Easiest Way to Prepare No Oil or Cream Added! Whole Egg Spaghetti Carbonara in 15 Minutes at Home

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare 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 favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. No Oil or Cream Added! Whole Egg Spaghetti Carbonara is something which I have loved my entire life. They are fine and they look wonderful.

Egg Yolks - Adds richness and helps create the sauce. Spaghetti - Most traditional, but other long cut pasta How to make Spaghetti Carbonara without Cream (quick summary). 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.

To get started with this particular 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 cook it.

The ingredients needed to make No Oil or Cream Added! Whole Egg Spaghetti Carbonara:

1. Prepare 100 grams Spaghetti
2. Prepare 2 slice Bacon (or thinly sliced pork belly)
3. Take 1/4 bag Shimeji mushrooms (or any mushrooms of your choice)
4. Make ready 1 ★ Egg
5. Take 3 tbsp ★ Parmesan cheese (grated)
6. Make ready 1 dash Salt
7. Make ready 1 dash Coarsely ground black pepper
8. Prepare 2 to 5 tablespoons Pasta cooking water

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. And if you're skeptical about the raw eggs, it actually gets cooked through completely from the residual heat. Just be sure to work quickly so you don't end up with.

Instructions to make No Oil or Cream Added! Whole Egg Spaghetti Carbonara:

1. 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.)
2. 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.
3. 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.
4. 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.
5. 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.
6. Taste, and see if the seasoning is just right. Transfer to a plate, add some coarsely ground black pepper to taste, and enjoy.
7. 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.
8. With these ingredients, 1 serving has 709 kcal. If you just use mushrooms (and no pork belly or bacon), it has about 547 kcal.

This recipe for Carbonara contains no cream, i don't think it is needed. I ate this in a little restaurant once and have finally succeeded in creating my own version. Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Just whipped this up and my whole family devoured it!

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