The original carbonara sauce is prepared based on egg yolk, pecorino and guincial cheese. Without a doubt, it is a recipe very different from the carbonara sauce with cream that has been extended throughout the world, don you think? In addition, by not containing milk cream the result is a less caloric sauce. Now, when thinking about the ingredients that the Italian carbonara sauce wears we can ask ourselves, how can it be creamy? Very simple, there is a secret ingredient that brings lightness to the sauce! Of course, in recipesgatis we will explain what this secret ingredient is and we will share all the tricks to know how to make carbonara sauce without cream, the original Italian recipe and provided by Italian chefs. Keep reading!
| 🚻 2 Commensals | 🕘 15m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make carbonara sauce without cream: |
| 4 Egg yolks 1 whole egg 4 slices from Guizione (bacon in its absence) 100 grams of scorched pecorino cheese 200 grams of pasta 1 pinch of black pepper |
Ingredients to make carbonara sauce without cream:
1. Put the pasta to boil in abundant water with a stream of oil and a pinch of salt. You can choose the pasta that you like the most to accompany the carbonara sauce without cream, but the traditional Italian dish usually gets spaghetti.
2. Bake the slices of Guaquese until they are crispy. Very important! The fat they release during baking is one of the star ingredients of the Italian carbonara sauce, so you must add it to the end.
Trick: If you do not get Guaquese you can use Bacon, although we advance that the taste of the sauce is a little less intense.
3. Beat the yolks with the whole egg. It is not necessary to beat them in excess, simply integrate them between them. With the whites, you can prepare homemade meringue or clear tortilla, for example.
4. Add the pecorino cheese and pepper and mix well. If you do not get this type of cheese you can use Parmesan cheese, but it is important not to ignore the cheese because without in this ingredient the carbonara salsa without cream does not have the same flavor.
5. Pour a whole glass of water cooking of the paste and the fat of the Guizione (or Bacon) and integrates well. Yes, the star ingredient of the Italian carbonara sauce is the water of cooking of the pasta! Drain the pasta and reserve the water in case it is necessary to add a little more at the end.
Trick: When adding the hot water the egg is already cooked slightly but without curdling, so we do not consume raw egg.
6. Pass the carbonara sauce to the pot where you have boiled the paste, add the guiciole chopped and put it on a low heat. As you have cooked the baked, the amount of calories is much lower because you have not used oil to cook it, simply its own fat.
7. Then add the hot pasta and mix. At this point, it values whether it is necessary to add a little more water from cooking from the pasta or is already enough.
8. Praise! You already have your carbonara salsa recipe without cream prepared to try. This same sauce can be done with any type of pasta, but requires cooking water to be able to have that creaminess that characterizes it so much. At the time of serving the dish, we recommend sprinkling more pecorino cheese on top.
