Inspired by a classic carbonara recipe, this Fettuccine Carbonara No Cream is served with an egg yolk for a rich and delicious modern twist!
‘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!
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
- Pecorino Romano
- 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
- Salt & Black Pepper
How to make a Carbonara without Cream
- Mix together eggs, parmesan and black pepper. Place to one side.
- Cook fettuccine until al dente, drain and reserve 1 cup of pasta water.
- Fry pancetta with a clove of garlic until crispy, remove garlic and turn off heat.
- Stir through your fettuccine, then pour in your egg mixture and continue to toss, thinning out with pasta water as necessary.
- 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?
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!
Well there we have it folks, my fettuccine carbonara no cream recipe! A quick and easy dinner ready and waiting 🙂 (recipe below)
Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡
Fettuccine Carbonara No Cream (Full Recipe & Video)
Fettuccine Carbonara No Cream
- 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
- Ground Black Pepper
- 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.
- Add your Fettuccine to a pan of salted water and cook until al dente.
- 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.
- Remove garlic and (*)Turn off the heat.(*)
- 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.
- Check for seasoning and adjust accordingly.
- 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!
Quick 1 min demo!
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!
Looking for more quick pasta dinners? Check out my Penne Alfredo with Bacon and Sundried Tomato!