Fake carbonara without eggs is an alternative to the traditional carbonara and is dedicated to those with intolerance or allergy problems or simply who do not like eggs, and for those looking for a dish with lower fat content compared to the classic version.
I replaced the eggs with a light saffron-flavored cream cheese.
I replaced the guanciale with lean speck.
The carbonara is a famous dish of Roman cuisine.
“Call it what you want but don’t call it carbonara, carbonara is made with eggs.“
Needless to say, the fake carbonara, despite the “fake” clarification, always sparks heated discussions among supporters of the original recipe.
And that’s fair!
But the fake carbonara without eggs with speck, light cream cheese, and saffron is still delicious and deserves a chance, try it to believe it!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 160 g spaghettoni
- 1 slice speck (thick)
- 80 g cream cheese (light like Philadelphia light)
- 1 packet saffron (or turmeric)
- as needed mixed peppercorns (with grinder)
- 10 g cheese (grated: Grana, Parmesan, or Pecorino)
- 50 ml water
- as needed cheese (grated: Grana, Parmesan, or Pecorino)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Knife
- Cutting Board
- Pan non-stick
Preparation
This dish contains two protein sources: speck and cheeses: light spreadable and grated.
Not all dietary plans foresee the combination of multiple protein sources.I handle it by halving the amounts of individual protein sources:
– half a portion of the amount of speck provided by the dietary plan;
– enough light cream cheese to make the pasta creamy without weighing it down;
– enough grated cheese to complete the cream and the dish.[my slice of speck weighed 80 g].
Place the slice of speck on a cutting board.
Use a knife to remove the rind and all the fat.
Cut it into cubes or strips.Heat a non-stick pan which you will then use to sauté the pasta.
Add the speck and let it roast on all sides, turning it with a silicone spatula.
When it’s crispy, turn off the heat and transfer it to a plate on a sheet of kitchen paper.In a small bowl, combine:
– light cream cheese;
– saffron;
– pepper;
– grated cheese;
add water as needed and mix until you get a smooth and homogeneous cream.The consistency should remind that of beaten egg yolk, if it becomes too thick add a few more ml of water and blend.
[I used 80 g of light cream cheese, 10 g of grated cheese, and 50 ml of water].
Cook the pasta al dente, drain it, and rinse briefly under running water.
In the meantime, heat the speck.Pour the pasta into the pan with the speck and mix.
With the flame off, add the light saffron-flavored cream cheese and stir to blend.Plate.
Finish with a handful of grated cheese and grind some pepper.Your fake carbonara without eggs is ready.
Enjoy your meal!
The fake carbonara with speck and cheese is a complete dish; add your portion of vegetables to create a balanced meal or one-dish which helps maintain stable blood sugar.
Storage, Tips, and Variations
With simple substitutions, this recipe easily adapts to:
– a lactose-free version;
– a gluten-free version;
– a vegetarian version.
You can skip the speck and prepare a vegetarian fake carbonara with vegetables for example leeks or zucchini and cheese.
You can replace saffron with turmeric.
Use whole wheat pasta to increase the fiber content.
FAQ (Questions and Answers)
Prediabetes and Cold Cuts
Follow your dietary plan.
In general, cold cuts should be consumed in moderation, favoring lean ones like: bresaola, cooked ham, raw ham, speck, turkey breast.Prediabetes and Cheeses
Follow your dietary plan.
In general, cheeses should be consumed in moderation – no more than twice a week – favoring fresh ones over aged ones like: cottage cheese, cow’s ricotta, light spreadable cheese, mozzarella, feta.What can be used for the cream?
– light fresh spreadable cheese for example cottage cheese, ricotta, Philadelphia, stracchino;
– Greek yogurt.
