Creamy Pasta Carbonara

4.29 from 14 votes

This easy pasta carbonara recipe is made with eggs and without cheese for a creamy sauce that’s flavorful and dairy free. It’s as close to authentic as you can get without dairy. Make it with spaghetti or your favorite pasta, and garnish with fresh chives before serving.

Prep Time10

Cook Time15

Total Time25

Course: Mains

Cuisine: Italian

Keyword: bacon, carbonara recipe no cream, carbonara sauce, creamy carbonara, creamy carbonara recipe, dairy free, easy carbonara recipe, egg, how to make carbonara sauce, spaghetti carbonara recipe

Servings: servings

Calories: 412kcal

Author: Melissa Belanger

Ingredients

1 16- ounce package pasta
8 slices thick cut bacon sliced into thin strips
4 garlic cloves minced (about 1 tablespoon)
4 eggs
1/2 teaspoon salt
1 lemon juiced and zested
1/4 - 1/2 cup chopped fresh chives

Instructions

Cook pasta in salted water according to package directions for al dente. Before straining, reserve 1/3 - 1/2 cup of the cooking water for the sauce.
Heat a large skillet or frying pan to medium-high, and bacon and sauté, until slightly crispy, about 5 minutes. Add the minced garlic. Sauté until fragrant, about 30 seconds, and turn off the heat.
In a medium bowl, whisk together the eggs, salt, lemon juice and zest. Temper the eggs by whisking the reserved pasta water into them while still hot.
Add the pasta and egg mixture to the pan with the bacon. Stir everything together and allow the eggs to coat the pasta. As it starts to heat, the sauce should start to thicken.
Add additional pasta water, if needed. Adjust seasoning with salt & pepper, to taste.
Garnish with chives and serve immediately.

Nutrition