Spaghetti Carbonara

To achieve a creamy texture in spaghetti carbonara without heavy cream, use the residual heat from the cooked pasta to gently cook the egg and cheese mixture. Whisk together the eggs and grated cheese until well combined, then quickly toss it with the hot pasta. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

Yes, you can create a vegetarian version of spaghetti carbonara by substituting the pancetta or guanciale with sautéed mushrooms or smoked tofu for a similar umami flavor. You can also add vegetables like spinach or zucchini for extra nutrition while keeping the dish creamy with the egg and cheese mixture.

To store leftover spaghetti carbonara, place it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or a drizzle of olive oil to help restore the creamy texture, and heat gently on the stove or in the microwave to avoid overcooking the eggs.

Spaghetti carbonara pairs well with a simple side salad, such as a Caesar or arugula salad, to balance the richness of the dish. You can also serve it with garlic bread or a light vegetable dish, like steamed broccoli or roasted asparagus, to complement the flavors.

The traditional cheese used in spaghetti carbonara is Pecorino Romano, which adds a sharp and salty flavor. However, you can also use Parmesan cheese if you prefer a milder taste. For the best results, consider mixing both cheeses for a more complex flavor profile.