The Real Italian Carbonara Recipe | No Cream, Just Magic | Authentic Pasta Carbonara

This is the ultimate authentic Italian Pasta Carbonara — creamy, silky, and rich, made with eggs, Parmesan (or pecorino romano), crispy pancetta, and perfectly al dente spaghetti.
No cream, no shortcuts — just pure Italian technique.
Watch the bacon sizzle, eggs emulsify, and cheese melt into a glossy sauce that coats every strand.
A quick 15-minute high-protein meal you’ll crave every week!

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Ingredients
1 Tbsp olive oil (or unsalted butter)
½ lb pancetta (or thick-cut bacon), diced
3–4 eggs
1 cup freshly grated Parmesan (or Pecorino Romano)
1 lb spaghetti (or bucatini/fettuccine)
1–2 garlic cloves (optional)
Kosher salt & black pepper to taste

Method
1️⃣ Boil salted water. Cook pasta until al dente.
2️⃣ In a pan, sauté pancetta in olive oil until crispy. Add garlic (optional).
3️⃣ Whisk eggs with half the cheese and pepper in a bowl.
4️⃣ Add hot pasta to the pancetta pan. Toss to combine (off heat).
5️⃣ Quickly stir in egg mixture to form a creamy sauce (no scrambled eggs!).
6️⃣ Add pasta water as needed to adjust texture.
7️⃣ Serve immediately with extra cheese and cracked pepper on top.



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