Traditional Cream Free Carbonara. One step to moisturize, control shine, + refine the look of pores. Absorbs quickly for a refreshing dose of hydration. As Alberto went on to tell us, traditional carbonara pasta from the Parma/Bologna region is made with eggs instead of cream, yet the result is a lusciously creamy and super addictive pasta sauce that will have you licking your plate clean and looking for seconds.

The popular carbonara is cooked with tons of butter, heavy cream and fat bacon, makes it super greasy and sticky. But do you know that the traditional Italian carbonara is cream free? It's much healthier but also rich in taste. You can cook Traditional Cream Free Carbonara using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Traditional Cream Free Carbonara

1. It's 2 of whole egg, 1 egg yolk.
2. It's 1 tsp of salt.
3. Prepare 1/2 tsp of black pepper.
4. You need 3 tbsp of Parmesan cheese power.
5. Prepare 100 g of bacon cube, in French is Lardons.
6. It's 1 clove of garlic.
7. You need of Spaghetti for 2 people.

Traditional carbonara doesn't have any cream in it. It's creamy enough all on it's own, just from the eggs and parmesan cheese. And hey, don't get me wrong… there is nothing, I repeat, NOTHING wrong with a yummy pasta sauce made with cream - just not when it's carbonara! However you make Carbonara, remember never to throw the eggs in full heat (i.e. directly in the frypan pan) as they will overcook and you'll have scrambled eggs!

Traditional Cream Free Carbonara step by step

1. Boil the water, cook the spaghetti according to the instruction on the package, in the mean while, prepare the sauce..
2. Heat the pan, add a little bit oil, add the bacon, slowly cook the bacon with median heat until all the bacon oil has come out and bacon become brown and crispy, if you feel there are too much oil, get a kitchen pepper and remover some of them in the pan. In the mean time the spaghetti should be nearly cooked..
3. Add the chopped garlic to the pan, cook it with bacon a little bit until the smell has come out, or you can choose to cook it a little bit more like until golden brown..
4. Prepare the egg sauce, whisk eggs and egg yolk together, add Parmesan, salt, pepper. Mix them well together. This is the traditional carbonara sauce, its creamy, rich and healthy..
5. Turn off the heat. Add freshly cooked spaghetti to the bacon pan(don't add too much spaghetti water), remove the pan from the heat, quick stir to mix the spaghetti with the bacon, garlic and bacon oil.(finish this part in 15 second).
6. 15 second after removed from the pan(get a perfect temperature, not too hot to cook the egg, not too cold to get soup noodle), quickly add the egg sauce to spaghetti, stir it quickly, prevent the scrambled egg:), you will get a creamy texture..
7. Add additional Parmesan powder on the top as you like, and enjoy !.

They will cook just enough with the heat from the pasta in the bowl. Carbonara Sauce is one of the most-used gastronomic delicacies in traditional Italian cuisine. This sauce is usually paired with pasta, and spaghetti is usually the pasta of choice, although it can also be enjoyed with fettucine, tagliatelle, rigatoni and bucatini. This [recipe] comes right from Italy. We use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner).