Carbonara with Cream
Designed for those that can't eat eggs.
Ok, so this carbonara is with cream. And before you shake your head let me tell you why.
You see my sister she can’t eat eggs and she’s never had a carbonara because of that. So I made her one. Just like this, with cream.
And it got me thinking how many other people haven’t had the chance to enjoy food because of one ingredient.
And I get it, this technically it’s not carbonara but to my sister who got to taste this for the first time does that even matter.
160 g spaghetti
200 ml heavy cream
150 g pancetta/bacon
50 g pecorino/parmesan
Parsley, to garnish
Add spaghetti to pot of boiling water
Add pancetta to cold pan and bring up to a medium heat
Remove pancetta from pan and set aside to crisp up
Deglaze pan with a ladle of pasta water before adding cream and spaghetti once it is al dente
Continue to cook pasta for a minute before removing from the heat and mixing in the pecorino and cracked pepper
Continue to agitate pan until a nice thick creamy sauce coats the pasta. You can add more pasta water if it gets too thick
Add the pancetta back in and serve with fresh grated pecorino on top