This no-cream carbonara-style pasta is rich, glossy, and simple. The sauce comes from eggs, grated hard cheese, black pepper, and hot pasta water, not from cream.
This version uses beef or turkey strips for a practical adapted recipe while keeping the classic creamy technique.
Recipe Details
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Ingredients
350 g spaghetti
3 large eggs
90 g finely grated hard cheese
150 g beef or turkey strips, diced or sliced
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon fine salt, for the sauce if needed
1 tablespoon salt, for the pasta water
120 ml reserved pasta cooking water, as needed
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon salt and cook the spaghetti until al dente.
While the pasta cooks, whisk the eggs, grated cheese, and black pepper in a bowl.
Heat the olive oil in a pan and cook the beef or turkey strips until browned.
Reserve 120 ml pasta water, then drain the spaghetti.
Add the hot pasta to the pan off the heat. Pour in the egg mixture and toss quickly.
Add a little reserved pasta water at a time until the sauce becomes glossy and creamy.
Taste and adjust with a small pinch of salt only if needed. Serve immediately.
Conclusion
No-cream carbonara-style pasta is all about timing. Keep the pan off direct heat when adding the eggs, toss quickly, and use pasta water to create a smooth sauce.