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. 😀
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.
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!
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.
- 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)