Cream Free Carbonara Recipes

NO EGG/CREAM CARBONARA

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft.
• Add oregano and cook 1 minute. Add flour and stir to coat onion.
• Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
• Remove from heat and stir in sour cream, Parmesan and parsley.
• Season, to taste, with salt and black pepper.
• Drain pasta and toss with sauce to coat. Serve.

THE CREAMIEST NO CREAM CARBONARA PASTA

Steps:

• Bring a large saucepan of water to boil and cook your pasta following the packet directions. Stop cooking just as it becomes al dente, because it will keep on cooking in the next few steps. Drain, reserving some pasta water for later.
• Crack the eggs in a small bowl and add the grated cheese. Whisk until evenly blended, then set aside.
• Fry up the bacon or pancetta pieces in a large frying pan over medium heat. No added oil required!
• Transfer the drained pasta into the frying pan with the bacon/pancetta and toss through the bacon using a spoon and fork.
• Reduce the heat to the lowest setting or OFF (important!), then pour in your egg and cheese mixture and quickly toss it through the pasta until evenly coated, so it doesn't scramble.
• Transfer into individual serving bowls and serve immediately. Optional: Garnish with a sprinkling of black pepper and sea salt, and/or some reserved grated cheese.

NO-CREAM CARBONARA

Steps:

• Get the spaghetti boiling in plenty of salted water.
• Heat olive oil in pan over medium-high heat and fry the pancetta for 1-2 minutes. Transfer to a bowl.
• Beat the egg lightly using a fork in another bowl.
• When the pasta is cooked, drain it but put a bowl under the colander in order to retain some of the water; you may need that later.
• Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette.
• Add the cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Cook until the cheese just starts to melt and the egg is still creamy.
• Serve with coarse-ground black pepper.

CREAM-FREE CARBONARA

Steps:

• Finely dice the onion and bacon.
• Cook the pasta according to instructions. Meanwhile, fry the onion and bacon together in the bacon fat in a large frying pan.
• Drain the pasta and add it to the frying pan, giving it a good stir to mix up the ingredients, then immediately take it off the heat. Add the eggs (the heat of the pasta will cook them so don't turn the heat back on) and a sprinkle of the parmesan and stir to mix all the ingredients together. Serve with the remainder of the grated parmesean.

CHEATER CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.
• Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.
• Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

QUICK CREAMY TASTY CARBONARA

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata