Carbo Speedito de Nono (Lightened Carbonara)
Carbo Speedito de Nono (Lightened Carbonara) is a easy Italian recipe that serves 3. 330 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 12 min | Cook: 20 min | Total: 47 min
Cost: $3.68 total, $1.23 per serving
Ingredients
- 300 g Spaghetti (Dry pasta)
- 3 units Egg yolks (Separate the whites, use fresh eggs)
- 4 g Cornstarch (maïzena) (Or potato starch)
- 50 g Granat Padano cheese (or Pecorino, Parmesan) (Finely grated)
- 2 g Ground nutmeg (Approximately 1/4 teaspoon)
- Ground black pepper (To taste, freshly ground)
- Salt (For the cooking water)
- 15 ml Extra virgin olive oil (1 tablespoon, to finish the pasta)
- 100 ml Pasta cooking water (Reserved to bind the sauce)
Instructions
Prepare the cooking water
Fill the pot with 2 L of water, add a pinch of salt and bring to a boil.
Time: PT10M
Temperature: 100°C
Weigh the pasta
Weigh 300 g of spaghetti using the scale.
Time: PT2M
Cook the spaghetti
Drop the spaghetti into the boiling water, stir, cook 8 minutes (al dente). Reserve 100 ml of cooking water then drain.
Time: PT8M
Temperature: 100°C
Prepare the egg mixture
In a bowl, whisk the 3 egg yolks with 4 g of cornstarch, 2 g of nutmeg, pepper, salt and 50 g of grated cheese until a homogeneous mixture is obtained.
Time: PT5M
Warm the plates
Preheat the oven to 80°C and place the plates inside for 5 minutes to warm them.
Time: PT5M
Temperature: 80°C
Season the pasta
Return the drained spaghetti to the bowl, add 1 tablespoon of olive oil and toss to coat.
Time: PT2M
Mix the sauce
Pour the egg mixture over the hot pasta, gradually add the reserved cooking water while stirring quickly until a creamy sauce forms.
Time: PT3M
Finishing and serving
Let the residual heat thicken the sauce for 2 minutes, adjust seasoning, serve immediately on the hot plates, sprinkle with extra cheese and pepper.
Time: PT2M
Nutrition Facts
- Calories
- 330
- Protein
- 12 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, No meat, No cream, low-calorie
Allergens: Eggs, Milk (cheese), Gluten
Ingredient Substitutions
- Instead of Spaghetti: Fettuccine, Linguine
- Instead of Egg yolks: Whole eggs (adjust quantity)
- Instead of Cornstarch (maïzena): Potato starch
- Instead of Granat Padano cheese (or Pecorino, Parmesan): Parmesan, Pecorino Romano
- Instead of Ground nutmeg: Freshly grated nutmeg
- Instead of Ground black pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Extra virgin olive oil: Sunflower oil
- Instead of Pasta cooking water: Hot water
Equipment Needed
- Pot (2 L)
- Colander or skimmer
- Kitchen scale
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Oven (to warm plates) (optional)
- Preheated plates
Critical Steps — Do Not Skip
- Prepare the cooking water
- Cook the spaghetti
- Warm the plates
- Mix the sauce
Chef Tips from the Video
- Use a quality cheese (Granat Padano, Pecorino or Parmesan) for authentic flavor.
- Grate the nutmeg just before using to release its full aroma.
- If you don't have cornstarch, potato starch works just as well.
Troubleshooting
The sauce becomes grainy or the eggs coagulate.
Remove immediately from the heat, add more cold cooking water and whisk vigorously. Next time, reduce the pasta cooking time or add the cornstarch earlier.
The pasta is too dry.
Incorporate more reserved cooking water until the desired consistency is reached.
The sauce is too thin.
Let the residual heat act for an additional 1‑2 minutes or add a small pinch of cornstarch diluted in cold water.
Storage
Refrigerator: Store in an airtight container 1 to 2 days. Reheat gently with a splash of cooking water.
Freezer: Not recommended: egg‑based sauce may separate upon thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑weigh the pasta and cheese before starting.
- Grate the cheese and keep it in a small bowl in the refrigerator.
- Measure the cornstarch and nutmeg in advance to save time.
Last updated: September 6, 2026
