Spaghetti a la Carbonara

This carbonara recipe is wonderful—no cream, all good!

This is the original recipe for carbonara, which doesn’t make use of cream. Expect it to be very heavy in sauce—enough to coat the noodles. Enjoy this Italian classic dish!


Spaghetti a la Carbonara

Carina Guevara
This carbonara recipe is wonderful—no cream, all good!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes, Others
Cuisine Filipino
Servings 4


Spaghetti a la Carbonara

  • 1 tablespoon Salt
  • 1 Egg
  • 1 Egg yolks only
  • 1/2 Cup Parmigiano Reggiano Cheese
  • 1 teaspoon black pepper
  • 1/2 Cup pancetta diced
  • 500 Grams spaghetti noodles
  • black pepper
  • Pecorino Romano cheese


  • Bring a pot of water to a boil. When boiling, add salt.
  • In a medium mixing bowl, whisk together egg, egg yolk, Parmesan, and pepper for 3 to 4 minutes or until thick and creamy.
  • In a medium sauté pan, render the pancetta or bacon until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.
  • Add pasta to the boiling water and cook until al dente. Strain the pasta but do not rinse. Add the hot pasta to the bowl with the egg mixture.
  • Fold the egg mixture and pasta together for 30 seconds.
  • Fold pancetta into the pasta. Garnish with grated cheese and extra black pepper. Serve at once.
Keyword classic
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