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No Butter Pasta Carbonara

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"I made this dish because my mom can't have butter, but she loves pasta carbonara! Hope you enjoy!"
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30 m servings 399 cals
Original recipe yields 16 servings (16 1-cup servings)


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  1. Bring water and olive oil to a boil in a stockpot over high heat. Break pasta in half and add to water. Cook until pasta is al dente, 7 to 10 minutes.
  2. Cook bacon in a large skillet over medium heat until fat is rendered, 5 to 7 minutes; do not drain fat. Add mushrooms and scallions; toss to combine.
  3. Strain pasta; add to bacon mixture. Increase heat to high; toss until pasta is well-coated. Crack eggs into skillet; toss until eggs are cooked through, about 3 minutes. Add Mizithra cheese, mozzarella cheese, and salt; toss just until combined.


  • Cook's Notes:
  • Substitute angel hair pasta for the spaghetti, if desired.
  • One egg may be used instead of 2 for a lighter texture.
  • Cream may be added to the bacon, mushrooms, and chives just before the pasta is added for a richer texture.

Nutrition Facts

Per Serving: 399 calories; 13.1 g fat; 69 g carbohydrates; 18.8 g protein; 58 mg cholesterol; 866 mg sodium. Full nutrition

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