Spaghetti Carbonara
Silky Roman pasta with egg, cheese and black pepper — no cream.
Origin & Story
Carbonara is a Roman classic whose creamy sauce comes entirely from eggs and cheese emulsified with hot pasta water, never cream. This version keeps the technique meat-light.
Main Spices & Their Role
Black pepper
Generously cracked — it is essential to the dish.
Ingredients
- 200g spaghetti
- 2 eggs plus 1 yolk
- 50g grated pecorino or parmesan
- 1 tbsp olive oil
- Black pepper
- Reserved pasta water
- Salt
Method
- 01
Cook the spaghetti in salted water; reserve some water.
- 02
Whisk the eggs with the grated cheese and plenty of black pepper.
- 03
Warm a little olive oil in a pan, then add the hot drained pasta off the heat.
- 04
Quickly stir in the egg mixture, loosening with pasta water until glossy.
- 05
Serve immediately with extra pepper and cheese.
Veg & Vegan Alternatives
Vegetarian
Already vegetarian in this version (traditional carbonara adds guanciale/pork, which is omitted); use a vegetarian hard cheese.
Vegan
Make the sauce from silken tofu blended with nutritional yeast and pasta water for a creamy, egg-free carbonara.