Recipe: Appetizing Heavy Cream-free Rich and Cheesy Carbonara

Heavy Cream-free Rich and Cheesy Carbonara. Heavy Cream-free Rich and Cheesy Carbonara I wanted to eat a tasty carbonara that was heavy cream-free. I combined my other carbonara recipes to make one that I really liked. It looks like a lengthy recipe, but all you have to do is mix everything.

Still, if you're accustomed to the North American version of carbonara as it is served at popular restaurants like Cheesecake Factory, Olive Garden and so forth, a cream-free carbonara might not be what you want. As Alberto went on to tell us, traditional carbonara pasta from the Parma/Bologna region is made with eggs instead of cream, yet the result is a lusciously creamy and super addictive pasta sauce that will have you licking your plate clean and looking for seconds. It's usually made with locally produced small goods such as guanciale or pancetta, but when cooking at home bacon is a super. You can cook Heavy Cream-free Rich and Cheesy Carbonara using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Heavy Cream-free Rich and Cheesy Carbonara

1. It's 100 grams of Pasta.
2. It's 200 ml of Milk.
3. You need 1 of Egg yolk.
4. It's 10 grams of Butter.
5. You need 1 tbsp of White flour.
6. It's 2 slice of Melting sliced cheese.
7. Prepare 2 tsp of Consommé granules.

Chicken Carbonara takes the great kinds of spaghetti carbonara and subs in chicken for the pasta. Carbonara is one of my preferred kinds of sauce. Rich and velvety with parmesan and pancetta. Might anything be able to be better?

Heavy Cream-free Rich and Cheesy Carbonara instructions

1. Boil the pasta for slightly less time than indicated on the package..
2. Prepare everything else. Slice the bacon and your other favourite ingredients into bite-sized pieces. Cook any ingredients that take time to cook through..
3. Put the egg yolk and thinly shredded cheese into a bowl..
4. Heat the butter in a frying pan and stir-fry the ingredients from Step 2 with the white flour..
5. Add the milk a little at a time, and spread it out so it doesn't become lumpy. When you have added all the milk, mix in the consommé granules..
6. Add the boiled pasta, and mix it well with the sauce..
7. Place the pasta from Step 6 and a ladleful of the boiled pasta water into the bowl from Step 3, and mix it well until the cheese melts..
8. When the cheese has melted, return it to the frying pan, and heat it until the sauce thickens to your liking. Season with salt and pepper to finish..

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