Authentic Roman Carbonara: Rich & Creamy without Cream
Authentic Roman Carbonara: Rich & Creamy without Cream
#RomanCarbonara #CreamlessCarbonara #RichPasta #ItalianCuisine #HomePasta #FettuccineCarbonara
Hello everyone! Today, I’m sharing an authentic Roman Carbonara recipe straight from Italy. Following up on my Alfredo pasta, I used leftover fettuccine to create this carbonara, proving that you can achieve a rich and savory flavor without any cream. Featuring fresh eggs and flavorful Parmesan cheese as the main ingredients, the smooth carbonara sauce coats the fettuccine noodles beautifully, bringing pure joy to your palate. Remember, traditional Italian Carbonara never uses cream or milk! Enjoy the authentic taste of Carbonara easily at home.
Carbonara Sauce & Ingredients- 2 Fresh Eggs
- 6 Tbsp High-Quality Grated Parmesan Cheese
- 1 tsp Herb Salt (or regular salt)
- Pinch of Black Pepper, freshly ground
- 1 tsp Dried Basil
- 2 Tbsp Fresh Garlic, finely minced
- 5 Tbsp Olive Oil (Extra Virgin recommended)
- 1 tsp Dried Parsley (for garnish)
- 2 servings Fettuccine Pasta (approx. 200g)
- 2 Sausages (can substitute with bacon, to taste)
- 1 Tbsp Garlic Herb Salt (optional, for sausage seasoning)
- 1 Sun-dried Tomato (for garnish, optional)
Cooking Instructions
Step 1
Heat a wide pan over medium heat and add a generous amount of 3 Tbsp olive oil. Add the finely minced garlic, freshly ground black pepper, and dried basil. Sauté for about 1 minute until fragrant to create garlic-infused oil. Be careful not to burn the garlic by adjusting the heat.
Step 2
This recipe uses Taiwanese sausages with a peppery flavor, but using good quality Italian bacon will provide an even deeper taste. Prepare your sausages.
Step 3
Slice the sausages into about 1cm thick diagonal pieces and add them to the pan with the garlic oil. Sauté until the sausages are lightly browned and have rendered some fat. (If seasoning the sausages, add 1 Tbsp garlic herb salt and sauté.)
Step 4
Once the sausages and garlic are nicely sautéed and fragrant, remove the pan from the heat and set aside briefly. This helps prevent the sauce from burning.
Step 5
In a separate pot, bring a generous amount of water to a boil and add a pinch of salt. Once boiling, add the fettuccine and cook for 1 minute less than the package instructions for al dente. While the pasta cooks, prepare the carbonara sauce. In a bowl, crack 2 eggs and add 1 tsp of herb salt. Whisk gently until just combined, avoiding excessive foam.
Step 6
Add 6 Tbsp of high-quality grated Parmesan cheese to the whisked eggs. Stir well until the cheese is fully incorporated and the mixture is smooth, with no clumps.
Step 7
Your smooth and savory carbonara sauce is now ready. It’s best to use it immediately.
Step 8
Drain the cooked fettuccine, retaining a little pasta water, and add it directly to the pan with the pre-sautéed garlic and sausage. Return the pan to medium heat, add the remaining 2 Tbsp of olive oil, and quickly toss the pasta and sausage to coat them evenly with the garlic oil. Sauté until the pasta is glossy.
Step 9
Once the pasta is well-coated with oil, reduce the heat to medium-low and pour the prepared carbonara sauce (egg and cheese mixture) evenly over the pasta.
Step 10
This is the crucial step! To prevent the eggs from clumping or scrambling, you must quickly toss the pasta and sauce together. If the heat is too high, the eggs will cook too quickly. Toss gently over medium-low heat, allowing the residual heat to cook the sauce. The pasta should become creamy and glossy, coated with a beautiful golden hue.
Step 11
Transfer the finished carbonara pasta to a warm serving plate. Arrange the sautéed sausages attractively on top.
Step 12
Finally, garnish with a few pieces of sun-dried tomato and a sprinkle of dried parsley. A drizzle of olive oil can enhance the flavor further. And there you have it – a rich, creamy, and authentic Roman Carbonara pasta! Enjoy your delicious meal.
