Spaghetti Carbonara - the temptation without cream

Do you know the feeling when you get a craving for pasta? And you want something really creamy and hearty? Then we have just the thing for you: Spaghetti Carbonara! But not just any spaghetti carbonara, but one that doesn't need any cream and still tastes incredibly delicious.

We know that many people immediately think of a heavy cream sauce when they think of carbonara. But the original recipe doesn't use any! And believe us, it tastes so much better. The creaminess comes from the eggs and cheese - a perfect combination!

What you need for our favorite Carbonara (for 2 servings):

• 200g spaghetti
• 100g guanciale (or pancetta if you can't get any. Smoked bacon also works, but it's not quite original.)
• 3 egg yolks (fresh eggs are important here!)
• 50g Pecorino Romano (freshly grated)
• 25g Parmesan (freshly grated)
• Black pepper (freshly ground)
• Salt

And it's that easy:

1. Put the water on: Bring plenty of salted water to the boil. The spaghetti needs space!
2. Fry the guanciale: While the water is boiling, cut the guanciale into small cubes or strips and fry it in a pan over medium heat until crispy. No additional oil! The fat from the guanciale is enough. Take the guanciale out of the pan and set it aside. Keep the rendered fat in the pan!
3. Cook spaghetti: Put the spaghetti in boiling water and cook it al dente according to the instructions on the packet.
4. Prepare the "sauce": While the pasta is cooking, mix the egg yolks with the freshly grated pecorino and parmesan in a bowl. Season generously with freshly ground black pepper. You don't need any salt here, as the cheese and guanciale are already salty enough.
5. The grand finale: Shortly before the spaghetti is ready, take some of the pasta water (about 1 ladle) and add it to the egg and cheese mixture. This makes the sauce a little more liquid and will combine better with the pasta later.
6. Put everything together: Drain the spaghetti and put it directly into the pan with the rendered guanciale fat. Mix everything well. Take the pan off the heat and now add the egg and cheese mixture. Stir quickly and thoroughly so that the eggs don't curdle. The residual heat from the pasta and the pan will create a creamy sauce.
7. Serving: Divide the carbonara between plates and sprinkle with the crispy guanciale and some freshly ground pepper. Serve immediately and enjoy!

A few tips from us:

• Fresh ingredients are the be-all and end-all: you should pay particular attention to quality when it comes to eggs and cheese.
• No cream!: We'd like to say it again: A real carbonara doesn't contain any cream!
• Work quickly: After the eggs have been added to the pasta, you should stir quickly so that nothing curdles.
• Try it out!: Feel free to vary the cheeses or add some chili if you like it a bit spicier.

We hope you enjoy our favorite carbonara as much as we do! Let us know how you turned out in the comments.