Cream-free spaghetti carbonara (2024)

FAQs

What is a good substitute for all purpose cream in carbonara? ›

Instead, use a combination of cheese and pasta water to create the cream. I have made carbonara both ways, and I think the cheese/pasta water method is far superior. Learn how to make authentic Spaghetti Carbonara with the traditional Roman ingredient, Guanciale, using this easy-to-follow recipe.

Whatever you use, don't use store bought pre-grated as it won't melt properly in the sauce. Egg yolks and whole eggs – The egg combined with the guanciale fat is what makes the stunning creamy carbonara sauce that the world is obsessed with. There's no need for cream for a creamy sauce!

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

Pasta – I used spaghetti for that fork twirling goodness, feel free to use any pasta you have on hand. Pancetta – Our key pork treat, feel free to substitute bacon if that's what is on hand. Cream – I used half and half but if you'd like to cut back on calories feel free to use a lighter cream or whole milk.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

Modern spaghetti carbonara is a twist on the classic and while it is a little different from the original, the most important rule remains, IT IS MADE WITH EGGS AND ABSOLUTELY NO CREAM!

The quantity is crucial: the right amount is two egg yolks for each person. As with all pasta, you have to keep the pasta water – the starchy water is how you get a perfectly creamy sauce.

Eggs: A common misconception is that traditional Carbonara includes raw eggs in its final dish. The eggs and egg yolks in this dish are used to coat the pasta and give it a slick, almost creamy, texture. Eggs are stirred in at the end of cook time and cook up while being twirled alongside the hot pasta.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

What is the difference between British carbonara and carbonara? ›

British Carbonara is a twist on the classic Italian pasta dish. This version replaces the traditional pancetta or bacon with British-style back bacon, giving it a unique flavor. The creamy sauce is made with eggs, Parmesan cheese, and a touch of cream.

The creaminess comes from adding a little pasta water at the end. A carbonara has egg yolk, pecorino romano, guanciale and black pepper. If you like you can mix equal parts Parmigiani Reggiano and Pecorino Romana. The creaminess comes from adding a little pasta water at the end.

My Parmesan cheese clumped up so I would recommend using mozzarella instead and topping/sprinkling with Parmesan instead. I give credit for how easy this is - and it makes a lot, so will feed a family! But flavor was only so-so good for me. I'm glad I tried!

What cheese should I use in carbonara? Pecorino Romano, a sharp sheep's milk cheese, can lean salty, especially when combined with cured pork in carbonara, but a 50:50 ratio of Parmigiano-Reggiano and Pecorino Romano hit the ideal mark, balancing sharp, salty, and nutty flavors.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Classic Italian carbonara sauce is typically made with just 4 ingredients: eggs, black pepper, pecorino Romano (or parmesan), and guanciale (or pancetta). Of course, you can play around with the ingredients to your liking (we added cream and garlic to this one and often use bacon or ham instead of pancetta!)

Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraîche. Full-fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.