Making a rich pasta dish for dinner is one of my favorite ways to unwind after a busy day.
Traditional carbonara relies heavily on raw eggs to make the sauce, but this eggless creamy carbonara gives you that same rich texture without using any eggs at all.
It is perfect for anyone with an egg allergy, or for anyone who simply prefers cooking without eggs.
A little bit of cream, milk, and parmesan cheese come together to create a smooth sauce that coats every strand of pasta.
Plus, the crispy bacon adds the perfect savory crunch to every single bite.
Why You’ll Love It
Silky Sauce – Cream, Parmesan, and pasta water create a glossy sauce that clings beautifully to every strand.
Rich Bacon Flavor – Crisp bacon and its savory drippings add deep flavor that makes each bite satisfying.
Perfect Comfort Food – Tender spaghetti, creamy sauce, and warm Parmesan create a cozy meal everyone will enjoy.
No Eggs Needed – Cornstarch helps thicken the sauce, giving you a smooth carbonara-style dish without eggs.
Ingredient List
- 12 oz Spaghetti
- 6 oz Thick-Cut Bacon
- 3/4 cup Heavy Cream
- 1/4 cup Whole Milk
- 2 tsp Cornstarch
- 1 cup Finely Grated Parmesan Cheese
- 1 tsp Freshly Ground Black Pepper
- 1/4 tsp Fine Sea Salt
Directions
Step 1
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
Step 2
While the pasta cooks, cook the bacon in a large skillet over medium heat until browned and crisp. Transfer the bacon to a plate while leaving about 1 tablespoon of the rendered bacon fat in the skillet.
Step 3
Whisk the heavy cream, milk, and cornstarch together until completely smooth. Pour the mixture into the skillet and cook over medium-low heat for 2 to 3 minutes, stirring until it begins to lightly thicken.
Step 4
Add the drained spaghetti and bacon to the skillet and toss thoroughly so the pasta is coated in the creamy sauce.
Step 5
Remove the skillet from the heat. Add the Parmesan and black pepper, then toss vigorously while adding reserved pasta water a little at a time until the sauce becomes glossy, silky, and loose enough to cling to every strand.
Step 6
Stir in the salt and serve immediately, adding a small splash of reserved pasta water if the sauce thickens before serving.
Tips
Reserve Plenty of Pasta Water
Save the full 1 1/2 cups of pasta water before draining, even if you think you will not need it. The starchy water helps loosen the sauce while giving it a smooth texture that clings to the spaghetti.
Use the water gradually, starting with a few tablespoons after adding the Parmesan. Add more only as needed so the sauce stays creamy instead of becoming thin.
Cook the Bacon Until Crisp
Cook the thick-cut bacon over medium heat so the fat melts slowly and the pieces brown evenly. Remove it when the edges are crisp but the centers still have a little tenderness.
Leave about 1 tablespoon of bacon fat in the skillet for the sauce. Too much fat can make the finished pasta greasy, while too little will reduce the savory flavor.
Whisk the Cornstarch Smooth
Whisk the cornstarch into the cold cream and milk before adding the mixture to the skillet. This prevents small lumps and helps the sauce thicken evenly.
Keep the heat at medium-low and stir for only 2 to 3 minutes. The mixture should lightly coat a spoon, but it does not need to become thick before the pasta goes in.
Try These Next
- Eggless Classic Glazed Meatloaf
- Eggless Classic Italian Tiramisu
- Eggless Creamy Spinach Quiche
- Eggless Crispy Chicken Tenders
Questions You Might Have
What makes this eggless carbonara creamy?
Heavy cream, milk, cornstarch, Parmesan, and starchy pasta water create the smooth, rich sauce. The cornstarch gives the sauce a little extra body, while the cheese and pasta water help it cling to the spaghetti.
Add the Parmesan after taking the skillet off the heat so it melts smoothly into the sauce. Tossing well is what gives the finished pasta its glossy texture.
Eggless Creamy Carbonara
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
- While the pasta cooks, cook the bacon in a large skillet over medium heat until browned and crisp. Transfer the bacon to a plate while leaving about 1 tablespoon of the rendered bacon fat in the skillet.
- Whisk the heavy cream, milk, and cornstarch together until completely smooth. Pour the mixture into the skillet and cook over medium-low heat for 2 to 3 minutes, stirring until it begins to lightly thicken.
- Add the drained spaghetti and bacon to the skillet and toss thoroughly so the pasta is coated in the creamy sauce.
- Remove the skillet from the heat. Add the Parmesan and black pepper, then toss vigorously while adding reserved pasta water a little at a time until the sauce becomes glossy, silky, and loose enough to cling to every strand.
- Stir in the salt and serve immediately, adding a small splash of reserved pasta water if the sauce thickens before serving.