Fettuccine Carbonara (No Cream)

Inspired by a classic carbonara recipe, this Fettuccine Carbonara No Cream is served with an egg yolk for a rich and delicious modern twist! – Hungry now?  Jump to Recipe 

‘What’s that sound?’ I hear you cry! Oh, just the sound of a 1000 Italian’s jaws dropping to the flaw, in utter shock I could come up with something so ludicrous and call it a carbonara. Yup, it’s happened folks. This is my twist on the traditional carbonara, keeping is classic roots whilst giving it a modern twist. And if I do say so myself, it’s damn delish!

Fettuccine Carbonara No Cream with raw egg on top

From my understanding tradition suggests a carbonara should have no cream, and that I do agree with. I think it’s a myth that a carbonara with cream is a good carbonara, when in reality it’s all about the egg. Ironically, it’s the egg that actually makes this dish creamy.

I also like to stay away from ingredients such as mushrooms, onions and/or chicken. Through much trial and error I truly believe a simple carbonara is the way forward. Just a few but crucial ingredients really work in this dish.

First things first…

Authentic Carbonara Ingredients

  • Spaghetti
  • Guanciale
  • Pecorino Romano
  • Eggs
  • Salt & Black Pepper

I truly believe you can keep the same authentic carbonara taste and texture by subbing a couple of these ingredients. Here’s what goes into my carbonara:

Fettuccine Carbonara No Cream Ingredients

  • Fettuccine
  • Pancetta
  • Parmesan
  • Garlic
  • Eggs
  • Salt & Black Pepper

How to make Fettuccine Carbonara No Cream without scrambling egg step by step

How to make a Carbonara without Cream

  1. Mix together eggs, parmesan and black pepper. Place to one side.
  2. Cook fettuccine until al dente, drain and reserve 1 cup of pasta water.
  3. Fry pancetta with a clove of garlic until crispy, remove garlic and turn off heat.
  4. Stir through your fettuccine, then pour in your egg mixture and continue to toss, thinning out with pasta water as necessary.
  5. Serve on a warm plate with an egg yolk on top. Mix in the yolk and sprinkle more parmesan as desired.

Yep, a raw egg yolk on top. It’s happened 😂

Fear not, the leftover heat from both the plate and the pasta will lightly cook the yolk. It gives it a final layer of richness and looks darn funky when you serve it. Who doesn’t love a bit of yolkporn?

How to make fettuccine carbonara served with egg yolk on top

Whatever ingredients you choose, cream or no cream, egg yolk or no egg yolk, spaghetti or fettuccine, here’s crucial tips:

Tips for the best carbonara recipe

  • Salt – I recommend only using a pinch of salt in the pasta water and using only black pepper to season. Bacon and parmesan are both fairly salty so you don’t want to overdo it.
  • Preventing Scrambling – 2 steps to prevent this. Firstly make sure you keep your bowl of eggs/parmesan away from direct heat as you cook the pasta/pancetta. Leaving it near the kettle/hob may heat the bowl and cause the eggs to ever so slightly scramble. Second is make sure you turn the heat OFF before you add the pasta and eggs to the pan. If the pan is too hot it’ll scramble the eggs. You only need the leftover heat from the pan and pasta to lightly cooking the egg.
  • No Cream – By adding a little pasta water to the pan you actually create a glossy/creamy sauce as it combines with the eggs. No cream needed!

And then realistically it’s just a case of trying not to add an entire block of parmesan. Easier said than done!

Fettuccine Carbonara no cream with parmesan sprinkled on top

Well there we have it folks, my fettuccine carbonara no cream recipe! A quick and easy dinner ready and waiting 🙂

Fettuccine Carbonara No Cream (Full Recipe & Video)

5 from 2 votes
Fettuccine Carbonara No Cream with raw egg on top
Fettuccine Carbonara No Cream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Inspired by a classic carbonara recipe, this Fettuccine Carbonara No Cream is served with an egg yolk for a rich and delicious modern twist!

Course: Main Course
Cuisine: Italian
Keyword: Fettuccine Carbonara
Servings: 4
Calories: 390 kcal
Author: Chris
Ingredients
  • 12.3oz / (350g) Fettuccine
  • 5oz / (150g) Pancetta, chopped (can sub Bacon)
  • 2 Whole Eggs + 1 Egg Yolk beaten
  • 1 Egg Yolk per serving to add on top
  • 1 clove Garlic, peeled & lightly crushed
  • 2/3 cup / (50g) Parmesan, plus extra to serve
  • 1 tsp Olive Oil
  • Salt
  • Ground Black Pepper
Method
  1. In a bowl, add your 2 whole eggs, 1 egg yolk, finely grated parmesan and generous helpings of black pepper and mix well with a fork. Place to one side, away from direct heat i.e the hob or kettle so they don't begin to cook.

  2. Add your Fettuccine to a pan of salted water and cook until al dente.
  3. Meanwhile, dice your pancetta and fry up in a large pan until crisp with your clove of garlic. If there is too much oil, then simply grab a sheet of kitchen roll and soak a little up.

  4. Remove garlic and (*)Turn off the heat.(*)

  5. By this point your fettuccine will be cooked so drain (retain a cup of pasta water) and pop in the pan with your pancetta and toss well, coating all the fettuccine. Grab your egg mixture and pour onto your fettuccine; continue to toss, making sure all of the ingredients are being mixed so all the flavours get soaked up. Continue this for a minute or so until the fettuccine becomes a nice glossy and creamy texture, thinning out with pasta water as necessary. 

  6. Check for seasoning and adjust accordingly.
  7. Serve immediately on a warm plate with your egg yolks carefully placed on top. Pierce with a fork when ready to eat and mix in with the fettuccine. The leftover heat from the fettuccine and plate will lightly cook the egg. Sprinkle over more parmesan as desired!

Watch how to make it!

Recipe Notes

Tips for the best carbonara recipe

 

  • Salt - I recommend only using a pinch of salt in the pasta water and using only black pepper to season. Bacon and parmesan are both fairly salty so you don't want to overdo it.

 

  • Preventing Scrambling - 2 steps to prevent this. Firstly make sure you keep your bowl of eggs/parmesan away from direct heat as you cook the pasta/pancetta. Leaving it near the kettle/hob may heat the bowl and cause the eggs to ever so slightly scramble. Second is make sure you turn the heat OFF before you add the pasta and eggs to the pan. If the pan is too hot it'll scramble the eggs. You only need the leftover heat from the pan and pasta to lightly cooking the egg.

 

  • No Cream - By adding a little pasta water to the pan you actually create a glossy/creamy sauce as it combines with the eggs. No cream needed!
Nutrition Facts
Fettuccine Carbonara No Cream
Amount Per Serving
Calories 390 Calories from Fat 203
% Daily Value*
Total Fat 22.56g 35%
Saturated Fat 3.325g 17%
Trans Fat 0.118g
Polyunsaturated Fat 1.172g
Monounsaturated Fat 3.13g
Cholesterol 139mg 46%
Sodium 540mg 23%
Potassium 278mg 8%
Total Carbohydrates 29.36g 10%
Dietary Fiber 1.6g 6%
Sugars 0.91g
Protein 16.55g 33%
Vitamin A 13%
Calcium 13%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for more quick pasta dinners? Check out my Penne Alfredo with Bacon and Sundried Tomato!

Penne Alfredo with Bacon and Sundried Tomato

If you loved this Fettuccine Carbonara Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

Inspired by a classic carbonara recipe, this Fettuccine Carbonara No Cream is served with an egg yolk for a rich and delicious modern twist! #pasta #carbonara #fettuccine | www.dontgobaconmyheart.co.uk

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14 Comments

  • Reply
    Sophie | Delightful Plate
    October 4, 2017 at 12:01 pm

    I totally agree with you about no cream in carbonara. I don’t like saucy carbonara with cream at all. My Italian friend once taught me how to cook it and she used only eggs and parmesan, no cream is needed. Your fettuccine carbonara looks beautiful and delicious. The pasta is smooth and velvety – absolutely perfect!

    • Reply
      Chris
      October 4, 2017 at 2:02 pm

      Sophie we are so on the same wavelength with our Carbonaras! Alllll about the egg. Thank you for your kind words <3

  • Reply
    Claire Jessiman
    October 9, 2017 at 5:52 pm

    I’m with you on this no cream, just egg and parmesan to make the creaminess. I love the egg yolk on the top, adds a touch of class.

    • Reply
      Chris
      October 22, 2017 at 3:00 pm

      So glad you agree, Claire! 🙂

  • Reply
    Jane
    October 9, 2017 at 6:13 pm

    Yep, I am in camp egg-yolk-on-top too. Only weirdo’s would be freaked out by that 🙂
    Jane x

    • Reply
      Chris
      October 9, 2017 at 6:20 pm

      YES! So glad you agree 🙂

  • Reply
    Corina Blum
    October 9, 2017 at 8:12 pm

    I love homemade carbonara made with only eggs and parmesan and no cream. I think the egg looks great on top too

    • Reply
      Chris
      October 22, 2017 at 2:54 pm

      Yay for eggs and parmesan!

  • Reply
    Kate
    October 9, 2017 at 8:18 pm

    OOoh I didn’t know about the egg yolk rather than cream!

  • Reply
    Andrea The Petite Cook
    October 10, 2017 at 12:38 am

    This is just the perfect italian comfort food! Love the twist you gave to the classic carbonara!

    • Reply
      Chris
      October 10, 2017 at 12:57 am

      Thanks, Andrea! 🙂

  • Reply
    stephanie olenoski
    December 31, 2017 at 6:40 pm

    This looks delish!! I’m making this tonight for dinner, and I have a question. It says 2 whole eggs + 1 egg yolk per serving. The recipe serves 4 so is that 12 eggs? I have never made anything like this before. 🙂

    • Reply
      Chris
      December 31, 2017 at 6:58 pm

      Hey Stephanie! Thanks for flagging that up and apologies for the confusion.

      2 whole eggs + 1 egg yolk (beaten) will create the sauce, which will feed four. From there, add an egg yolk on top for each person. Therefore in total that will be 3 eggs for the sauce and 1 extra for every person eating. 7 in total to feed four.

      Hope that clears things up! Let me know if you need any other info 🙂

      • Reply
        stephanie
        December 31, 2017 at 9:58 pm

        Thanks so much for the quick reply Chris!! Happy New Years!!

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