No Cream Carbonara Recipes

AUTHENTIC ITALIAN PASTA CARBONARA (NO CREAM)

Steps:

• Place a large pot of salted water (no more than 2 tablespoon salt per 500 gr pasta) over high heat, and bring to a boil.
• In a mixing bowl, whisk together the eggs until very well combined and smooth. Add the cheese and mix to incorporate. You should have a thick mass once combined.
• Meanwhile, fry bacon in a pan, on the edge of crispness but not too hard. Remove bacon from pan and set aside. Save a couple tablespoons of bacon drippings in pan. Take pan off heat and wait to reuse.
• Add pasta to the water and boil until al dente according to your taste and package directions. Reserve 1/4 cup of pasta water (in case you need it), then drain pasta.
• Add pasta to pan with bacon drippings. Then, a little at a time, add the egg mixture, adding some reserved pasta water if needed for added creaminess. After a creamy texture is achieved add the bacon and incorporate into the pasta and sauce. Save a little bacon for garnish.
• Serve immediately, dressing it with a bit of additional grated cheese and fresh ground pepper.

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 RECIPE

Steps:

• Clean the mushrooms, cut them into quarters and sauté them in a large, non-stick frying pan without oil over medium-high heat for about 5 minutes.
• Meanwhile bring some water to a boil and cook the spaghetti al dente according to package directions. Meanwhile, chop the anchovies and finely grate the cheese. Crack the eggs into a bowl, whisk them, and mix them with the grated cheese and plenty of pepper.
• About three minutes before the pasta is done, heat the oil in a frying pan and fry the anchovies briefly (bacon takes a little longer, so start a little earlier and do not add oil to the pan).
• Transfer the pasta directly to the pan by using a ladle or fork and add about ¼ cup (50 to 60 ml) of pasta water. Turn off the heat and make sure that there is no more frying going on (no sizzling sounds). Pour the egg mixture over the pasta, stirring constantly until the sauce has thickened. Add a little pasta water as needed so that the sauce reaches your desired consistency.

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.

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.

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.