Egg-Free Spaghetti Carbonara |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is lighter than some carbonaras, and still very creamy. My husband and I aren't very fond of cooked eggs in any form, so combined several different recipes and a bit of my own ingredients to make this tasty recipe. Feel free to substitute chicken broth for the white wine, if you'd like. I served this with a side of steamed broccoli. Ingredients:
6 pieces center-cut bacon, diced |
2 teaspoons olive oil |
1 medium onion, chopped |
1 garlic clove, chopped |
1/4 cup white wine |
3/4 cup water |
3 tablespoons fresh cilantro, chopped |
1/2 teaspoon chili powder |
4 ounces neufchatel cheese |
1 tablespoon butter |
1/2 cup light cream |
1/4 cup parmesan cheese |
3 cups cooked spaghetti |
pepper |
parmesan cheese |
Directions:
1. Cook bacon in a large saute pan over medium-high heat until it starts to brown.
2. Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
3. Add garlic, cook for another 2-3 minutes.
4. Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
5. In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
6. Whisk bacon & onion reduction into the cream sauce.
7. Toss cooked spaghetti in the sauce over low heat until heated through.
8. Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.
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