Carbonara senza pecorino 
Carbonara without Pecorino
Carbonara is a classic Roman dish made with simple, popular ingredients. There are many versions, from the most traditional to more creative takes. This version skips pecorino cheese, making it perfect for those who don’t like it (like me). Using Parmesan instead still gives you a delicious result!
Carbonara without Pecorino
Carbonara is a classic Roman dish made with simple, popular ingredients. There are many versions, from the most traditional to more creative takes. This version skips pecorino cheese, making it perfect for those who don’t like it (like me). Using Parmesan instead still gives you a delicious result!
Cooking Instructions
- 1
Cut the guanciale into small strips. Place them in a skillet over low heat and cook until crispy. Transfer the cooked guanciale to a paper towel to drain.
- 2
Leave the rendered fat in the skillet.
- 3
Cook the pasta until al dente, then transfer it to the skillet with the guanciale fat. Toss well to coat.
- 4
In a bowl, whisk together the 2 eggs, 2 egg yolks, Parmesan cheese, and black pepper until smooth.
- 5
While the pasta is still hot in the skillet, add the egg and cheese mixture. Stir immediately and thoroughly to prevent the eggs from scrambling.
- 6
Serve the pasta on plates, top with the crispy guanciale, and add more black pepper if desired.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Carbonara Carbonara
We had a potluck at work a couple of days ago and someone brought in a dish that they called carbonara. Now, I'm guilty of being an experimenter myself and making carbonara that's not really carbonara, at least traditionally speaking (see mushroom carbonara, recipe posted previously). But the potluck version was way, way, way out there. In fact, another coworker said it tasted like chicken soup. Which is...weird, but also accurate. The pasta was actually good; it just wasn't carbonara. Anyway, this motivated me to make my own version, sticking much more closely to the dish's roots. The one concession made, out of necessity because it's not a readily available ingredient around here, is the substitution of bacon for the traditional guanciale. Bacon's good, but it's not the same. Don't worry, though, because the pasta still turned out creamy and delicious.
-
Carbonara Carbonara
After a lot of experimenting, arrived at this recipe for the perfect cream free carbonara. Key is finishing the pasta in the skillet the pancetta was fried in. This makes it easier to add pasta water as needed since its never drained and prevents the eggs from solidifying
-
Carbonara without Heavy Cream Carbonara without Heavy Cream
I came up with this recipe when I was lazy to to make lunch for one!This heavy cream-free recipe is healthy and economical as you can use a whole egg. It will taste more delicious when adding generous amount of parmesan cheese. Recipe by LazyHata
-
Carbonara Carbonara
I simplified a recipe I learned while I was overseas. I highly recommend this!Bring out the fragrance of the garlic by cooking it as if simmering in oil. The sauce will be thick when the white wine and oil emulsify. Mixing the egg in after removing the pasta from the heat will prevent lumps from forming. Recipe by mini -
Carbonara Pasta Carbonara Pasta
Easy and fast recipe when you don’t have much time :)You need to make sure pasta is still hot when you mix it with other ingredients to create a creamy sauce.Adapted from: simplyrecipes.com/recipes/spaghetti_alla_carbonara/#mycookbook
-
Carbonara with salami Carbonara with salami
This combines 2 meaty tastes. Bacon and salami and when you add bit pepper it becomes very nice and spicy.
-
Pasta Carbonara Pasta Carbonara
I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.
-
Carbonara with Rich Cheese Carbonara with Rich Cheese
I created this recipe because I had delicious cheese on hand.This is an easy recipe that doesn't require any special tips. For 2 servings. Recipe by *tsumuji mama *
More Recipes
