Best No Cream Carbonara Recipes

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.

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.

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 VEGETARIAN CARBONARA

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.