Hey there foodie fans! Are you ready for a dish that will have you coming back for seconds, thirds, and maybe even fourths (no judgement here)? Our recipe today is none other than the creamy, dreamy carbonara. But don’t worry, we’ve put our own spin on it so you won’t find any boring, basic recipes here. So grab your apron and let’s get cooking!
First up, we’ve got a recipe from Cook it Real Good. Their version is egg-free, making it perfect for those who are allergic or just don’t like the taste. We’ve added our own little twist to this recipe, so get ready for a flavor explosion!
Eggless Creamy Carbonara Recipe
Ingredients
- 1 pound spaghetti pasta
- 8 ounces of pancetta (or bacon, if you prefer)
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1/4 cup of chopped parsley
- Pinch of salt
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook until al dente, according to the package directions.
- In a large skillet, cook the pancetta (or bacon) over medium heat until crispy. Remove from the skillet and set aside.
- Add the garlic to the skillet and cook for about 30 seconds, until fragrant.
- Stir in the heavy cream and Parmesan cheese until smooth. Reduce the heat to low and simmer for 10-15 minutes, until the sauce has thickened.
- Add the cooked pancetta (or bacon) back to the skillet and stir in the spaghetti. Toss everything together until the spaghetti is coated in the sauce.
- Season with a pinch of salt and top with chopped parsley.
Now, if you’re looking for something a little more traditional, we’ve got you covered. Sugar and Charm has a recipe that stays true to the classic carbonara recipe, but with our own flair.
Classic Carbonara Recipe
Ingredients
- 1 pound spaghetti pasta
- 4 egg yolks
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of grated Pecorino Romano cheese
- 8 ounces of pancetta (or bacon, if you prefer)
- 4 cloves of garlic, minced
- 1/2 teaspoon of black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook until al dente, according to the package directions. Reserve 1 cup of pasta water before draining.
- In a large skillet, cook the pancetta (or bacon) over medium heat until crispy. Remove from the skillet and set aside.
- Add the garlic to the skillet and cook for about 30 seconds, until fragrant.
- In a small bowl, whisk together the egg yolks, Parmesan cheese, Pecorino Romano cheese, and black pepper.
- Reduce the heat to low and add the cooked pasta to the skillet. Add the egg mixture and 1/2 cup of reserved pasta water and toss everything together until the pasta is coated in the sauce.
- Add the cooked pancetta (or bacon) and toss everything together again. If the pasta seems too dry, add more reserved pasta water until desired consistency is achieved.
- Season with additional black pepper, if desired.
And there you have it, folks! Two delicious, unique takes on the classic carbonara. Give them a try and let us know which one is your favorite. We promise not to judge if you eat the entire pan in one sitting. Enjoy!
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