Grab your phone or a sticky note. Here’s what you need for two very happy people (or one very greedy person).
Ingredients:
- 200g spaghetti (or bucatini, if you’re feeling fancy)
- 150g guanciale, pancetta, or bacon (diced)
- 1 cup whole milk
- ¼ cup heavy cream (don’t skip this—it adds the lusciousness)
- 1 cup grated Pecorino Romano (plus more for topping—obviously)
- ½ cup grated Parmesan (yes, both cheeses. Trust me on this one.)
- 2 cloves garlic (smashed, not minced—we’ll fish them out later)
- Lots of freshly cracked black pepper (a full teaspoon, at least)
- Salt for the pasta water (go generous, like the sea)
Eggless Pasta Carbonara (Easy, Quick & Delicious!) - Mommy's Home Cooking
Step 1: Pork, Pan, and Aromatic Magic
Toss your diced guanciale or bacon into a cold pan. Turn the heat to medium and let it slowly render its fat. This takes about 8 minutes. Don’t rush it. Read a tweet or two while you wait.
Once it’s golden and crisp, toss in the smashed garlic cloves. Let them sizzle for just 30 seconds. Then remove the garlic. We want the ghost of garlic here, not the actual vampire. Turn the heat to low.
Step 2: The Creamy Stuff (No Crying Required)
Boil your pasta in very salty water. Cook it one minute less than the package says. We’re finishing it in the sauce, and we don’t want mush. Before you drain it, scoop out a generous cup of that starchy water. Guard it with your life.
In the pan with the pork (still on low heat), pour in the milk and cream. Add a big splash of that pasta water—about ¼ cup. Stir and let it get warm. Now, slowly add the grated Pecorino and Parmesan, whisking constantly. This is where the magic happens. The sauce will thicken into a dreamy, creamy hug.
If it looks too thick, add more pasta water. Too thin? Let it simmer for a minute. You’re in control here. You’re the boss of this sauce.
Spaghetti Carbonara (No Egg) | Recipe | How to make creamy carbonara
Step 3: The Final Marriage (Mushy Noodles Not Allowed)
Add your slightly undercooked spaghetti straight into the pan. Toss it with tongs for one full minute over low heat. The pasta will drink up all that flavor. Add a heavy dose of black pepper—way more than you think. Carbonara should slap you across the face with pepper.
Plate it up immediately. Top with extra Pecorino, another crack of black pepper, and maybe some fresh parsley if you’re feeling fancy (but honestly, not required).
