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No Cream Carbonara

A community recipe by sparkles

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

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 ounces Parmesan cheese (grated)
1 teaspoon olive oil
3½ ounces pancetta (or rindless bacon, chopped)
2 cloves garlic (finely chopped)
2 fluid ounces 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.

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.