The Most Amazing Spaghetti Carbonara
When my husband and I worked on cruise ships we had a favourite restaurant in most ports of call. The Mediterranean ports stood out among the rest and whenever the ship called in Civitavecchia Italy we woke up bright-eyed and bushy-tailed.
That’s because in Civitavecchia we had our favourite little Italian restaurant that served the most amazing spaghetti alla carbonara. That restaurant has spoilt me forever. It seems impossible to find a place outside of Italy that serves authentic spaghetti carbonara like they did there.
How to Make an Authentic Spaghetti Carbonara
An authentic carbonara is made with just 4 simple ingredients. Pasta, eggs, Pecorino Romano cheese and pancetta. Anything else is an optional extra.
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Most restaurants drown the pasta in cream and I suppose most diners have come to accept that as a real carbonara. But hey I know better! And I’m here to share it with you today.
There is no cream in an authentic carbonara so do not put cream in your carbonara, seriously just don’t do it. Be really ‘authentic’ like me and instead use cottage cheese and mushrooms! Face palm!
I had really good intentions and did set out to make a truly authentic carbonara today but that did not happen. One day I will but today is not that day.
Traditionally one would whisk the eggs with Pecorino Romano cheese but ya’ll should know by now that I am not a traditional type of cook.
You have seen evidence of this in my Drunken Chocolate Fruit Cake.
Why a Cottage Cheese Carbonara?
I have swapped Pecorino Romano cheese with cottage cheese. Cottage cheese is a staple in many weight-loss and bodybuilding diets and for good reason. It’s low-fat, low-calorie, low-carbohydrate and high in protein.
Add it to this dish for its creaminess and take advantage of its nutritional value.
Even if you’re not a cottage cheese fan you will enjoy this dish. With the first bite I was transported back to that little restaurant on the marina. If you’re used to a saucy style carbonara try this version. It may seem a bit dry to your palate at first but that’s what the wine is for. 🙂
Please share this post to give your family and friends a chance to try out the recipe too.
- 12 ounces gluten free pasta
- 4 eggs
- 1/2 cup cup cottage cheese
- 10 ounces button mushrooms sliced
- 1/2 pound pancetta or slab bacon diced
- grated Pecorino Romano cheese for sprinkling
Cook the pasta according to the packet instructions.
While the pasta is cooking, fry the bacon/pancetta. Allow to cook for about 5 minutes then add the mushrooms.
Meanwhile combine the eggs and cottage cheese. I blitz mine in the blender to ensure its not lumpy. Season the mixture with fresh black pepper.
Keep the heat under the pancetta and mushrooms on low.
When the pasta is ready lift it from the water with tongs and put it in the frying pan with the pancetta and mushrooms. Reserve ½ cup of the pasta water.
Take the pan of spaghetti and pancetta off the heat and quickly pour in the eggs and cheese. Mix until everything is coated. Add extra pasta cooking water to keep it saucy. A couple of tablespoons should do.
The heat from the pasta, bacon and mushrooms is enough to cook the eggs.
Serve immediately with a sprinkling of Pecorino Romano cheese and freshly ground black pepper.