SPAGHETTI (NOT QUITE) CARBONARA - DAIRY FREE
I came up with this dish when craving carbonara but not wanting to use cream and also keeping fat low. Also, my daughter is allergic to milk so I try to keep her in mind when cooking. I trimmed some of the fat off of the bacon to keep it lean. This was enough for my hubby, me, and 2 year old (with a bit left). Cook time for pasta is included in the prep time.
Provided by lelepooh1
Categories Spaghetti
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Begin boiling water for pasta.
- Soak sun dried tomatoes to soften in warm water. When softened, dice into pieces.
- Dice onion and garlic and cut bacon into small pieces.
- Heat oil in pan and add onion, garlic, and bacon. When slightly cooked, add diced sun dried tomatoes. and continue to cook until bacon is slightly crisp. Remove from heat.
- Whisk eggs with white wine and add salt and pepper to taste.
- When pasta is done, drain and immediately add to bacon mixture and add eggs. Stir quickly to allow for even cooking of eggs from the heat of the pasta.
- Serve with parmesan on top if you wish.
Nutrition Facts : Calories 435.8, Fat 20.4, SaturatedFat 4.9, Cholesterol 134.9, Sodium 279.6, Carbohydrate 47.5, Fiber 2.6, Sugar 4, Protein 14.4
ULTIMATE SPAGHETTI CARBONARA RECIPE
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium
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