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Penne Carbonara Recipe (No Cream)

Whenever I’m dining at a pasta place, I will almost always order carbonara without fail. Just because I don’t adore tomato-based pasta as much, lol. Pasta carbonara is like classic comfort food. Creamy, cheesy and eggy. So sinful but oh so delicious. 😀

Penne Carbonara Recipe

The ones that I’m talking about are the ‘wet’ kind of carbonara that have cream in them which we can easily find at most run-of-the-mill pasta restaurants and Western food eateries. If you have ever visited Italy or have had a meal at an authentic Italian restaurant, you’ll notice that their pasta carbonara is drier as no cream is used. Traditional carbonara recipes generally use eggs and Pecorino Romano.

Penne Carbonara Recipe

I wanted to recreate that at home so I could make a pasta carbonara that is less rich and less cloying but is still packed with a satisfying punch.

No Cream, Less Calories

Don’t be deceived by the look of my dish. The taste is absolutely spot-on and it has lesser calories! Woohoo! :mrgreen:

Use The Real Stuff

Also, if you want a really good, tasty carbonara, please buy a block of real Pecorino Romano or Parmigiano-Reggiano which you can store in the fridge and use over a period of time. Don’t use those fake grated parmesan cheese. It is not the same!

This recipe is good for 3 persons. If you’re cooking for more, simply increase the amount of eggs and cheese accordingly.

Enjoy!

Carbonara Penne Recipe
3
  • 250g penne or a pasta of your choice, cooked according to packet instructions
  • 3 tbsp pasta water (water used to cook the pasta)
  • 180g frozen peas
  • 150g back bacon, sliced into smaller pieces
  • 30g Parmigiano-Reggiano, grated + extra as topping
  • 2 large eggs
  • freshly ground black pepper
  • salt to taste (optional)
In a bowl, combine eggs, grated cheese and a pinch of black pepper. Mix thoroughly.
In a non-stick pan, pan-fry the bacon pieces till golden brown.
Add the penne and loosen it up with the pasta water.
Stir in the peas.
Pour in the egg-cheese mixture and stir till well combined.
Season with salt if desired.
Transfer the pasta onto serving plates and grate extra cheese on top.

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