Spaghetti Carbonara is super easy, uses just a handful of ingredients and is the ultimate comfort food!
Let me guide you on how to make authentic Italian Carbonara recipe that, surprisingly, contains no cream. I guarantee it will be come one of your favourite quick meals – ready in just 10 minutes!
Try also… my delicious slimming-friendly Spaghetti Bolognese
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Carbonara has got to be one of my all-time favourite dishes! The creamy salty pasta with flecks of bacon is just the ultimate comfort food.
This popular pasta recipe requires only a handful of ingredients and it’s so quick to make… Take a look at my recipe video and step by step instructions to see how its done!
What is Spaghetti Carbonara
This is a classic Italian pasta dish from Rome made with eggs, hard cheese, guanciale (or pancetta), black pepper and pasta.
Italians are understandably incredibly proud and very passionate about their recipes. Most Italians would argue that an authentic Carbonara recipe is made without any cream and only uses these five ingredients.
Slimming pasta?
Who would have thought that such a deliciously rich pasta dish is actually slimming-friendly! I mean LOOK at this, can we say yum?!
Before I joined Slimming World I was used to diets that banish all carbs in the name of weight loss… but guess what? Four months later and I have nearly reached my SW target, losing over 20 pounds!
Pasta alla Carbonara is one of my favourite slimming world recipes, so easy to make and it always feels like such a treat. It is so rich that you only need a small plateful to feel very full indeed.
Ingredients
- Dried pasta: spaghetti is most commonly associated with Carbonara, but you can use any pasta shape you like. I love rigatoni, tortiglioni or penne as they hold on to the sauce best. Up the fibre by using whole wheat pasta, or use gluten-free pasta if you are intolerant.
- Salt: the pasta must be cooked in salted water which will season the spaghetti from the inside out. If you leave out the salt you will end up with a bland pasta dish!
- Eggs and egg yolks: use the best large free range eggs you can find.
- Parmesan: 30g is part of your daily healthy extra A allowance. This recipe serves four and uses 120g of grated parmesan. You can also use pecorino or Grana Padano cheese if preferred.
- Lean bacon: this is the only deviation from the traditional Italian recipe which uses pancetta or guanciale.
- I like to add chopped parsley to my Carbonara – up to you whether to include or not!
A creamy pasta sauce… without any cream
Have your notepad ready… the secret behind authentic Italian Carbonara is using eggs and egg yolks instead of heavy cream. Alter the ratio of eggs to egg yolks and you tweak how rich your sauce is.
The other secret is adding a little of the salty starchy pasta water which acts to both part cook the eggs and make the sauce creamier. Make sure to use freshly grated Parmesan or Pecorino cheese and not the boxed kind.
This is not the kind of recipe you can make ahead, nor is it suitable for freezing. As delicious as this silky sauce is, you can’t bottle it (though wouldn’t that be awesome) – it is all about the freshness and thankfully it takes minutes to prepare.
- My preference –––> For a truly rich sauce use one whole egg and three egg yolks. Downside is you are left with lots of egg whites which you could use to make meringues of Pavlova.
- One whole egg and two egg yolks still results in a creamy sauce, you might need to add a bit more of the reserved pasta water to loosen the sauce and make it creamy.
- Three whole eggs – still delicious but less rich. There’s more danger of scrambling the eggs when using whole eggs as egg whites set at a lower temperature than yolks.
How to avoid scrambling the eggs
The only slightly tricky part when making sauce is ending with stringy scrambled eggs. I have been there – not pretty, or yummy.
The eggs will only scramble if they are dropped in a really hot pan – it’s the heat that causes them to start to set. Egg whites will start to set if the temperature is above 62C (145F) while egg yolks are a bit more forgiving.
You can avoid this culinary faux pas simply adding the hot pasta to the whisked eggs and tossing together quickly to combine. Use as much of the (hot) reserved pasta water as you need to loosen the sauce.
Is it safe to eat raw eggs? The guidelines in the UK have now deemed raw and runny eggs safe to eat provided they were produced under the British Lion code of practice. In the US the recommendation is to use eggs that have been pasteurized.
How to make carbonara
STEP 1. Bring a large pot of water to a rolling boil and add salt. Cook the pasta according to pack instructions – usually around 7-10 minutes. Set a timer – you don’t want to overcook your pasta, it should be al dente.
STEP 2. While the pasta is boiling, dry fry the bacon in a non-stick frying pan over medium heat until nicely coloured then set aside.
STEP 3. Put the egg, yolks and grated cheese in a large ceramic bowl and whisk together to combine using a balloon whisk. Do not use a metal bowl!
STEP 4. Drain the pasta, reserving about a couple of ladlefuls of the hot starchy pasta water.
STEP 5. Working quickly, add the hot pasta into the bowl containing the egg mixture and toss together with tongs to combine. Add a little of the reserved pasta water, one tablespoon at a time, until the carbonara sauce is silky and has a creamy consistency.
STEP 6. Add the bacon and chopped parsley and toss to combine. Taste the pasta: you shouldn’t need to add any salt but this is also up to personal preferences – add some if you like.
STEP 7. Divide among four pasta bowls (ideally warm ones!). Serve immediately seasoned with freshly ground black pepper. Enjoy!
Nutritional Information
I have allowed 80g (aprox 3oz) of dried pasta per person in this recipe – I think this is quite generous so you could reduce it if you like.
This works out at roughly 560 calories or 17 WW SmartPoints per serving if you use 1 whole egg and three yolks. It is FREE on Slimming World using some of your allowance for cheese.
Variations
Let’s get this out of the way… all of these variations technically mean you are serving something Carbonara-ish and not authentic Spaghetti alla Carbonara. All the suggestions below are slimming – friendly.
- Chicken: cook some skinless diced chicken breasts with the bacon and add to the pasta. Alternatively you can use leftover roast chicken meat or shredded rotisserie chicken. Pan fry or microwave to heat through before adding to the pasta.
- Salmon: add diced smoked salmon or cooked and flaked salmon fillet to your pasta.
- Vegetarian: Pan fry 200g (7oz) sliced mushrooms with 1 minced garlic clove using low calorie cooking spray until nicely coloured. Replace the parmesan with a vegetarian hard cheese.
Have you made my Spaghetti Carbonara Recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day
Classic Spaghetti Carbonara – slimming-friendly
Ingredients
For the pasta
- 320 g (11.2 oz) dried pasta, I used spaghetti
- 2 tsp salt for the pasta water
For the carbonara sauce
- 200 g (7 oz) about 6 rashers lean bacon
- 1 whole egg
- 3 egg yolks (see notes for variations)
- 120 g (4.2 oz – aprox 1 cup 2 tbsp ) freshly grated Parmesan or other hard Italian cheese
- Freshly ground pepper to taste
- 2 tbsp finely chopped flat leaf parsley optional
Instructions
- Bring a large pot of water to a rolling boil and add salt. Cook the spaghetti according to pack instructions – usually around 7-10 minutes. Set a timer – you don’t want to overcook your pasta, it should be al dente.
- While the pasta is boiling, dry fry the bacon in a non-stick frying pan over medium heat until nicely coloured then set aside.
- Put the egg, yolks and grated cheese in a large bowl and whisk together to combine using a balloon whisk.
- Drain the pasta, reserving about a couple of ladlefuls of the hot starchy pasta water.
- Working quickly, add the hot pasta into the bowl containing the egg mixture and toss together with tongs to combine. Add a little of the reserved pasta water, one tablespoon at a time, until the carbonara sauce is silky and has a creamy consistency.
- Add the bacon and chopped parsley and toss to combine. Taste the pasta: you shouldn’t need to add any salt but this is also up to personal preferences – add some if necessary.
- Serve immediately seasoned with freshly ground black pepper.
Video
Notes
How many eggs?
- For a truly rich Carbonara use one whole egg and three egg yolks. Downside is you are left with lots of egg whites – use them to make meringues of Pavlova.
- One whole egg and two egg yolks still results in a silky rich sauce, you might need to add a bit more of the reserved pasta water to loosen the sauce and make it creamy.
Carbonara variations
- Chicken Carbonara: cook some skinless diced chicken breasts with the bacon and add to the pasta. Alternatively you can use leftover roast chicken meat or shredded rotisserie chicken, pan fry or microwave to heat through before adding to the pasta.
- Salmon Carbonara: add diced smoked salmon or cooked and flaked salmon fillet to your pasta.
- Vegetarian Carbonara: Pan fry 200g (7oz) sliced mushrooms with 1 minced garlic clove using low calorie cooking spray until nicely coloured. Replace the parmesan with a vegetarian hard cheese.
Jo says
Hi Lucy. I’m making this tomorrow night and really looking forward to it. I just wondered if it was ok to freeze?
Thanks
Jo
Lucy Parissi says
Hi Jo – this is the one recipe I would not advise you to freeze or make ahead. It only takes 10-15 minutes to prepare but really it should be made fresh using fresh eggs etc.
Joanne Sherwood says
Thank you for getting back to me 🤗 From the reviews I don’t think freezing will be an option anyway as it sounds delicious! Cracking on with it now so will let you know how it goes 😀🤞
Kay Lomas says
Fantastic recipe which has got the kids hooked and I’ve passed on your recipe to all my Slimming World members.
Lucy Parissi says
Oh thank you so much Kay! That has literally made my day!
Lesley Callaghan says
Wonderfully tasty dish thoroughly enjoyed it and all Syn free 🤗
Lucy Parissi says
Thanks Lesley it is one of my all time fave Syn-Free meals!
Becky says
I made this last night, and it was the nicest carbonara I’ve ever made, as well as the quickest, and syn free to boot. I made the 3 egg whites and 1 egg sauce, and it was rich and delicious. Thank you!
Becky says
That was supposed to say 3 yolks of course, not whites!
Lucy Parissi says
Isn’t it so rich? Hard to believe it’s also syn free 🤤
Eden | Sweet Tea and Thyme says
Love that you made a healthy carbonara! It’s so easy!
Edyta says
This is my absolute favorite pasta of all times. I don’t understand why anyone would use cream when the eggs and egg yolks can do a beautiful job to make this sauce super creamy. 🙂
Lucy Parissi says
I think cream has a place with pasta for sure but not in Carbonara!
Vicky says
I can’t believe you can make a carbonara that looks this delicious without any cream. Good to know about the eggs. Carbonara is my favorite pasta dish and I love that I can enjoy it in a lighter way.