Fabio Teti, head chef at Ciao Italia in Dunfermline is championing proper Italian Carbonara, the type made without cream.

  • 30
  • 4
  • Easy
Feedback from our customers is that once they try it they realise that you don’t really need the cream, you can taste the salty bacon more, the spaghetti has more texture, it’s a lighter dish too without the cream. Customers are amazed at how good it is, and it’s one of my particular favourites. There are so many varieties of this dish. I think that some recipes call for cream and others not but the traditional Italian recipe just uses egg and egg yolk to create the sauce, nothing more is needed!”


  • 360g spaghetti
  • 200m g pancetta or bacon
  • 2 whole eggs and 1 yolk
  • 80g grated parmigiana cheese
  • Olive oil
  • Salt and pepper


Traditional Italian Carbonara (without cream)

Bring a large pan of water to the boil (you will need at least 4 litres for this amount of pasta) – Adding two full dessertspoons of coarse salt when water starts to boil.

Throw in the pasta about a minute after the salt.

Do NOT break the spaghetti!

When the pasta is nearly ready, shallow fry in a non stick pan the diced pancetta for only a couple minutes, it doesn’t need more.

Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little glug of olive oil. (The pasta needs to be just short of “al dente” when you drain it as it will continue cooking in the pan.)

Off the heat prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.
Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.

Season to taste with freshly ground black pepper.

• Find more recipes like this, showcasing different pasta dishes, at www.ciaoitalia.co

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