Spaghetti Carbonara No Cream

Name: Spaghetti Carbonara No Cream
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 3 Egg Yolks; Olive Oil, (as needed); 1lb / 500g Dried Spaghetti (); 9oz / 250g Pancetta, (diced (see notes)); 2.6oz / 75g Pecorino, (finely grated (plus extra to serve - see notes)); 2 Whole Eggs; 1 clove of Garlic, (peeled & crushed with the palm of your hand (optional)); Salt & Cracked Black Pepper ((see notes))

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Here I'll show you how to make a Classic Carbonara that's creamy, but doesn't use cream. With a few simple ingredients this makes the perfect weeknight dinner!

By: Dontgobaconmyheart (via Dontgobaconmyheart)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 15 mins

Yields: 4

Ingredients

3 Egg Yolks
Olive Oil, (as needed)
1lb / 500g Dried Spaghetti ()
9oz / 250g Pancetta, (diced (see notes))
2.6oz / 75g Pecorino, (finely grated (plus extra to serve - see notes))
2 Whole Eggs
1 clove of Garlic, (peeled & crushed with the palm of your hand (optional))
Salt & Cracked Black Pepper ((see notes))

Instructions

In a bowl, beat together 2 whole eggs and 3 egg yolks until the eggs drip neatly through the fork (no gloopy bits). Stir in 2.6oz/75g pecorino and a good few pinches of black pepper. Place to one side, away from direct heat.
Pop your spaghetti in heavily salted boiling water and cook until al dente (a teeny bit hard). Scoop a cup of starchy pasta water out towards the end. Don't fill the pot up with too much water - try and keep the water nice and shallow so it's as starchy as possible.
Meanwhile, add a clove of gently crushed garlic and 9oz/250g pancetta to a pan over medium heat. If your pancetta is fairly lean then heat 1 tsp olive oil beforehand. Fry until nice and crispy, with the fat fully rendered.
Remove garlic and TURN OFF HEAT. If you have an electric stove top then take the pan off the heat completely. Wait for a minute until the oil stops sizzling.