Egg-Free Spaghetti Carbonara

Name: Egg-Free Spaghetti Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3-4 serving(s)
Ingredients: 6 pieces center-cut bacon, diced; 2 teaspoons olive oil; 1 medium onion, chopped; 1 garlic clove, chopped; 1/4 cup white wine; 3/4 cup water; 3 tablespoons fresh cilantro, chopped; 1/2 teaspoon chili powder; 4 ounces neufchatel cheese; 1 tablespoon butter; 1/2 cup light cream; 1/4 cup parmesan cheese; 3 cups cooked spaghetti; pepper; parmesan cheese

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Recipe by Jainene

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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READY IN: 45mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

6

pieces center-cut bacon, diced
2

teaspoons olive oil
1

medium onion, chopped
1

garlic clove, chopped
¹⁄₄

cup white wine
³⁄₄

cup water
3

tablespoons fresh cilantro, chopped
¹⁄₂

teaspoon chili powder
4

ounces neufchatel cheese
1

tablespoon butter
¹⁄₂

cup light cream
¹⁄₄

cup parmesan cheese
3

cups cooked spaghetti
pepper
parmesan cheese

DIRECTIONS

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.

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