I always love eating Carbonara but it’s difficult to find one with creamy texture but without cream in local restaurant. (it’s a lady’s paradox). The Italian recipe is fantastic for a troublesome lady like me. No cream, no onion, no mushroom. However, unboiled egg York is used in this recipe and it may not be suitable for pregnant woman.

Serving with a glass of Prosecco. It just make my day 🙂


360g spaghetti

200g guanciale (pancetta) or bacon

2 whole eggs and 1 yolk

80g grated Parmigiano or Pecorino (ewe’s cheese)

olive oil, salt and pepper


Prep:5min › Cook:7min › Ready in:12min

Bring to the boil a large pan of water (you will need at least 4 litres for this amount of pasta, if you’re doing it for more than 4 add an extra litre every 100g pasta), adding two not too full dessert spoons of coarse salt when water starts to boil.

Throw in the pasta about a minute after the salt.

Do NOT break the spaghetti! Even if they don’t fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect.

When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced pancetta for only a couple minutes, it doesn’t need more.

Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little glug of olive oil. (The pasta needs to be just short of “al dente” when you drain it as it will continue cooking in the pan.)

Off the heat prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.

Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.

Season to taste with freshly ground black pepper.


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