No Cream Carbonara Recipe
Authentic spaghetti carbonara recipe made with eggs, cheese and pasta water. This recipe also includes some optional ideas to make this dish a bit more balanced, as you will see in the note section.
Kochutensilien
- 2 pans
- 1 pot or saucepan (with lid)
Zutaten
Mushrooms (optionally) *
- 350 g mushrooms (~12 oz.)
No Cream Carbonara
- 160 g whole grain spaghetti (~5.5 to 6 oz)
- 1 teaspoon olive oil
- 4 anchovy fillets alternatively, 150g (5.3 oz) of (turkey) bacon, finely sliced)
- 30 g Pecorino or Parmesan cheese freshly grated (~⅓ cup or 1 oz)
- 30 g lower fat cheese (hard cheese) ** e.g. Eatlean cheese (~⅓ cup or 1 oz)
- 2 eggs
- salt, pepper
- pasta water
Anleitungen
Mushrooms
- Clean the mushrooms, cut them into quarters and sauté them in a large, non-stick frying pan without oil over medium-high heat for about 5 minutes.
Carbonara
- Meanwhile bring some water to a boil and cook the spaghetti al dente according to package directions. Meanwhile, chop the anchovies and finely grate the cheese. Crack the eggs into a bowl, whisk them, and mix them with the grated cheese and plenty of pepper.
- About three minutes before the pasta is done, heat the oil in a frying pan and fry the anchovies briefly (bacon takes a little longer, so start a little earlier and do not add oil to the pan).
- Transfer the pasta directly to the pan by using a ladle or fork and add about ¼ cup (50 to 60 ml) of pasta water. Turn off the heat and make sure that there is no more frying going on (no sizzling sounds). Pour the egg mixture over the pasta, stirring constantly until the sauce has thickened. Add a little pasta water as needed so that the sauce reaches your desired consistency.
Notizen
*You can serve a green salad alongside the pasta instead of or in addition to the mushrooms.
**You can use the double amount of Pecorino or Parmesan cheese instead of the lower fat one.
Nutritional values per serving:
- calories: 494 kcal
- fat: 16 g
- carbohydrates: 54 g
- proteins: 31 g
Nährwerte
Calories: 494kcal
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