Quick Dinners

Fettuccine Carbonara (No Cream)

Fettuccine Carbonara No Cream – A traditional Carbonara recipe, with a modern twist. Creamy in texture, but no cream involved ‘ – Hungry now? Jump to Recipe

Fettuccine Carbonara No Cream

For me, a traditional carbonara recipe is pretty difficult to find nowadays. So many different variations of this recipe, it’s hard to know it’s classic roots. Most Italians will swear by the idea that absolutely no cream should go near the cooking process, and after much trial and error, 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!

Fettuccine Carbonara No Cream Egg Yolk

Gently warming the eggs and cheese by tossing through the fettuccine creates a delicious glossy and creamy texture. The end product is so thick and smooth, it’s just absolutely delicious.

Oh yeah, the egg on top… Some people freak out, others appreciate the rich gooey yolk oozing in ‘n’ out of the fettuccine. I for one am a huge ambassador of the egg yolk plonked on top. Just look how pretty it is.

Okay, let’s fork the bugger.

Fettuccine Carbonara No Cream Bursting Egg

I’ve kept this recipe as authentic as possible, just with a few minor tweaks. Traditional fettuccine carbonara no cream recipes maybe don’t call for the yolk topping, but I feel it helps emphasise the simple and beautiful ingredients in this dish. Cause let’s face it, this dish is pretty darn beautiful.

An authentic carbonara recipe also usually calls for spaghetti, where here I’ve used fettuccine just through personal preference. Lastly other traditional carbonara variations may use pancetta. I use bacon as I find it much more easily accessible and quite frankly it’s the backbone of my blog.

I always forget how quick and simple a carbonara is to knock up and how little ingredients you need for it. When the cupboards are looking bare and you’re too sleepy to cook (which is a scenario to often experienced) a carbonara should come to you like a lightbulb.

Like what, 6 ingredients? Under 20 minutes to make? Okay I’m sold.

I think I just sold myself a carbonara, that just happened.

Fettuccine Carbonara No Cream

Right I’ll let you go folks before start talking to myself or something crazy… Enjoy the recipe and let me know how you get on. Catch you on the next post! For now, fettuccine carbonara no cream – roll out.

5 from 2 votes
Fettuccine Carbonara No Cream
Fettuccine Carbonara No Cream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

' Fettuccine Carbonara No Cream - A traditional Carbonara recipe, with a modern twist. Creamy in texture, but no cream involved '

Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 588.5 kcal
Author: Chris
  • 12.3 oz (350g) Fettuccine
  • 5 oz (150g) Bacon, chopped
  • 1 clove Garlic minced
  • 2 Whole Eggs + 1 Egg Yolk beaten
  • 1 Egg Yolk per serving to add on top
  • 1/2 cup (35g) Parmesan, plus extra to serve
  • 1 tbsp Olive Oil
  • Sea Salt
  • Ground Black Pepper
  1. In a bowl, add your 2 whole eggs, 1 egg yolk, finely grated parmesan, pinch of salt, 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 bacon and fry up in a large pan until crisp. When almost cooked, add your garlic and cook until the bacon is nice and crispy, leaving a nice salty/garlicy/oily texture in the pan. If there is too much oil, then simply grab a sheet of kitchen roll and soak a little up. (*)Turn off the heat.(*)

  4. By this point your fettuccine will be cooked so drain and pop in the pan with your bacon 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. The heat from both the fettuccine and the pan will cook the eggs. If the heat is too high (eg the hob is still on) the eggs will scramble. Continue this for a minute or so until the fettuccine becomes a nice glossy and creamy texture, do not overcook.
  5. Check for seasoning and adjust accordingly.
  6. Serve immediately with sprinkle of extra parmesan, a sprinkle of your crunchy bacon fat bits & an egg yolk carefully placed on top of the pasta. The egg yolk will lightly cook from the leftover heat of the fettuccine and when burst with a fork, will run beautifully down the pasta. Enjoy!

Recipe Notes

a) To make your Carbonara more creamy, reserve some of your pasta water and mix in once cooked.

b) I don't recommend putting salt in the dish (only in the pasta water) as the bacon and parmesan are usually salty enough. However fair amounts of black pepper are encouraged.

Nutrition Facts
Fettuccine Carbonara No Cream
Amount Per Serving
Calories 588.5
* Percent Daily Values are based on a 2000 calorie diet.

Love quick and easy pasta recipes to add to your dinner rotations? Check out my Penne Alfredo with Bacon and Sundried Tomatoes!

Penne Alfredo with Bacon and Sundried Tomato

Pin for later!

Fettuccine Carbonara (No Cream)

Cheers guys, this has been ‘ Fettuccine Carbonara No Cream ‘ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂


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  • 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
      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
      October 22, 2017 at 3:00 pm

      So glad you agree, Claire! 🙂

  • Reply
    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
      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
      October 22, 2017 at 2:54 pm

      Yay for eggs and parmesan!

  • Reply
    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
      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
      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
        December 31, 2017 at 9:58 pm

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

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