Eggless Creamy Carbonara
Eggless creamy carbonara offers silky comfort and savory flavor in every forkful. It is a satisfying choice for an easy, polished pasta dinner.
Ingredients
- 12 oz Spaghetti
- 6 oz Thick-Cut Bacon
- 3/4 cup Heavy Cream
- 1/4 cup Whole Milk
- 2 tsp Cornstarch
- 1 cup Finely Grated Parmesan Cheese
- 1 tsp Freshly Ground Black Pepper
- 1/4 tsp Fine Sea Salt
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
- While the pasta cooks, cook the bacon in a large skillet over medium heat until browned and crisp. Transfer the bacon to a plate while leaving about 1 tablespoon of the rendered bacon fat in the skillet.
- Whisk the heavy cream, milk, and cornstarch together until completely smooth. Pour the mixture into the skillet and cook over medium-low heat for 2 to 3 minutes, stirring until it begins to lightly thicken.
- Add the drained spaghetti and bacon to the skillet and toss thoroughly so the pasta is coated in the creamy sauce.
- Remove the skillet from the heat. Add the Parmesan and black pepper, then toss vigorously while adding reserved pasta water a little at a time until the sauce becomes glossy, silky, and loose enough to cling to every strand.
- Stir in the salt and serve immediately, adding a small splash of reserved pasta water if the sauce thickens before serving.
Nutrition
Serving: 1servingCalories: 800kcalCarbohydrates: 68gProtein: 37gFat: 43g
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