No Cream Carbonara – Cooking This Tonight…

Normally I add cream in my Carbonara, but poor planning means I have none :(

So Google “no cream carbonara” and what do I get.

Well the comments look good, the image looks delicious, so I’m giving this a go…

I let you know how it turns out.

So here’s the No cream Carbonara recipe…





  1. Cook the pasta in a large saucepan of boiling salted water according to packet instructions.

  2. Step 2

    Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.

  3. Step 3

    Heat the olive oil in a deep frypan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn’t burn), then add the chopped garlic.

  4. Step 4

    Cook for about 30 seconds until fragrant. Add the drained farfalle to the frypan and toss to coat.

  5. Step 5

    Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn’t scramble.

  6. Step 6

    Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.


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