Egg-Free Spaghetti Carbonara
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
3
ingredients
- 6 piece center-cut bacon, diced
- 9.85 ml olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 59.14 ml white wine
- 177.44 ml water
- 44.37 ml fresh cilantro, chopped
- 2.46 ml chili powder
- 113.39 g neufchatel cheese
- 14.79 ml butter
- 118.29 ml light cream
- 59.14 ml parmesan cheese
- 709.77 ml cooked spaghetti
- pepper
- parmesan cheese
directions
- Cook bacon in a large saute pan over medium-high heat until it starts to brown.
- Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
- Add garlic, cook for another 2-3 minutes.
- Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
- In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
- Whisk bacon & onion reduction into the cream sauce.
- Toss cooked spaghetti in the sauce over low heat until heated through.
- Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.
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RECIPE SUBMITTED BY
Hi there! I'm a writer by soul, and a cheerful, in-depth experimenter with pretty much everything else. I am also a happy newlywed. My husband and I first started informal pre-dating stuff while cooking odd ingredients into tasty dishes. I've done some form of cooking ever since I was six, with a particular fondness for baking. A few years ago I was diagnosed with various allergies and intolerances, including wheat, apples, bananas, pears, yeast and most things that are fermented. It radically changed my cooking style and thankfully opened up a whole new world of cuisine to try! However, I have plenty of people who still enjoy the treats I used to make (and eat), so I have the best of both worlds; playing around with high-calorie dishes without having to eat them!