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Looking for the best carbonara recipe without cream? This authentic Garganelli Carbonara is rich, silky, and packed with flavour! Using a famous Italian chef’s technique, I’ll show you how to make a perfectly emulsified sauce with just egg yolks, guanciale, Pecorino Romano, and Grana Padano. Plus, we’re using garganelli pasta, an amazing shape that clings to the sauce beautifully. 🥂 Perfect for a romantic Valentine’s Day dinner or an indulgent pasta night! 📌 In This Video, You'll Learn: ✔️ How to make carbonara sauce without cream using the Bain-Marie technique ✔️ Why garganelli pasta is the perfect match for carbonara ✔️ The secret to a silky, restaurant-quality sauce every time 📜 Full Recipe & Ingredients: Ingredients (Serves 2) • 250g dry garganelli pasta • 4 egg yolks • 150g guanciale, cut into 1.5cm cubes • 30g Grana Padano, finely grated • 30g Pecorino Romano, finely grated • Freshly ground black pepper (to taste) Method 1. Prepare the Guanciale • Place guanciale cubes in a cold pan over medium heat. • Render the fat slowly, stirring occasionally, until crispy on the outside but still tender inside (about 8-10 minutes). • Remove from heat and set aside. Reserve half of the melted guanciale fat for the sauce. 2. Cook the Garganelli • Bring a wide, shallow pot of water to a boil. Season lightly with just a pinch of salt (the cheese and guanciale add plenty of saltiness). • Cook the garganelli 2-3 minutes less than the package instructions, as they will finish cooking in the sauce. • Reserve 1 cup of starchy pasta water, then drain the pasta. 3. Make the Carbonara Sauce (Bain-Marie Technique) • In a heatproof bowl, whisk together the egg yolks, Grana Padano, Pecorino Romano, and reserved guanciale fat until smooth. • Set the bowl over a pot of simmering water (without letting the bottom touch the water). • Whisk vigorously to create a light, foamy texture, similar to a sabayon. Slowly drizzle in the reserved pasta water, a little at a time, until the sauce becomes creamy. 4. Combine & Finish • Immediately toss the hot garganelli and crispy guanciale into the sauce, stirring quickly to coat every piece. The residual heat will slightly thicken the sauce without scrambling the eggs. • Add freshly ground black pepper to taste, adjusting the texture with a splash of pasta water if needed. 5. Plate & Serve • Plate the carbonara while it’s still warm (not piping hot). • Finish with more Pecorino Romano and an extra grind of black pepper on top.