No Oil or Cream Added! Whole Egg Spaghetti Carbonara
No Oil or Cream Added! Whole Egg Spaghetti Carbonara

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, no oil or cream added! whole egg spaghetti carbonara. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

No Oil or Cream Added! Whole Egg Spaghetti Carbonara is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. No Oil or Cream Added! Whole Egg Spaghetti Carbonara is something that I’ve loved my entire life. They’re nice and they look fantastic.

Egg Yolks - Adds richness and helps create the sauce. Spaghetti - Most traditional, but other long cut pasta How to make Spaghetti Carbonara without Cream (quick summary). I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks.

To begin with this recipe, we must first prepare a few ingredients. You can cook no oil or cream added! whole egg spaghetti carbonara using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make No Oil or Cream Added! Whole Egg Spaghetti Carbonara:
  1. Make ready 100 grams Spaghetti
  2. Make ready 2 slice Bacon (or thinly sliced pork belly)
  3. Get 1/4 bag Shimeji mushrooms (or any mushrooms of your choice)
  4. Get 1 ★ Egg
  5. Take 3 tbsp ★ Parmesan cheese (grated)
  6. Take 1 dash Salt
  7. Prepare 1 dash Coarsely ground black pepper
  8. Take 2 to 5 tablespoons Pasta cooking water

Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Just whipped this up and my whole family devoured it!

Instructions to make No Oil or Cream Added! Whole Egg Spaghetti Carbonara:
  1. Boil the spaghetti in plenty of 1% salt water. (Drain the pasta a bit earlier than the cooking time indicated on the package, so it's al dente.)
  2. Cut up the additional ingredients. Make the ★ egg mixture. Beat the egg with a whisk until it's creamy, and mix in the Parmesan cheese.
  3. Cook the bacon in a frying pan until it's crispy. Add 2 to 3 tablespoons of the pasta cooking water. Add the mushrooms and any other vegetables, and sauté them.
  4. Put the cooked spaghetti in the frying pan and mix well with the other ingredients. If there is not enough pasta water, add 1 to 2 more tablespoons.
  5. Take the frying pan off the heat, add the egg mixture and toss quickly so that the egg doesn't set. Keep putting the frying pan on and off the heat (set to low) until the egg is creamy.
  6. Taste, and see if the seasoning is just right. Transfer to a plate, add some coarsely ground black pepper to taste, and enjoy.
  7. Here I used pork belly. If you're using pork belly instead of bacon, you should salt it beforehand. Pork belly will increase the calorie count a bit.
  8. With these ingredients, 1 serving has 709 kcal. If you just use mushrooms (and no pork belly or bacon), it has about 547 kcal.

I love that it was a bit lighter than the regular creamy pastas out there! Only thing I added were some crushed chili. Carbonara can go from velvety to scrambled eggs in seconds. But it won't happen to you. Add pork, fat, ½ cup Pecorino.

So that’s going to wrap this up with this exceptional food no oil or cream added! whole egg spaghetti carbonara recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!