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The Simple Move That Makes Creamy Spaghetti Alla Carbonara With Zero Cream

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I could never make Spaghetti alla Carbonara come out this rich and creamy.

The first time I watched a college friend make the spaghetti alla carbonara he’d learned to cook in Italy, I thought it was absolute genius the way simple bacon, eggs, Parmesan, pepper, and pasta swirled together into a rich, creamy sauce. But when I tried to make it myself, I could never quite replicate the dish I remembered. My eggs would scramble and the whole thing was lumpy and dry. Some recipes recommended adding cream, but I knew that wasn’t the answer because my friend hadn’t done that. I eventually learned to thin the mix with some of the water you cook the pasta in, so that helped with the dryness issue. But I still hadn’t achieved the rich, creamy ideal.

Then I came across this one technique that finally brought the whole thing together. And it’s dead simple. Thanks to Chef John at Food Wishes, I learned to stir the pasta while slowly pouring in the beaten eggs and cheese.

Why had I never thought to do that? I’d always just poured everything into the pasta and then started stirring. Of course the eggs instantly scrambled when they hit the hot pot while I was off reaching for my spoon. Now that I stir and pour at the same time, I'm finally making the rich, smooth, creamy spaghetti alla carbonara of my dreams. Without a drop of cream.

Go on and try this technique on any of these versions of pasta carbonara. Maybe it will up your carbonara game, too.

Always learning something!

Vanessa Greaves

About Vanessa Greaves

Good food, friends, and fun are always on the menu. Check out things that make me go yum: foodelicious On Instagram On Twitter @vanessa_greaves