Spaghetti with a Meatless Carbonara

Spaghetti alla Uova

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Just like in the classic carbonara sauce, raw eggs become a creamy sauce here when tossed with hot pasta. In this version there is no pancetta, only cheese and parsley, giving it a simpler, milder flavor.


  • 4 eggs
  • 6–7 sprigs flat-leaf Italian parsley
  • cup freshly grated


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Put 2 whole eggs and 2 yolks in the bowl you will serve the pasta in. Whisk them until the yolks and the whites are thoroughly mixed together.
  3. Finely chop enough parsley to measure about 2 tablespoons and add it to the eggs. Add