Healthy Eating Normally I add cream in my Carbonara, but poor planning means I have none So Google “no cream carbonara” and what do I get. Well the comments look good, the image looks delicious, so I’m giving this a go… I let you know how it turns out. So here’s the No cream Carbonara recipe… Ingredients 400g farfalle (bow-tie) pasta 3 eggs, lightly beaten 1/2 cup grated parmesan 1 teaspoon olive oil 100g pancetta (or rindless bacon), chopped 2 garlic cloves, finely chopped 1/4 cup roughly chopped chives 1 cup torn flat-leaf parsley leaves Method Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Step 2 Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper. Step 3 Heat the olive oil in a deep frypan 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. Step 4 Cook for about 30 seconds until fragrant. Add the drained farfalle to the frypan and toss to coat. Step 5 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. Step 6 Add the chopped chives and torn flat-leaf parsley leaves and serve immediately. Source
