Creamy Carbonara Spaghetti Without Cream
Creamy Carbonara Spaghetti Without Cream
Delicious Carbonara Spaghetti Made Easily at Home Without Cream
Hello, I’m Gurumdalbit! Today, I’ll share how to make delicious Carbonara Spaghetti. While Carbonara is traditionally made with rich cream for a decadent flavor, you can achieve a wonderfully creamy texture right at home without it! I often make Carbonara, but today I tried my own method since I was out of cream. There are many types of spaghetti, like tomato or seafood. Among them, Carbonara is a dish that even beginners can easily follow and make at home. Don’t worry if you don’t have bacon! You can make it using milk and sliced ham.
Ingredients- Spaghetti noodles 50g
- Milk 1 paper cup (approx. 200ml)
- Sliced ham 4 slices
- Sliced cheese 1 slice
- Egg yolk 1
- Salt a pinch
- Pepper a pinch
- Parsley flakes a pinch
- Minced garlic 1/2 Tbsp
- Butter a little
Cooking Instructions
Step 1
First, prepare 1 slice of processed cheese. Peel off the plastic from just one side, leaving the other side intact. Then, carefully slice the cheese into bite-sized pieces using a knife. This method helps keep your cutting board clean. If you don’t have processed cheese, shredded mozzarella cheese works well too.
Step 2
Separate the yolk from 1 fresh egg. Carefully scoop out the yolk with a spoon and mix it with about 3-4 tablespoons of milk until well combined. This mixture is key to achieving a smooth and creamy sauce without using cream.
Step 3
Bring a pot of generously salted water to a boil. Add the spaghetti noodles (50g) and a little cooking oil or olive oil. Ensure the pasta is fully submerged in the boiling water to prevent it from sticking or burning. Cooking times vary by brand, but I typically cook mine for about 7 minutes. Once al dente, drain the pasta, reserving some of the pasta water. Toss the drained noodles with about half a tablespoon of cooking oil or olive oil to prevent sticking and add a nice sheen.
Step 4
Slice the 4 slices of ham into bite-sized pieces. (Using bacon will add even more flavor!) Melt a little butter in a pan over medium-low heat. Once the butter is melted, add 1/2 tablespoon of minced garlic and sauté until fragrant. (Using freshly minced whole garlic cloves will impart a richer aroma.) When the garlic is aromatic, add the sliced ham and stir-fry over medium-low heat until lightly browned.
Step 5
Once the ham is nicely sautéed, pour in 1 paper cup (approx. 200ml) of milk over medium-low heat. Let the milk come to a gentle simmer, then add the sliced cheese you prepared earlier. Stir until the cheese is completely melted. Once the cheese has melted into the sauce, add the cooked spaghetti noodles. Season with salt and pepper to your taste.
Step 6
Continue to cook, stirring occasionally, until the sauce thickens slightly. Reduce the heat to low. Slowly pour in the egg yolk and milk mixture while continuously stirring the pasta and sauce with chopsticks or a spoon to ensure the egg cooks gently and doesn’t scramble. For the final touch, increase the heat to high for about 5 seconds, tossing quickly to emulsify the sauce. Be careful not to overcook the egg.
Step 7
Here’s a pro tip for plating your Carbonara beautifully! Using chopsticks, gather a generous portion of the spaghetti noodles. Twist and twirl the noodles around the chopsticks to form a neat mound. You can also use the side of the pan to help shape the noodles as you twist. Carefully transfer this twirled pasta directly onto your plate. This technique creates an elegant presentation, reminiscent of a restaurant dish. Garnish with a sprinkle of parsley flakes for a vibrant finish.
