:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/Z7VBIC3EfA5Rx9ApPNl_/47699023fbf171c862ac07f416ccfc.jpeg "How to prepare Carbonara Sauce Without Cream")
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How to prepare Carbonara Sauce Without Cream
This is an authentic Italian carbonara sauce recipe, without cream! It is a light and delicious option for those looking to enjoy the creamy texture of carbonara but without the high fat content of cream.
Ingredients
- 250 grams of spaghetti
- 100 grams Of pancetta or guanciale (pork cheek)
- 2 yolks egg
- 50 grams grated parmesan
- salt
- ground black pepper
- A little olive oil
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Directions
Cook pasta in a large pot of boiling salted water according to package directions until al dente.
While the pasta is cooking, cut the pancetta into pieces and fry in a large frying pan with a little olive oil until crispy.
In a separate bowl, beat the egg yolks and add the grated Parmesan cheese. Mix well until a paste is formed.
When the pasta is ready, set it aside. With a cup, collect some of the water from the pasta before draining it. This water will be used to loosen the sauce if necessary.
Add the pasta to the pan with the pancetta. Turn off the heat and mix well.
Add the egg yolk and cheese mixture to the pan, stirring constantly to coat the pasta with the sauce. If necessary, add a little of the reserved water to make the sauce looser.
Add salt and pepper to taste. Serve immediately.
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CooklikeBourdainHow to prepare Carbonara Sauce Without Cream
This is an authentic Italian carbonara sauce recipe, without cream! It is a light and delicious option for those looking to enjoy the creamy texture of carbonara but without the high fat content of cream.
Cook pasta in a large pot of boiling salted water according to package directions until al dente.
While the pasta is cooking, cut the pancetta into pieces and fry in a large frying pan with a little olive oil until crispy.
In a separate bowl, beat the egg yolks and add the grated Parmesan cheese. Mix well until a paste is formed.
When the pasta is ready, set it aside. With a cup, collect some of the water from the pasta before draining it. This water will be used to loosen the sauce if necessary.
Add the pasta to the pan with the pancetta. Turn off the heat and mix well.
Add the egg yolk and cheese mixture to the pan, stirring constantly to coat the pasta with the sauce. If necessary, add a little of the reserved water to make the sauce looser.
Add salt and pepper to taste. Serve immediately.
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