Dairy-Free “Creamy” Carbonara

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5 from 1 vote
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"Creamy" Spaghetti Carbonara
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Half the calories of the regular version, but no compromise on taste. Completely dairy-free.

Course: Dinner, Main Course
Cuisine: Italian
Servings: 2
Ingredients
  • 4 oz dried spaghetti
  • 3 egg yolks
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 clove crushed garlic
  • 1 tbsp rapeseed oil plus a little more for frying Olive will work also
  • 4 rasher medallions Smoked or unsmoked, your preference
  • Salt & pepper to taste
  • Rocket to garnish Optional
Instructions
  1. Drop the pasta into a pot of boiling water. Add salt to taste and cook in the usual way.
  2. Separate the eggs. Set aside the whites (I’ve got some great ideas on how to use them here). Add the paprika, garlic powder, the rapeseed oil. Whisk to combine.
  3. With a scissors, chop the medallions into small pieces. In a large pan, fry in a splash of oil on a medium heat until they are cooked through. Reduce the heat to very low.
  4. Check the spaghetti – it should be cooked al dente. Drain and keep back about 2 tsps of the spaghetti water.
  5. Add the spaghetti to the pan with the rashers. Pour over the egg mixture and the garlic clove. Mix so that all the pasta is coated. The heat from the pasta will cook the egg yolks.
  6. If using rocket, stir through the pasta. Taste and adjust seasoning if needed. Plate and serve!
Recipe Notes
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