I am a big fan of classics; so much so, that I wi...' />

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Under $10: Creamless Carbonara

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A dish so good you won’t care if it slops down your chin as you inhale the deliciousness in front of you

I am a big fan of classics; so much so, that I will never ever cook a carbonara recipe with cream again. Maybe not even with mushrooms.

In recent times, my sister seems to have gotten into cooking – and Mum too, particularly recipes from scratch. The reason for this yummy post is they both asked me how I made my carbonara dairy free – and then were a little surprised by how simple it was!

There are two key elements to this dish. Simplicity. Taste.

Using ingredients you’re already likely to have in the house, like eggs, pasta and bacon (or pancetta), it really is a simple recipe that doesn’t take long to prepare or cook and hits the spot every time.

Here’s the shopping list, complete with brand and weight as well as the pricing according to our local Coles store.

If you don’t already have the main ingredients:

  1. 500gm packet Coles Simply Gluten Free Spaghetti ($2.70)
  2. Approximately 175gm Coles Deli Pancetta (approx. $4) OR Coles Deli Diced Bacon 250gm (approx. $3)
  3. 6pk Coles Free Range Eggs ($3)
  4. 1-2 small/medium brown onions (Coles, loose) approx. $0.80c

Pantry staples include: 

Oil (we used extra virgin olive oil)
Salt (we used whole rock salt)
Pepper (we used mixed whole peppercorns, cracked)

If you don’t have the pantry staples on hand, the entire dish to serve 4 will come in under $15 – slightly more than the $10 threshold, but it depends entirely on what you consider to be staples. When purchasing oil, salt and pepper, we buy a large quantity when on special usually once ever 5-6 weeks. This works out much cheaper than forever buying small amounts when needed.

So, dinner for 4 under $10 and whipped up in under 30 minutes – yum!

As always, enjoy xxx


500gm packet Coles Simply Gluten Free Spaghetti
170gm approx. pancetta
2 egg yolks
1 whole egg


Bring a large pot of water to the boil - add olive oil and a small handful of rock salt to the water.
Cook the pasta according to the packet instructions.
Thinly slice the onions and dice the pancetta ( if using).
Add approximately 2 tsp. olive oil to a large pan and heat.
Add the onions and pancetta/diced bacon to the pan and saute until the onions are translucent and bacon/pancetta is cooked through.
Remove pan from the heat.
Whisk egg yolk and egg well, add a pinch of cracked pepper if desired.
Once the pasta is cooked, drain almost all of the liquid, reserving approximately 3/4 cup.
Add the pasta and reserved liquid to the pan, along with the eggs and toss well together to coat the spaghetti.
Serve immediately.