No Eggcream Carbonara Recipes

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CREAMY CARBONARA (NO EGG)



Creamy Carbonara (No Egg) image

Creamy Carbonara is a quick and easy weeknight dinner that's ready in 30 minutes! This eggless penne carbonara is tossed with bacon, mushrooms, parmesan cheese and a creamy sauce. One bite of this pasta carbonara with cream and you'll be dying to go back for seconds!

Provided by Cassie Heilbron

Categories     Dinner

Time 25m

Number Of Ingredients 11

200g / 7 oz Penne Pasta
Salt (for the pasta water)
1 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1/2 Brown Onion
2 Bacon Slices / Rashers, diced
4 White Mushrooms, diced
1/2 cup Heavy Cream
Handful of Parmesan Cheese, plus extra to serve.
1/4 cup Pasta Water (reserved before draining)
Chopped Parsley, to serve

Steps:

  • Bring a large pot of water to boil, add a generous amount of salt to the pot and the pasta. Cook according to packet instructions. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
  • Meanwhile, heat oil and butter in a frying pan on medium heat. Add onion, bacon and mushrooms to the pan and cook, stirring, for 5 minutes or until the bacon is crisp and mushrooms are tender.
  • Reduce heat to low, then add cream, 1/4 cup of reserved pasta water and the cooked penne pasta and cook, stirring regularly, until the liquid has reduced into a thick creamy sauce. Remove the frying pan from heat and add a good handful of shredded parmesan cheese, tossing through the pasta.
  • Serve immediately with extra parmesan cheese on top and garnish with chopped parsley, if desired.

Nutrition Facts : Calories 687 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 49 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 822 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

THE CREAMIEST NO CREAM CARBONARA PASTA



The Creamiest No Cream Carbonara Pasta image

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

300 g spaghetti (or substitute with your favourite pasta!)
200 g bacon pieces (or pancetta)
3 eggs
30 g parmigiano-reggiano cheese ((1/3 cup) sub with pecorino-romano or parmesan cheese, grated)

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

NO EGG/CREAM CARBONARA



No Egg/Cream Carbonara image

I saw this on the Food Network show Quick Fix Meals the other day. I liked the fact that there were no cream or eggs involved in this recipe.

Provided by Lori Mama

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

16 ounces spaghetti
1 cup chopped turkey bacon or 1 cup regular bacon
1/2 cup chopped onion
2 -3 garlic cloves, minced
1 teaspoon dried oregano
2 tablespoons all-purpose flour
1 1/2 cups low-fat milk
1/2 cup low-fat sour cream
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley leaves
salt & fresh ground pepper

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.

Nutrition Facts : Calories 555, Fat 8.1, SaturatedFat 4.3, Cholesterol 21.9, Sodium 158.4, Carbohydrate 96.9, Fiber 4.3, Sugar 8.8, Protein 22.1

NO-CREAM CARBONARA



No-Cream Carbonara image

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

100 g spaghetti
1 tablespoon olive oil
1 egg
100 g pancetta, chopped
25 g parmesan cheese, grated
salt, to taste
black pepper, to taste

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

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