This authentic carbonara sauce uses no cream and is thickened with eggs instead, creating a light and healthy option that's naturally dairy-free. You can even use this sauce to create a dairy-free version of our famous pappardelle carbonara.
Dairy-free carbonara
The authentic way!
- 10 mins preparation
- 12 mins cooking
- Serves 4
Print
Ingredients
Dairy-free carbonara
- 375 gram packet spaghetti
- 2 tablespoon olive oil
- 4 rashers rindless bacon, chopped
- 1 onion, finely chopped
- 2 clove garlic, crushed
- 3 eggs, lightly beaten
- 2 tablespoon parsley, chopped, plus sprigs to garnish
- 1/4 cup toasted pine nuts
Method
Diary-free carbonara
- 1In a large saucepan of boiling salted water, cook pasta following packet instructions.
- 2In a large frying pan, heat oil on high. Saute bacon and onion 3-4 minutes until golden. Add garlic. Cook 30 seconds, until fragrant.
- 3Drain pasta and return to pan. With pan off the heat, toss bacon mixture and eggs through pasta. Add parsley and pine nuts. Season to taste. Serve straight away, garnished with parsley sprigs.
