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No Cream Carbonara

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A Yummy Pasta Carbonara, which doesn't use cream! (serves 4) Source Australian Delicious. - May 2005 , Page 156

A Yummy Pasta Carbonara, which doesn't use cream! (serves 4) Source Australian Delicious. - May 2005 , Page 156

Ingredients

Serves: 3-4

Metric Cups
  • 400 grams farfalle pasta (bow-tie)
  • 3 eggs (lightly beaten)
  • 125 millilitres parmesan cheese (grated)
  • 1 teaspoon olive oil
  • 100 grams pancetta (or rindless bacon, chopped)
  • 2 cloves garlic (finely chopped)
  • 63 millilitres chives (roughly chopped)
  • 250 millilitres fresh flatleaf parsley (torn leaves)
  • 14⅛ ounces farfalle pasta (bow-tie)
  • 3 eggs (lightly beaten)
  • 4 fluid ounce parmesan cheese (grated)
  • 1 teaspoon olive oil
  • 3½ ounces pancetta (or rindless bacon, chopped)
  • 2 cloves garlic (finely chopped)
  • 2 fluid ounce chives (roughly chopped)
  • 1 cup fresh italian parsley (torn leaves)

Method

No Cream Carbonara is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
  • Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.
  • Heat the olive oil in a deep fry pan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the chopped garlic. Cook for about 30 seconds until fragrant.
  • Add the drained farfalle to the frypan and toss to coat.
  • Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.
  • Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.
  • Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
  • Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.
  • Heat the olive oil in a deep fry pan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the chopped garlic. Cook for about 30 seconds until fragrant.
  • Add the drained farfalle to the frypan and toss to coat.
  • Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.
  • Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.
  • Tell us what you think