Tagliatelle Carbonara Recipe without cream recipe

Tagliatelle Carbonara is a scrumptious twist on the traditional spaghetti carbonara, known for its irresistible flavor and easy preparation. Perfect for a quick yet flavorful dinner, this recipe is ideal for any home cook.

However, although it may seem simple to prepare, the biggest challenge is preventing the eggs from curdling when mixed with the pasta, or properly combining the cheese, egg, and pasta water to achieve that creamy texture without the need for cream.

Tips for Perfect Carbonara Tagliatelle

Before we start, I’d like to give you some tips that will help you prepare your carbonara tagliatelle like an expert chef. These tips are key to making this sauce:

• Do not use cream.
• Do not add the egg to the pan when the stove is on. Turn off the burner, remove the pan from the heat, and then add the egg.
• Another alternative is to mix all the ingredients in a bowl.

• Add the pasta when it is hot so that the sauce forms properly.

• Add a little hot pasta water to the pasta with the carbonara. The heat from the water will help cook the egg without it curdling. Also, the starch will help the sauce adhere more easily to the pasta and achieve that creamy texture.
• Coordinate the preparation of the tagliatelle with the carbonara. Make sure the pasta is hot when mixed with the sauce. If you’re not very experienced, then prepare the sauce first and then cook the pasta.
• Thanks to its intense flavor, it is best to use Pecorino Romano cheese. You can also try Parmesan Reggiano. These are the best alternatives due to their ability to melt well into the hot mixture of egg yolks, creating a creamy texture and deep flavor. Pecorino Romano, in particular, is very authentic due to its origin and traditional use in Roman cuisine, while Parmesan is a good option for its availability and slightly milder flavor.

Step-by-Step Recipe

The traditional carbonara recipe is made with spaghetti. However, this time, we want to introduce you to a variation that is delicious. Carbonara is a sauce based on egg, cheese, and bacon that gives a creamy and delicious texture to your pasta.

Ingredients

• 500 g of fresh tagliatelle
• 200 g of bacon, cut into strips
• 6 large egg yolks
• 150 g of Pecorino Romano cheese, grated
• Salt and black pepper to taste

Preparation

Fry the Bacon

In a large skillet over medium heat, cook the bacon until it’s crispy. Leave the fat in the pan and remove any excess.

It should have a texture similar to the following. Don’t let it burn.

Prepare the Egg and Cheese Mixture

Separate the yolks from the whites beforehand.

In a bowl, mix the yolks with the Pecorino Romano cheese and add pepper to taste.

Beat until you have a mixture like the following:

Cook the Pasta

Boil the tagliatelle in salted water until al dente. Reserve 1 cup of the cooking water before draining.

Combine

Add the hot pasta to the bacon in the pan (turned off) and mix well. Add the yolk and cheese mixture, mixing quickly to prevent the eggs from cooking too much.

If this is your first time, you can do it with the pan off the heat or in a bowl for greater safety.

Serve Immediately

Carbonara should be served hot, as it is the best way to experience the flavor and creaminess of this sauce.

In the following video, you can see the step-by-step in action.

Some Utensils You Can Use to Prepare Your Carbonara

We would like to recommend some pasta spoons that will help you prepare this carbonara more easily:

Pasta Scoops Pasta Noodle Spoon

This utensil is fantastic for serving the pasta without taking the cooking water with it. It’s sturdy, handles well so you don’t lose those delicious tagliatelles, and helps you drain all that excess water easily. Ideal for when you want to make sure your pasta is perfectly drained before mixing it with the other ingredients.

Silicone Noodle Scoop Spaghetti

This is another ally in the kitchen. Its silicone design is gentle on your pots but firm enough to grab the cooked pasta. Plus, it doesn’t scratch your pans, which is a relief if you use good-quality pans. It’s perfect for picking up that pasta and transferring it directly to the skillet with the bacon and eggs.