Whenever I’m dining at a pasta place, I will almost always order carbonara without fail. Just because I don’t adore tomato-based pasta as much, lol. Pasta carbonara is like classic comfort food. Creamy, cheesy and eggy. So sinful but oh so delicious. 😀

The ones that I’m talking about are the ‘wet’ kind of carbonara that have cream in them which we can easily find at most run-of-the-mill pasta restaurants and Western food eateries. If you have ever visited Italy or have had a meal at an authentic Italian restaurant, you’ll notice that their pasta carbonara is drier as no cream is used. Traditional carbonara recipes generally use eggs and Pecorino Romano.

I wanted to recreate that at home so I could make a pasta carbonara that is less rich and less cloying but is still packed with a satisfying punch.

No Cream, Less Calories

Don’t be deceived by the look of my dish. The taste is absolutely spot-on and it has lesser calories! Woohoo!

Use The Real Stuff

Also, if you want a really good, tasty carbonara, please buy a block of real Pecorino Romano or Parmigiano-Reggiano which you can store in the fridge and use over a period of time. Don’t use those fake grated parmesan cheese. It is not the same!

This recipe is good for 3 persons. If you’re cooking for more, simply increase the amount of eggs and cheese accordingly.

Enjoy!