Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, no oil or cream added! whole egg spaghetti carbonara. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
No Oil or Cream Added! Whole Egg Spaghetti Carbonara is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. No Oil or Cream Added! Whole Egg Spaghetti Carbonara is something which I have loved my whole life. They’re fine and they look wonderful.
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. The real challenge with this recipe, which makes the difference between a perfectly made creamy carbonara and just pasta with omelette, lies in temperature control. This Eggless Spaghetti Carbonara is the perfect way to get your carbonara fix without the eggs. Spaghetti Carbonara is one of those classic pasta dishes that is.
To begin with this recipe, we have to first prepare a few components. You can cook no oil or cream added! whole egg spaghetti carbonara using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make No Oil or Cream Added! Whole Egg Spaghetti Carbonara:
- Get 100 grams Spaghetti
- Take 2 slice Bacon (or thinly sliced pork belly)
- Get 1/4 bag Shimeji mushrooms (or any mushrooms of your choice)
- Prepare 1 ★ Egg
- Prepare 3 tbsp ★ Parmesan cheese (grated)
- Get 1 dash Salt
- Take 1 dash Coarsely ground black pepper
- Get 2 to 5 tablespoons Pasta cooking water
Spaghetti alla Carbonara is a relatively modern Roman dish made by tossing hot pasta with Guanciale, and a mixture of eggs, cheese, and black pepper. Adding the hot pasta to the mixture melts the cheese and starts to set the egg, creating a thick creamy sauce that lacquers each strand of spaghetti. Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown.
Steps to make No Oil or Cream Added! Whole Egg Spaghetti Carbonara:
- 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.)
- 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.
- 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.
- 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.
- 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.
- Taste, and see if the seasoning is just right. Transfer to a plate, add some coarsely ground black pepper to taste, and enjoy.
- 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.
- With these ingredients, 1 serving has 709 kcal. If you just use mushrooms (and no pork belly or bacon), it has about 547 kcal.
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add milk and bring to a simmer. Remove from heat and stir in sour cream, Parmesan and parsley. Carbonara can go from velvety to scrambled eggs in seconds.
So that is going to wrap this up with this special food no oil or cream added! whole egg spaghetti carbonara recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
