Does anybody know a recipe for spaghetti carbonara without egg.?!
Does anybody know a recipe for spaghetti carbonara without egg.?
Answers:
Spaghetti Carbonara
A restaurant recipe for spaghetti carbonara, purportedly similar to an Olive Garden recipe.
INGREDIENTS:
6 to 8 ounces sliced mushrooms
3 tablespoons chopped green onions
2 tablespoons bacon drippings or olive oil
10 to 12 slices bacon, diced and cooked
1 pound spaghetti, cooked and drained
1 teaspoon finely minced fresh parsley
freshly ground black pepper
salt to taste
2 tablespoons grated Parmesan cheese
Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
PREPARATION:
Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Sauté until they tender. Add the diced cooked bacon, blend well, and turn off the heat.
Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.
Sauce: In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.
Eggless Spaghetti Carbonara
INGREDIENTS
1 (7 ounce) package thin spaghetti
10 bacon strips, diced
1/3 cup butter or margarine
3/4 cup grated Parmesan cheese
DIRECTIONS
Cook spaghetti according to package directions. Meanwhile, in a skillet, cook bacon over medium heat until crisp; drain on paper towels. Add butter to drippings; heat until melted.
Drain spaghetti; toss with Parmesan cheese. Add to skillet; cook and stir over medium heat for 3-4 minutes. Sprinkle with bacon.
Egg, bacon (or pancetta), parmesian cheese and often heavy cream are what make it carbonara. You can make it with egg substitute. You can leave out the egg, but it wouldn't be carbonara anymore. Here's an easy recipe WITH eggs:
Ingredients
Serves 4
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
Directions
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and heavy cream. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
The egg yolk is only put in at the last minute. I eat what i call carbonara and don't ever put egg in it. Just ham, pancetta, cream and pasta. Onion/garlic sometimes but i don't like mushrooms.
There seem to be different recipes for this dish....the one I like the most
is******************
**cooked spaghetti
**a cream sauce, made with cream, cooking liquid from the pasta, a roux to thicken it,
**freshly cooked green peas, choose one: bacon, pancetta or prosciutto, and
**a generous handful of Parmesan cheese ... s&p to taste .
.
put into a nice wide soup or pasta dish, warmed a little, on a serving plate
don't serve salad, it spoils your palate;
Or bread ... not needed ...
serve with white wine or sparkling water or both, please .. or a spritzer would be nice.... enjoy.
Cheers!.
There seems to be some decent recipes posted here but just so you know: technically speaking it wouldn't be carbonara without egg.
I do this fairly regularly as it's a quick and easy, tasty supper dish.
Cut up some smoked bacon rashers (or ideally pancetta) and some mushrooms. Fry the bacon in a little olive oil until it's nice and crispy, adding the mushrooms in 3/4 of the way through cooking so they are nicely cooked too.
In a small pan put a chopped clove of garlic, some creme fraiche and plenty of grated parmesan. Quantities are according to taste but if I use a small tub of creme fraiche, I would use about 4 tablespoons of parmesan. Add plenty of freshly ground black pepper (but no salt) and heat through whilst the spaghetti is cooking. The beauty of creme fraiche as opposed to cream is it won't separate when heated.When the pasta is cooked, stir through the sauce, bacon and mushrooms. Serve with extra parmesan and pepper to taste, a green salad and some fresh crusty bread. Yummy.
This is also absolutely delicious with prawns instead of bacon.
If it doesn't have egg in it it's not carbonara.
So no.