peas to the pasta just before it is cooked.
    5. Drain pasta and peas, put bacon mixture back on the heat with the butter, when it is nice and glossy add drained pasta & peas. Toss together and then remove from heat.
    6. Add egg mixture (AFTER the pan is removed from the heat) and work it through the pasta. The heat from the hot pasta is enough to cook the eggs.

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