The Creamiest No Cream Carbonara Pasta Food

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.

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.

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.

CREAMY AUTHENTIC CARBONARA

Steps:

• Boil pasta until al dente.
• While pasta is boiling heat cream until just warm.
• Drain pasta and toss with melted butter.
• Add eggs to cream mixture and stir to combine, then toss with pasta.
• Add proscuitto, parsley, and parmesan cheese to pasta and toss to combine.
• Serve immediately.

NO EGG/CREAM CARBONARA

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft.
• Add oregano and cook 1 minute. Add flour and stir to coat onion.
• Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
• Remove from heat and stir in sour cream, Parmesan and parsley.
• Season, to taste, with salt and black pepper.
• Drain pasta and toss with sauce to coat. Serve.

CREAMY SPAGHETTI CARBONARA

Steps:

• Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
• Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
• While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
• Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
• Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
• Remove from heat and cover to keep warm.
• Beat eggs, cheeses, and garlic together with fork in small bowl.
• When water comes to boil, add pasta and 1 tablespoon table salt, stir.
• Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
• Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
• Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
• Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
• Serve immediately.