Authentic Italian Carbonara (No Cream!)
Real Italian Carbonara Made Without Cream!
Hello everyone, this is Chans Kitchen! Today, we’re making authentic Carbonara, the traditional Italian way, without any cream. Even without cream, it’s incredibly creamy, never greasy, and not at all dry! Of course, you’ll achieve the best taste by following my video instructions carefully. Let’s get cooking!
Ingredients- Spaghetti 200g
- Bacon 300g
- Egg Yolks 4 large
- Parmesan Cheese 30g (grated)
- Black Pepper (freshly ground, to taste)
Cooking Instructions
Step 1
First, let’s prepare the base for our creamy Carbonara sauce. In a bowl, combine the 4 fresh egg yolks. Add the 30g of finely grated Parmesan cheese and a generous amount of freshly ground black pepper. Whisk gently with a fork until everything is well combined and forms a smooth paste. Be careful not to overmix, as we don’t want the eggs to cook at this stage.
Step 2
Next, prepare the bacon, which adds wonderful flavor to the Carbonara. Cut the bacon into bite-sized pieces, about 1 cm thick. Slicing them to this thickness ensures a good texture and even cooking.
Step 3
Now, it’s time to cook the spaghetti. Bring a large pot of generously salted water to a rolling boil. Add the 200g of spaghetti and cook it for 1-2 minutes less than the package directions, aiming for an ‘al dente’ texture. Before draining, reserve about 1 cup of the starchy pasta water. This pasta water is crucial for achieving the perfect sauce consistency.
Step 4
While the pasta is cooking, heat a large skillet over medium heat. Add the sliced bacon and cook until it’s golden brown and crispy, rendering out its flavorful fat. Ensure the bacon cooks evenly without burning.
Step 5
Once the bacon is nicely rendered, turn off the heat completely. Drain the cooked spaghetti and immediately add it to the skillet with the bacon and rendered fat. Toss the pasta gently with the bacon and fat to coat each strand. Allow the pasta to cool slightly in the pan; this prevents the eggs from scrambling later.
Step 6
With the pan still off the heat, add about 1/4 cup of the reserved pasta water to the skillet. Stir everything together well. The pasta water helps to emulsify the sauce, prevent the eggs from cooking too quickly, and achieve a wonderfully smooth texture.
Step 7
Now, it’s time to add the egg yolk and cheese mixture. Pour the prepared sauce over the pasta and bacon. Continue to toss everything rapidly and continuously, still with the heat off. The residual heat from the pan and the pasta will gently cook the sauce, coating the spaghetti in a creamy, luscious layer.
Step 8
Keep stirring gently off the heat, allowing the residual heat of the pan and pasta to cook the sauce into a creamy coating. The goal is to coat the pasta beautifully, not to scramble the eggs. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until you reach your desired creamy consistency.
Step 9
Plate your beautiful Carbonara immediately. Garnish generously with more freshly grated Parmesan cheese and a final grind of black pepper. A sprinkle of chopped parsley can add a touch of color and freshness if desired.
Step 10
Serve hot and enjoy the incredibly rich and creamy flavor of this authentic, no-cream Carbonara. The salty bacon, savory cheese, and silky egg yolks create a perfect harmony.
Step 11
That was the authentic Carbonara recipe from Chans Kitchen! Try making this restaurant-quality dish at home. If you have any questions, feel free to leave them in the comments below!
