This was an experiment to see how I could make a Creamy Carbonara without using any cheese. The experiment was successful!
Every time I had looked up Carbonara Recipes, there were a billion steps with about three pans involved. I like one pan meals so that’s what I did. However, there’s absolutely nothing wrong with a good Carbonara recipe; like the one from White Kitchen Red Wine (it’s a dairy free version on top of it! Bonus points!)
One Pot Cheese-Free Carbonara
Ingredients
6 Strips of Bacon
3 Garlic cloves, diced
Pasta of your choice (I love Vermicelli, it’s thinner than regular pasta but slightly bigger than Angel Hair)
2 Shallots, thinly sliced
A few drops of Olive Oil
1 cup Frozen Peas
2 egg whites (keep the yolks in a separate bowl)
Heavy Cream
Red Pepper Flakes
(If you want to use cheese, add a cup or two of Parmesan to this list. Instructions for the simple “With Cheese” Recipe is listed at the end!)
Instructions
First, I think it’s important to say that timing is a bit important when it comes to this recipe. Since you are using egg whites to coat the pasta, start by preparing the eggs. Get the pasta started in a pot of boiling water with salt. The pasta will still need to be warm when you add the raw egg whites. This way, the pasta can cook the eggs without getting more of a scrambled result.
I mentioned keeping the egg yolks in another bowl. This is because some people enjoy topping the dish with the raw egg yolks at the very end. Others, have concerns about having raw eggs. If you want to save the egg yolks for another dish, that’s fine too! I simply don’t like the idea of wasting them all-together. What is important for this recipe however, is to have the egg whites.
In another pan, cook sliced bacon until crispy but not crunchy.
Once cooked to your liking, add the diced garlic, shallots, and cream. Let it reduce. Many people want to remove the bacon grease but I love the taste it adds. Right at the end, add the peas. While you definitely want them to cook, you don’t want them to be on the heat for too long. If they are, then their texture will change.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Take the pasta off of the heat. Add the egg whites, swiftly tossing everything to be sure it is mixed well. Allow the egg whites to “cook”. Add the bacon, cream and peas mixture. If it’s not the consistency you desire, thin it out with the pasta water.
Garnish with pepper, red pepper flakes and if you do have some cheese and want it included, some finely grated cheese.
Note:
For a recipe WITH cheese, simply add some Parmigiano-Reggiano during the cream preparation! Also, you would not coat the pasta with the egg whites. Simply add them to the cream mixture and whisk it.
