We do not want to convince you that this is the REAL recipe. We know, guanciale and not bacon, pecorino and not parmigiano. However, with or without it, you can try this way to get a creamy carbonara without cream, because we cannot insist more: NO CREAM IN CARBONARA.
INGREDIENTS (for 2 servings)
- 200gr pasta (spaghetti is the most typical one, but any long shaped rough one is as good)
- 150 gr diced bacon (or guanciale if you have it)
- 1 egg
- 50-100 gr grated parmesan (or pecorino)
- salt and pepper
- 1 spoon of extra virgin olive oil
The secret to prepare this dish is in the careful timing of the sauce.
Start by bringing sufficient water to boil, salt it, and then count 10min to boil the pasta.
Meanwhile, gently fry the bacon with the olive oil, for roughly 5 min or until crispy, and set aside.
Beat the whole egg, and mix it with the grated parmesan (or pecorino, it must be a hard savory cheese) by adding the cheese little by little, until it becomes a dense cream.
Once the pasta is cooked, drain it on a colander, and add it to the bacon. (Either you put the pasta in the pan where you fried the bacon, or you move the bacon in the pot where you boiled the pasta if large enough, but it needs to be well dry.)
At this point comes the trick: pour the egg-parmesan cream onto the pasta, and start to mix energetically, until all the egg-parmesan cream has been merged with the pasta: the warmth of the pasta will melt the cheese without cooking the egg, creating a luscious creamy coating.
Top with some coarsely grated black pepper, and be ready to devour it quickly!