Spaghetti Alla Carbonara Recipe (Classic No-Cream Style)
This spaghetti alla carbonara recipe is a classic no-cream pasta made with eggs and cheese, finished with bacon for a savory bite. The key is mixing off the heat and loosening the sauce with a splash of hot pasta water. Below you’ll find the ingredients and how to make it step by step.
Ingredients
Ingredients
Step-by-Step Method
Mix the egg-cheese base
In a bowl, whisk the eggs, then stir in the grated cheese and black pepper. We’ll combine this off the heat so it stays smooth.
Cook the spaghetti
Bring a large pot of water to a boil, salt it, and cook the spaghetti until al dente. Before draining, reserve about 1 cup of hot pasta water.
Cook the bacon and garlic
Heat a pan, add olive oil, then cook the bacon over medium heat until it renders and browns. Add the crushed garlic for about 1 minute, then remove the garlic.
Combine pasta and bacon
Add the drained spaghetti to the pan and toss to coat. Lower the heat or turn it off—high heat can scramble the eggs.
Create the sauce
Pour in the egg-cheese mixture while tossing constantly. If it looks too thick, add reserved hot pasta water a little at a time until you get a silky sauce.
Serve
Plate right away and finish with extra cheese and black pepper. Serve while warm.