This Eggless Pasta Carbonara has a rich, velvety sauce combined with crispy pancetta, creating a flavor explosion that’s hard to resist. It’s eggless, making it suitable for those with egg allergies or dietary restrictions, but it tastes just as good as the real thing—no difference at all! Actually, it might even taste better. Try it and share it with your non-allergic loved ones, too; they won’t miss the eggs! Plus, it’s incredibly easy and quick to make! With just a few simple ingredients that you probably already have in your kitchen, you can whip up a delicious meal in no time.

Oriana’s Thoughts On The Recipe
Hello friends! I’m so excited to share this Eggless Pasta Carbonara recipe with you. My daughter has always eyed this dish with curiosity whenever we visit an Italian restaurant. The creamy, dreamy sauce and the crispy pancetta are irresistible. So, I thought, why not create an eggless version at home? And guess what? She loved it!
This recipe is a classic Italian creamy pasta dish that’s quick, easy, and utterly delicious. It’s perfect for those busy weeknights when you want something satisfying but don’t have much time to spare. With just a few simple ingredients, you can whip up a meal that tastes like it’s straight out of a restaurant.
I love how this dish comes together in minutes and still feels like a special treat. The combination of the rich, creamy sauce and the savory pancetta is just divine.
What I Love About This Recipe
A Dream Come True for My Daughter: This eggless version means she can now enjoy her favorite dish at home anytime she wants. It tastes just as good as the real thing—no difference at all! Actually, it might even taste better. Try it and share it with your non-allergic loved ones, too; they won’t miss the eggs!
Classic Italian Comfort: There’s something so comforting about a creamy pasta dish. This recipe captures that classic Italian flavor without the eggs, making it perfect for those with egg allergies or dietary restrictions.
Quick and Easy: In just minutes, you can have a delicious dinner on the table.
Simple Ingredients: No need for fancy ingredients here. Everything you need is likely already in your pantry or easy to find at your local grocery store.
Flavorful and Satisfying: This dish is packed with flavor, creamy, and oh-so-satisfying. It’s comfort food at its best.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Evaporated Milk: This is the base of our creamy sauce. It’s rich and thick, perfect for replicating that carbonara creaminess.
- Cornstarch: Helps thicken the sauce to the perfect consistency.
- Pecorino Romano Cheese: Adds a sharp, salty flavor. Parmesan can be used as a substitute.
- Black Pepper: Freshly cracked is best for that authentic carbonara bite.
- Garlic Cloves: Adds depth of flavor. Fresh is always better.
- Olive Oil: For sautéing the garlic and pancetta.
- Guanciale: Traditionally, carbonara is made with Guanciale; however, If Guanciale is not available, you can use pancetta or bacon as an alternative.
- Spaghetti: The classic choice for carbonara, but any pasta shape will work.
Food Allergy Swaps
- Dairy-Free: Use plant-based evaporated milk and dairy-free parmesan-style cheese. For the evaporated milk, you can use a canned commercial version or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage, I recommend oat milk, into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam, but do not bring it to a boil. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Substitute with gluten-free pasta.
What is Guanciale?
Guanciale is an Italian cured meat product made from pork jowl or cheek. It is a traditional ingredient in various Italian culinary dishes, particularly noted for its rich, savory flavor and high-fat content.
Guanciale vs Pancetta vs Bacon
- Guanciale: Pork jowl, cured with salt and herbs, rich and savory flavor, used mainly in cooking, particularly in Italian pasta dishes.
- Pancetta: Pork belly, cured with salt and spices, tender and slightly salty, versatile in raw or cooked applications.
- Bacon: Pork belly (usually), cured with salt and sugar, and smoked, smoky and crispy when cooked, used in a wide range of dishes.
Each of these cured meats brings its unique flavor and texture to dishes, making them suitable for different culinary applications. The choice between guanciale, pancetta, and bacon often depends on the desired taste and the specific recipe being prepared.
Potential Challenges & Pro Tips:
- Calorie Content: This dish can be quite rich and heavy. Pro-Tip: Serve with a fresh side salad to balance the meal and lighten it up.
- Guanciale Availability: Guanciale might not be readily available everywhere. Pro-Tip: Traditionally, carbonara is made with Guanciale; however, If Guanciale is not available, you can use pancetta or bacon as an alternative.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Carbonara Sauce Base
In a medium bowl, mix the evaporated milk, cornstarch, finely grated Pecorino Romano, and pepper; mix well with a fork and set aside.
Step 2 – Prepare The Pot To Cook The Pasta
Fill a large pot with water and add salt (I add 1 tablespoon of salt). Bring to a boil over medium-high heat.
Step 3 – Saute The Garlic and Guanciale (or Pancetta or Bacon)
Peel the garlic, then crush with the palm of your hand. Heat the olive oil in a large sauté pan over medium heat. Add the pancetta and crushed garlic cloves; cook slowly until the fat just renders, on the edge of crispness but not hard. Discard the garlic from the pan. Turn off the heat.
Step 4 – Cook The Pasta
Add the uncooked pasta to the boiling water. Cook the pasta for two minutes less than the recommended time on the box. Reserve 1 1/2 cup of the cooking water. Just before the pasta is ready, turn on the heat of the skillet with the pancetta. Drain the pasta.
Step 5 – Create The Creamy Sauce
Add the cooked pasta to the skillet with the Guanciale (or Pancetta or Bacon) over medium-low heat. Stir for a minute or so. Add the cheese mixture; toss well over the heat so it really soaks up all that lovely flavor. Add the reserved cooking water and keep tossing until the sauce thickens and looks creamy and glossy, about 2 – 3 minutes. Then, remove the pan from the heat.
Step 5 – Serve
Serve immediately, dressing it with more grated pecorino and black pepper. You can also garnish with chopped parsley, but keep in mind that adding parsley is not traditional, so it’s totally up to you.
Recipe Tips
- Timing is Key: Cook the pasta and sauce simultaneously to ensure everything comes together seamlessly.
- Cheese Quality: Use high-quality Pecorino Romano for the best flavor.
- Reserve Pasta Water: If the sauce gets too thick, a splash of pasta water will help achieve the perfect consistency.
Variations & Additions
Note that all of these variations are not traditional in authentic carbonara pasta.
- Vegetarian: Omit the pancetta and add sautéed mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Extra Veggies: Toss in some peas, asparagus, or spinach for added nutrition.
Serving Suggestions
Serve this Eggless Pasta Carbonara with a side of garlic bread and a fresh green salad. A glass of crisp white wine would complement the meal beautifully.
Storing and Freezing Instructions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: The sauce can be made ahead and frozen for up to a month. Thaw and reheat before tossing with freshly cooked pasta.
Frequently Asked Questions
Absolutely! Feel free to use any pasta shape you prefer.
Yes, you can use plant-based evaporated milk.
Adjust the amount of cornstarch for a thicker sauce, or add more pasta water for a thinner consistency.
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Recipe Card
Eggless Pasta Carbonara
Ingredients
- 12 oz (355 ml) evaporated milk
- 2 tablespoons (20 g) cornstarch
- 3 cups (about 300 g) Pecorino Romano cheese, finely grated- plus extra to serve
- 1 teaspoon freshly crack black pepper
- 2 – 3 garlic cloves
- 2 tablespoons (30 ml) olive oil
- 10.5 oz (300 g) Guanciale or Pancetta or Bacon, chopped into pieces (this time I used pancetta)
- 16 oz (454 g) uncooked spaghetti
To Serve (optional):
- Pecorino Romano
- Parsley, finely chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a medium bowl, mix the evaporated milk, cornstarch, finely grated Pecorino Romano, and pepper; mix well with a fork and set aside
- Fill a large pot with water and add salt (I add 1 tablespoon of salt). Bring to a boil over medium-high heat.
- Peel the garlic, then crush with the palm of your hand.
- Heat the olive oil in a large sauté pan over medium heat. Add the Guanciale (or pancetta or bacon) and crushed garlic cloves; cook slowly until the fat is justrendered, on the edge of crispness but not hard. Discard the garlic from thepan. Turn off the heat.
- Add the uncooked pasta to the boiling water. Cook the pasta for two minutes less than the recommended time on the box (ex., if the box says 11 minutes, cook it for just 9 minutes). Reserve 1 1/2 cups of the cooking water. Just before the pasta is ready, turn on the heat of the skillet with the pancetta. Drain the pasta.
- Add the cooked pasta to the skillet with the Guanciale (or pancetta or bacon) over medium-low heat. Stir for a minute or so. Add the cheese mixture; toss well over the heat so it really soaks up all that lovely flavour. Add the reserved cooking water and keep tossing until the sauce thickens and looks creamy and glossy about 2 – 3 minutes. Then, remove the pan from the heat.
- Serve immediately, dressing it with more grated pecorino and black pepper. You can also garnish with chopped parsley, but keep in mind that adding parsley is not traditional, so it’s totally up to you.
- Dairy-Free: Use plant-based evaporated milk and dairy-free parmesan-style cheese.
- Gluten-Free: Substitute with gluten-free pasta.
- Timing is Key: Cook the pasta and sauce simultaneously to ensure everything comes together seamlessly.
- Cheese Quality: Use high-quality Pecorino Romano for the best flavor.
- Reserve Pasta Water: If the sauce gets too thick, a splash of pasta water will help achieve the perfect consistency.
- Vegetarian: Omit the pancetta and add sautéed mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Extra Veggies: Toss in some peas, asparagus, or spinach for added nutrition.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This is a question, what brand pasta do you typically use? All the ones I can find always say contains eggs of may contain eggs. Thank you so much!
Hello Kyrie! My favorite egg-free pasta brands are 365 Whole Foods and Colavita. Walmart and Wegman’s brand generally does not contain eggs either; however, I highly recommend checking labels all the time because once in a while, they’re in a shared facility. Hope this helps!