Cream Free Carbonara Recipes

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

AUTHENTIC CREAMY CARBONARA RECIPE (NO CREAM)

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!

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.