Simple! Delicious! Authentic Pasta Carbonara

Simple! Delicious! Authentic Pasta Carbonara

All you need for an authentic pasta carbonara are eggs, cheese and pork. You don't use heavy cream at all. Enjoy the rich and creamy taste without it!

Ingredients: 2 servings

Spaghetti (or Fettucine if available)
180 g
Salt for boiling the pasta
1 1/2 tablespoons to 2 liters of water
Olive oil
as needed
Salted pork - see Recipe ID: 1623545 (or thickly cut bacon)
70 g (cut into thin strips)
Fresh Egg
2 large (or 3 medium)
Parmigiano Reggiano (grated. Or use pre-grated parmesan cheese)
4 tablespoons
Coarsely ground black pepper
a lot


1. Bring a large pot of well-salted water and boil the pasta. (For a chewy pasta and for seasoning).
2. [Basic] Boil with well-salted water to make the pasta well seasoned and give it a clearer taste. It's not necessary to add more salt when stirring the pasta in a frying pan.
3. In a large bowl, beat the egg with the Parmigiano Reggiano, black pepper, and salt until the egg becomes fluffy.
4. Heat olive oil in a frying pan. Fry the pork with low heat. The pork fat releases oil so you don't need to use too much. If there's too much oil, take it off with a paper towel.
5. When the pork is crispy, cool it down a bit and put it into the bowl with the eggs. Add the fat from the pork, too. (←it has a good taste)
6. When the pasta is ready, lift it from the water with pasta tongs and put it in the bowl and mix it. Tip: Don't drain the pasta too much. Use the heat of the pasta to coat the strands well with the egg liquid.
7. Serve topped with Parmesan cheese (not listed in the ingredients) and a generous amount of ground pepper. Enjoy! This classic recipe is really simple, and tastes rich but not cloying.
8. Who added cream to Carbonara, the Americans? Or was it the Japanese? The authentic taste is similar to the classic Japanese dish of raw egg mixed with hot rice.

Story Behind this Recipe

I was very surprised with the difference when I ate pasta carbonara in Italy.
Who first added cream, the Americans? Or the Japanese?
Anyway, this classic recipe is really simple and has a rich taste.