Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6
This no-cream carbonara sauce is a great alternative to traditional carbonara sauce. Super easy to make using just a few simple, readily available ingredients. A must-try easy carbonara sauce made using only eggs and Parmesan cheese!
I love this easy carbonara sauce recipe. I can easily and quickly whip this up any time at home and enjoy a satisfying spaghetti carbonara with my family, even on the busiest days. The taste and texture of this easy carbonara sauce are luxurious and very impressive!
4 eggs, large
80 grams/ ½ c. Parmesan cheese
1 pounds spaghetti
100 grams/3.5 ounces pancetta, finely chopped
2 garlic cloves, peeled and crushed
1 tablespoon butter optional
How to make Easy Carbonara Sauce
Step 1: Following the package directions, cook the spaghetti in a large pot with salted boiling water until al dente.
Step 2: In a large pan, saute 2 whole cloves of garlic with chopped pancetta or bacon in 1 tbsp melted butter until the fat is rendered. Discard the garlic. If using bacon, reserve 1 to 2 tbsp of fat in the pan and discard the rest.
Step 3: Whisk 1 whole egg, 3 egg yolks, and freshly grated Parmesan cheese in a small bowl until well combined.
Step 4: Drain the pasta when done, making sure to set aside half a c. of the pasta water. Directly to the pan with the pancetta, add the pasta along with half of the reserved pasta water. Toss well until the pasta is evenly coated. Then, remove the pan from the heat.
Step 5: Into the spaghetti, pour the egg and Parmesan mixture while tossing the whole time using a pair of tongs. Make sure to quickly toss to prevent the eggs from curdling. Adjust the seasoning according to taste. To make this saucier, you can add the remaining pasta water.
Skip the butter if using bacon.
Calories: 461 kcal | Carbohydrates: 57g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 774mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 320IU | Calcium: 190mg | Iron: 1.7mg
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