No Cream Vegetarian 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.

VEGAN SPAGHETTI CARBONARA RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cook pasta according to package instructions.
• Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
• Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
• Cool mushroom slices on baking sheet.
• For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
• Drain water from pasta and return pasta to pot.
• Add the sauce and stir until pasta is well-coated.
• Mix in mushroom bacon.
• Top with parsley.
• Enjoy!

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 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.

HEALTHIER VEGGIE CARBONARA

Steps:

• Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
• To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
• Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
• Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you're worried about it, put back on the heat for 1 min.
• Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.

NO-CREAM CARBONARA

Steps:

• Get the spaghetti boiling in plenty of salted water.
• Heat olive oil in pan over medium-high heat and fry the pancetta for 1-2 minutes. Transfer to a bowl.
• Beat the egg lightly using a fork in another bowl.
• When the pasta is cooked, drain it but put a bowl under the colander in order to retain some of the water; you may need that later.
• Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette.
• Add the cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Cook until the cheese just starts to melt and the egg is still creamy.
• Serve with coarse-ground black pepper.