So I craved for carbonara yesterday. Remembering that we had previously bought an instant carbonara sauce mix, I thought everything will be easy breezy until I found out that we don’t have milk and parmesan cheese. And then I remember reading (lol I remember many things) a carbonara recipe from The Fat Kid Inside using no cream. You see, cravings are not necessarily a good thing as I tend to overeat, but it helped me improvise and do what works best with the ingredients we have at home. So, I decided to make a no cream pasta carbonara. Here you go!
- 2 eggs
- 4 cloves of garlic, chopped
- 1 tbsp olive oil
- 4 tbsp parmesan or regular cheese, grated
- 6 strips of bacon, cut into chunky strips
- Salt and black pepper to taste
Cook the pasta in a large pot with water, cooking oil, and a bit of salt to taste.
Add olive oil to a non-stick frypan and heat. Cook bacon until before it’s crispy, then add chopped garlic. Stir continuously, do not burn the garlic. Remove and set aside.
In a small bowl, whisk together the eggs and the cheese.
Once cooked, lift out the pasta using tongs (do not drain) and toss it in the pan where you cooked the bacon. Add the cheese and egg mixture and mix thoroughly. The heat of the pasta will cook the eggs and create a creamy sauce. Season with salt and pepper then serve with garlic bread on the side.
Let me know if you tried it 🙂
True carbonare does not use cream. That is a cheap & quite make-up distortion of foreign countries. True carbonara is made only with egg. Always. You mix salt and pepper in the egg. Then you have to put the agg cream in the pot you cocked the pasta, after taking it out from the water, together with the fried onions and bacon, and – always at the same time – pouring the parmesan cheese. The heat of the pot and the timing is supposed to give the correct consistency to the egg… which has to be NOT rough, but also NOT like scrambled eggs. 😉
Hi Michele! I’ve heard about that too. And I believe it even more now since you’re an Italian! Hehe
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