Prep 15 mins
Cook 30 mins
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.
- 6 piece center-cut bacon, diced
- 9.85 ml olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 59.14 ml white wine
- 177.44 ml water
- 44.37 ml fresh cilantro, chopped
- 2.46 ml chili powder
- 113.39 g neufchatel cheese
- 14.79 ml butter
- 118.29 ml light cream
- 59.14 ml parmesan cheese
- 709.77 ml cooked spaghetti
- parmesan cheese
- Cook bacon in a large saute pan over medium-high heat until it starts to brown.
- Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
- Add garlic, cook for another 2-3 minutes.
- Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
- In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
- Whisk bacon & onion reduction into the cream sauce.
- Toss cooked spaghetti in the sauce over low heat until heated through.
- Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.