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    You are in: Home / Recipes / Egg-Free Spaghetti Carbonara Recipe
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    Egg-Free Spaghetti Carbonara

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Jainene's Note:

    This is lighter than some carbonaras, and still very creamy. My husband and I aren't very fond of cooked eggs in any form, so combined several different recipes and a bit of my own ingredients to make this tasty recipe. Feel free to substitute chicken broth for the white wine, if you'd like. I served this with a side of steamed broccoli.

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    Units: US | Metric


    1. 1
      Cook bacon in a large saute pan over medium-high heat until it starts to brown.
    2. 2
      Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
    3. 3
      Add garlic, cook for another 2-3 minutes.
    4. 4
      Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
    5. 5
      In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
    6. 6
      Whisk bacon & onion reduction into the cream sauce.
    7. 7
      Toss cooked spaghetti in the sauce over low heat until heated through.
    8. 8
      Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.

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    Nutritional Facts for Egg-Free Spaghetti Carbonara

    Serving Size: 1 (265 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 528.6
    Calories from Fat 244
    Total Fat 27.2 g
    Saturated Fat 14.9 g
    Cholesterol 72.6 mg
    Sodium 331.2 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 3.2 g
    Sugars 2.7 g
    Protein 16.7 g

    The following items or measurements are not included:

    center-cut bacon

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