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
AUTHENTIC CREAMY CARBONARA RECIPE (NO CREAM)
Learn how to make traditional Italian Carbonara that tastes like a restaurant dish!
Provided by Natashashome
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- The process will require quick action, so it is best to be prepared with all your tools ahead of time. Make sure you have: a pan for frying the meat, a metal bowl for the egg mixture, tongs for handling pasta, a spatula to stir the bacon, a whisk for the eggs.
- Boil some water in a kettle and fill the pot just enough to cover the pasta. You want to have as much starch as possible in the pasta water to create the perfect creaminess for your carbonara, for this reason you don't want to use a huge pot with way too much water.
- Add 1 tbsp of sea salt to the water and bring to a rolling boil. Add the pasta and cover the pot. You want to stir your pasta in the beginning so that it doesn't end up sticking.
- Boil the pasta for about 9-10 minutes or until al dente (not quite yet done, but almost).
- While your pasta is boiling, chop the bacon (or pancetta) and fry it for about 7 minutes in olive oil on low heat.
- While the meat is sizzling away and the pasta is swimming in a hot bath we will prepare the egg and cheese mix. Add the egg and the egg yolks together and whisk. Grate the cheese, add the black pepper, and whisk to combine. Set aside until the pasta is ready.
- When your pasta is ready, transfer it from the pot to the frying pan where the bacon is. Swirl the pasta a little bit so that it pics up the pork fat and the oil from the pan. Leave in the pan until the next step.
- Scoop about ½ cup of pasta water out and set aside. Bring the rest of the pasta water to a simmer and place the metal bowl with eggs over it to create a double boiler (make sure the bowl doesn't touch the water or the eggs will curdle). Add the pasta to the eggs and start stirring vigorously to make sure you don't create scrambled eggs. Add the pasta water you set aside to the mix to add more creaminess to the sauce.
- If you think your sauce is too thin, then keep the pasta over the boiler for longer until the liquids evaporate and the sauce thickens. If your sauce is too thick, then add more pasta water!
- Serve carbonara right away as the sauce will become hard overtime. Top with some black pepper and grated cheese!
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
AUTHENTIC ITALIAN PASTA CARBONARA (NO CREAM)
Authentic Italian Carbonara (without cream) is an easy 20 minute restaurant worthy meal you can make on a weeknight! This recipe is perfectly smooth and creamy without using cream. In Italy, a traditional carbonara means no cream. Learn to make it the authentic way.
Provided by Elena Davis
Categories Savory
Time 20m
Number Of Ingredients 5
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.
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
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