Spaghetti Carbonara | Video Tutorial

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 on how to make THE BEST spaghetti carbonara! 

What is Spaghetti Carbonara

Carbonara 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.

IS CARBONARA SLIMMING-FRIENDLY?

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! 

Carbonara is one of my favourite slimming world recipes, I make it about once a week and it always feels like such a treat. It is so rich that you only need a small plateful to feel very full indeed.

Carbonara 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.
• Grated 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. Trim the bacon of all fat before using.
• I like to add chopped parsley to my Carbonara – up to you whether to include or not!

What’s NOT in this traditional Carbonara

• Zero butter or oil
• I haven’t used onions or garlic – and I don’t think you will miss them
• No cream, milk, quark or cream cheese

Secrets to a creamy Carbonara sauce… without any cream

Have your notepad ready… the secret is using eggs and egg yolks instead of heavy cream. Alter the ratio of eggs to egg yolks and you tweak how rich your Carbonara 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 carbonara 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.

• For a truly rich Carbonara 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 in Carbonara

The only slightly tricky part when making Carbonara 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 eggs in Carbonara are not actually raw, they do cook lightly in the heat of the just cooked spaghetti and pasta water

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.

Remember to use lean pork bacon to cut down on the fat – alternatively you could use turkey bacon which is even lower in calories. 

Carbonara 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 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.

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

Lucy Parissi | Supergolden Bakes

This slimming-friendly Carbonara is super easy, uses just a handful of ingredients and is completely DELICIOUS! Cooks in just 10 minutes.

Be sure to check out the step-by-step tutorial up in the post.

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Authentic Carbonara, Carbonara no cream, Carbonara sauce, Spaghetti Carbonara Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

Calories: 566kcal

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.

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Please note I am not affiliated in any way with Slimming World or Weight Watchers.  

Those plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.

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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutritional Info

Calories: 566kcal | Carbohydrates: 62g | Protein: 32g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 234mg | Sodium: 2128mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 515IU | Calcium: 373mg | Iron: 2.3mg

Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!