Recipe: Tasty Traditional Cream Free Carbonara

Traditional Cream Free Carbonara. Boil the water, cook the spaghetti according to the instruction on the package, in the mean while, prepare the sauce. My carbonara recipe uses some cream to thicken it all up and ensure it really sticks to your ribs. Yes, I know the traditional dish doesn't have cream in Pancetta - Our key pork treat, feel free to substitute bacon if that's what is on hand.

This version of Creamy Carbonara Recipe is a great dish that you can prepare for any occasion. All the cream and cheese makes restaurant carbonara is a hefty dish we often feel guilty for eating. And it does make us feel quite heavy afterwards. You can have Traditional Cream Free Carbonara using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Traditional Cream Free Carbonara

1. Prepare 2 of whole egg, 1 egg yolk.
2. It's 1 tsp of salt.
3. You need 1/2 tsp of black pepper.
4. Prepare 3 tbsp of Parmesan cheese power.
5. It's 100 g of bacon cube, in French is Lardons.
6. You need 1 clove of garlic.
7. It's of Spaghetti for 2 people.

Hi Anne-Marie, the cream free version is the only version that can be called Carbonara according to Italians. Everything else is just pasta with cream. Traditional Carbonara gets creamy through the use of egg and cheese. Adding cream can be an option if you plan to use short pasta which can hold a thicker sauce.

Traditional Cream Free Carbonara step by step

1. Boil the water, cook the spaghetti according to the instruction on the package, in the mean while, prepare the sauce..
2. Heat the pan, add a little bit oil, add the bacon, slowly cook the bacon with median heat until all the bacon oil has come out and bacon become brown and crispy, if you feel there are too much oil, get a kitchen pepper and remover some of them in the pan. In the mean time the spaghetti should be nearly cooked..
3. Add the chopped garlic to the pan, cook it with bacon a little bit until the smell has come out, or you can choose to cook it a little bit more like until golden brown..
4. Prepare the egg sauce, whisk eggs and egg yolk together, add Parmesan, salt, pepper. Mix them well together. This is the traditional carbonara sauce, its creamy, rich and healthy..
5. Turn off the heat. Add freshly cooked spaghetti to the bacon pan(don't add too much spaghetti water), remove the pan from the heat, quick stir to mix the spaghetti with the bacon, garlic and bacon oil.(finish this part in 15 second).
6. 15 second after removed from the pan(get a perfect temperature, not too hot to cook the egg, not too cold to get soup noodle), quickly add the egg sauce to spaghetti, stir it quickly, prevent the scrambled egg:), you will get a creamy texture..
7. Add additional Parmesan powder on the top as you like, and enjoy !.

Many in the United States also add peas, mushrooms and other vegetables to the Carbonara. The dish will continue to evolve over the. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian My experience is that if you can get your hands on guanciale, it will make a noticeable difference. Most chefs, although not all, say no cream, and just..us, traditional carbonara pasta from the Parma/Bologna region is made with eggs instead of cream, yet the result is a lusciously creamy and super Aim for chewy al dente pasta, because it will keep on cooking in the next few steps!