EGG-FREE SPAGHETTI CARBONARA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Egg-Free Spaghetti Carbonara image

This is lighter than some carbonaras, and still very creamy. My husband and I aren't very fond of cooked eggs in any form, so combined several different recipes and a bit of my own ingredients to make this tasty recipe. Feel free to substitute chicken broth for the white wine, if you'd like. I served this with a side of steamed broccoli.

Provided by Jainene

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 15

6 pieces center-cut bacon, diced
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, chopped
1/4 cup white wine
3/4 cup water
3 tablespoons fresh cilantro, chopped
1/2 teaspoon chili powder
4 ounces neufchatel cheese
1 tablespoon butter
1/2 cup light cream
1/4 cup parmesan cheese
3 cups cooked spaghetti
pepper
parmesan cheese

Steps:

  • Cook bacon in a large saute pan over medium-high heat until it starts to brown.
  • Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
  • Add garlic, cook for another 2-3 minutes.
  • Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
  • In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
  • Whisk bacon & onion reduction into the cream sauce.
  • Toss cooked spaghetti in the sauce over low heat until heated through.
  • Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.

Nutrition Facts : Calories 528.6, Fat 27.2, SaturatedFat 15, Cholesterol 72.6, Sodium 331.2, Carbohydrate 50.9, Fiber 3.2, Sugar 2.7, Protein 16.7

There are no comments yet!