This traditional-style spaghetti carbonara delivers a rich, silky sauce made with eggs and cheese, tossed with perfectly cooked pasta and crispy halal cured beef. It is a comforting Italian-inspired dish that feels special yet comes together quickly, making it perfect for busy weeknights or relaxed family meals.
Why You’ll Love This Recipe
You’ll love this recipe because it uses simple ingredients and a classic technique to create an incredibly creamy sauce without any cream at all. The eggs gently cook from the heat of the pasta, forming a smooth coating that clings to every strand of spaghetti. It is quick to prepare, deeply satisfying, and elegant enough to serve for guests while still being easy enough for everyday cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz spaghetti
4 oz halal cured beef cheek or smoked beef, diced
2 large eggs
1 cup finely grated Pecorino Romano cheese
1/2 cup finely grated Parmesan cheese
Freshly ground black pepper, to taste
1 tablespoon olive oil
Directions
Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water, then drain the spaghetti.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced halal cured beef and cook for 5 to 7 minutes, stirring occasionally, until crispy. Remove the skillet from the heat and keep the rendered fat in the pan.
In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmesan cheese, and a generous amount of freshly ground black pepper until well combined.
Add the hot, drained spaghetti directly to the skillet with the crispy beef. Toss well to coat the pasta in the flavorful fat. Remove the pan completely from the heat, then immediately pour in the egg and cheese mixture. Toss quickly and continuously until the sauce becomes creamy and glossy.
Add a small splash of reserved pasta water as needed to loosen the sauce and achieve a smooth consistency. Serve immediately, topped with extra cheese and black pepper if desired.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
For a richer sauce, replace one whole egg with two additional egg yolks.
If you prefer a milder cheese flavor, use only Parmesan instead of Pecorino Romano.
Add a pinch of red pepper flakes to the pan while cooking the beef for gentle heat.
Stir in a handful of fresh spinach at the end for added color and nutrients.
Storage/Reheating
Spaghetti carbonara is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a small splash of water to loosen the sauce. Avoid reheating in the microwave, as this can cause the eggs to overcook and the sauce to become grainy.
FAQs
Can I make carbonara without cream?
Yes, traditional carbonara does not use cream. The creamy texture comes from eggs, cheese, and pasta water.
What pasta works best for carbonara?
Spaghetti is the classic choice, but linguine or bucatini also work very well.
How do I keep the sauce from scrambling?
Always remove the pan from heat before adding the egg mixture and toss quickly using the residual heat of the pasta.
Can I prepare the sauce ahead of time?
It is best to prepare the egg and cheese mixture just before combining with the hot pasta for the best texture.
Is olive oil necessary?
A small amount of olive oil helps crisp the beef and adds flavor, especially if the meat is lean.
How much pepper should I use?
Use a generous amount of freshly ground black pepper, as it is a key flavor in carbonara.
Can I use only one type of cheese?
Yes, you can use only Parmesan or only Pecorino Romano depending on your taste preference.
Why reserve pasta water?
The starchy pasta water helps emulsify the sauce and creates a smooth, silky texture.
Can I add vegetables?
Yes, peas or spinach can be added for extra nutrition, though they are not traditional.
Is carbonara suitable for meal prep?
It can be stored briefly, but it is best enjoyed freshly made for the creamiest texture.
Conclusion
This traditional spaghetti carbonara recipe proves that a handful of quality ingredients and proper technique can create an unforgettable meal. Creamy, comforting, and ready in under 30 minutes, it is a timeless dish that brings restaurant-quality flavor straight to your kitchen.
This traditional spaghetti carbonara is rich, creamy, and made without cream. Featuring eggs, cheese, and crispy halal beef, it’s a comforting Italian-inspired dish ready in under 30 minutes.
Ingredients
12 oz spaghetti
4 oz halal cured beef cheek or smoked beef, diced
2 large eggs
1 cup finely grated Pecorino Romano cheese
1/2 cup finely grated Parmesan cheese
Freshly ground black pepper, to taste
1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced halal cured beef and cook for 5–7 minutes until crispy. Remove from heat, keeping the fat in the pan.
In a bowl, whisk together eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper until smooth.
Add drained spaghetti to the skillet with the crispy beef. Toss to coat in the rendered fat.
Remove pan from heat completely. Quickly pour in the egg and cheese mixture, tossing rapidly to form a creamy sauce.
Add reserved pasta water a splash at a time to loosen the sauce until desired consistency is reached.
Serve immediately with extra cheese and black pepper on top if desired.
Notes
Use only the residual heat of the pasta to cook the eggs to avoid scrambling.
Reserve pasta water before draining to help emulsify the sauce.
Spaghetti is classic, but linguine or bucatini work well too.
Carbonara is best served fresh—leftovers may lose the creamy texture.
For extra richness, replace one egg with two yolks.
