09/26/2026
π₯ CREAMY SPAGHETTI CARBONARA β NO CREAM NEEDED! ππ₯
This classic carbonara is rich, silky, cheesy, and loaded with crispy bacon in every bite. The secret is mixing the hot pasta with eggs and cheese to create an incredibly creamy sauce without using heavy cream. π€€
Ingredients:
12 oz (340 g) spaghetti
6 oz (170 g) guanciale, pancetta, or thick-cut bacon, diced
4 egg yolks
1 whole egg
1 cup finely grated Pecorino Romano or Parmesan cheese
1 tsp freshly ground black pepper
Salt, for the pasta water
Β½β1 cup reserved pasta water
Instructions:
1οΈβ£ Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve about 1 cup of the pasta water.
2οΈβ£ While the pasta cooks, add the diced guanciale or bacon to a skillet over medium heat. Cook until golden, crispy, and the fat has rendered.
3οΈβ£ In a bowl, whisk together the egg yolks, whole egg, grated cheese, and plenty of freshly cracked black pepper until thick and creamy.
4οΈβ£ Add the hot drained spaghetti to the skillet with the crispy bacon and toss well to coat it in the flavorful rendered fat.
5οΈβ£ Remove the skillet from the heat. Add the egg and cheese mixture and toss quickly. Gradually add a little reserved pasta water until the sauce becomes glossy, smooth, and creamy.
6οΈβ£ Serve immediately with extra grated cheese, crispy bacon, and freshly cracked black pepper on top.
β¨ The result: silky pasta, crispy bacon, plenty of cheese, and that irresistible creamy carbonara texture.
Would you eat this for lunch or dinner? ππ