Egg-Free Spaghetti Carbonara

1. 1

   Cook bacon in a large saute pan over medium-high heat until it starts to brown.

2. 2

   Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.

3. 3

   Add garlic, cook for another 2-3 minutes.

4. 4

   Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.

5. 5

   In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.

6. 6

   Whisk bacon & onion reduction into the cream sauce.

7. 7

   Toss cooked spaghetti in the sauce over low heat until heated through.

8. 8

   Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.