PASTA CARBONARA WITHOUT EGGS RECIPES

NO EGG/CREAM CARBONARA RECIPE - FOOD.COM

No Egg/Cream Carbonara Recipe - Food.com image

I saw this on the Food Network show Quick Fix Meals the other day. I liked the fact that there were no cream or eggs involved in this recipe.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces spaghetti
1 cup chopped turkey bacon or 1 cup regular bacon
1/2 cup chopped onion
2 -3 garlic cloves, minced
1 teaspoon dried oregano
2 tablespoons all-purpose flour
1 1/2 cups low-fat milk
1/2 cup low-fat sour cream
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley leaves
salt & fresh ground pepper

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.

Nutrition Facts : Calories 555, FatContent 8.1, SaturatedFatContent 4.3, CholesterolContent 21.9, SodiumContent 158.4, CarbohydrateContent 96.9, FiberContent 4.3, SugarContent 8.8, ProteinContent 22.1

EASY CARBONARA | JAMIE OLIVER

Easy carbonara | Jamie Oliver image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, check out my super-simple method for fresh pasta, using just flour and water.

Total Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese plus extra for grating

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
3. Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
4. Use tongs to transfer your pasta straight into the pan and toss with the bacon.
5. Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
6. Plate up the pasta, and finish with an extra grating of Parmesan.

Nutrition Facts : Calories 454 calories, FatContent 17.4 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 23 g protein, CarbohydrateContent 55.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 0.8 g salt, FiberContent 2.2 g fibre

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