Traditional Cream Free Carbonara. 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. Cream - I used half and half but if you'd like to cut back on calories.

We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy The curing process is different and changes the flavor of the pasta considerably. From there you'll end up with a glossy, yet ever-so-slightly creamy sauce. As a welcome gift you'll get a FREE COPY of my brand new ebook: 'Next Level. You can have Traditional Cream Free Carbonara using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Traditional Cream Free Carbonara

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

We took a deep dive into traditional carbonara, tracing it back to its roots as a peasant dish made with pantry ingredients, and re-considered every factor. Less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together. 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 menus.

Traditional Cream Free Carbonara step by step

Boil the water, cook the spaghetti according to the instruction on the package, in the mean while, prepare the sauce..
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..
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..
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..
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).
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..
Add additional Parmesan powder on the top as you like, and enjoy !.

Most chefs, although not all, say no cream, and just about everyone says that under no circumstances do peas belong in carbonara. Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Feel free to nibble a few strands to be sure it's cooked perfectly, then. All the cream and cheese makes restaurant carbonara is a hefty dish we often feel guilty for eating.