THE CREAMIEST NO CREAM CARBONARA PASTA
A super easy Italian Carbonara Pasta Recipe with only 4 ingredients - ready on the table in less than 30 minutes! Learn how to create this mouth-watering Italian dinner that costs less than $10 with plenty left over for lunch.
Provided by Wandercooks
Categories Dinner
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Carbohydrate 57 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 200 mg, Sodium 1685 mg, Fiber 2 g, Sugar 2 g, Calories 598 kcal, ServingSize 1 serving
VEGAN SPAGHETTI CARBONARA RECIPE BY TASTY
Here's what you need: spaghetti, shiitake mushroom cap, olive oil, smoked paprika, salt, pepper, cashews, olive oil, unsweetened non-dairy milk, garlic, nutritional yeast, lemon juice, pepper, salt, paprika, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions.
- Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
- Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
- Cool mushroom slices on baking sheet.
- For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
- Drain water from pasta and return pasta to pot.
- Add the sauce and stir until pasta is well-coated.
- Mix in mushroom bacon.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 622 calories, Carbohydrate 73 grams, Fat 30 grams, Fiber 5 grams, Protein 15 grams, Sugar 5 grams
NO-CREAM CARBONARA
Got this recipe from somewhere in the net, after I browsed for some info about the history of spaghetti carbonara. And to my surprise, the original carbonara didn't even use any cream! Instead it got the "creamy" thingy from the partially-cooked egg.
Provided by j.sugiarto
Categories Spaghetti
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 723.5, Fat 27.3, SaturatedFat 8.1, Cholesterol 233.5, Sodium 458.2, Carbohydrate 86.5, Fiber 3.6, Sugar 2.6, Protein 30.8
NO CREAM VEGETARIAN CARBONARA
A tasty alternative to the carbonara with no cream! Vary your mushrooms for a unique taste. I used Oyster and Shimeji mushrooms, but enoki, shitake or portobello would also work a treat.
Provided by Mel Bedggood
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- boil water and cook fettucine. drain and leave aside.
- add garlic and red onions to another pan. Cook until the onions have sweated through.
- add bacon and cook until brown, stirring occasionally.
- add mushrooms and place spinach on top. stir the ingredients until spinach has sweated down and mixed into the other ingredients. Add stock and pepper at the same time.
- Mix the cheese and egg in together roughly and stir into vegetables.
- Once mixture turns mushroom colour, add the fettucine and stir through.
- If you'd like a more cheesy taste, add some light mozzarella and mix through when hot.
Nutrition Facts : Calories 285.1, Fat 8.7, SaturatedFat 2.6, Cholesterol 153.6, Sodium 239, Carbohydrate 37.6, Fiber 1.4, Sugar 2.1, Protein 15
NO CREAM CARBONARA RECIPE
Authentic spaghetti carbonara recipe made with eggs, cheese and pasta water. This recipe also includes some optional ideas to make this dish a bit more balanced, as you will see in the note section.
Provided by Julia Schmitt
Categories Main Course
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 494 kcal, ServingSize 1 serving
HEALTHIER VEGGIE CARBONARA
Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights
Provided by Juliet Sear
Categories Dinner, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
- To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
- Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
- Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you're worried about it, put back on the heat for 1 min.
- Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.
Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
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