Carbonara sauce is a creamy, rich sauce made from eggs, hard cheese, bacon or pancetta, and black pepper. It originated in Rome and is commonly paired with pasta, especially spaghetti or fettuccine. The velvety emulsion sauce is created when the heat from the hot pasta cooks the raw egg yolks into a thick, lush coating. If you love the indulgent taste of carbonara but want to try some alternatives, there are many options available that provide a similar texture and flavor profile. In this article, we will explore what savory sauces can stand in for carbonara in your favorite pasta dishes.
What Makes Up Carbonara Sauce
Traditional carbonara sauce contains just a few main ingredients:
- Eggs – Whole raw eggs are beaten and cooked into a thick, creamy sauce by the hot pasta.
- Cheese – Pecorino romano and parmesan are traditional, but any hard aged cheese will work.
- Pork – Diced pancetta or guanciale (salt-cured pork jowl) provide a meaty, salty flavor.
- Black pepper – Generous cracked black pepper provides spice.
When tossed with hot pasta, the heat denatures the egg proteins into lush, velvety curds while the cheese and pork add rich, umami savoriness. The resulting sauce coats each strand in an indulgent, creamy blanket with a hint of peppery spice.
The richness comes from the eggs and cheese. The saltiness comes from the cured pork. And the spice comes from the black pepper. When exploring carbonara alternatives, look for ingredients that can replicate these elements.
Non-Dairy Carbonara-Style Sauces
One of the biggest modifications you can make to carbonara is to eliminate the dairy. This allows people with milk/cheese allergies or dietary restrictions to enjoy a creamy pasta sauce. Here are some popular non-dairy subs for carbonara:
Tofu
Silken or soft tofu can stand in for the egg yolks in carbonara, adding a lush creaminess without dairy. Simply blend 1/4 pound of silken tofu with 2 tablespoons of water until smooth. Then mix in 1/4 cup vegetable broth, 2 tablespoons lemon juice, 1 clove minced garlic, salt and pepper. Once the sauce coats the hot pasta, sprinkle on some nutritional yeast for a cheesy flavor without milk products.
Cashew Cream
For another plant-based carbonara, you can make a rich cashew cream sauce. Soak 1 cup raw cashews for 2 to 4 hours then drain and blend with 1/4 cup water, 2 tablespoons lemon juice and salt until smooth and creamy. Heat the cashew cream sauce over low heat and add minced garlic, pepper, and veggie bacon crumbles if desired. Toss with pasta and sprinkle with smoked paprika or vegan parmesan for flavor.
Vegan Yogurt
Plain coconut or almond milk yogurt can mimic dairy yogurt’s tang and creaminess. Simply combine 1 cup unsweetened vegan yogurt with minced garlic, salt, pepper, lemon juice, and veggie bacon in a small saucepan. Heat until warmed through and pour over hot pasta, garnishing with chopped greens for color.
Lighter Carbonara Alternatives
One way to make carbonara sauce a bit healthier is to use fewer egg yolks and bulk it up with cream or milk. This adds richness with less cholesterol. Lighten it up even more with these substitutions:
Half-and-Half or Milk
Making carbonara with all half-and-half or milk instead of eggs cuts the cholesterol significantly. Mix together 1 cup half-and-half or milk with 1/4 cup parmesan, salt, pepper, and garlic. Melt in 2 tablespoons butter then toss with pasta and bacon. Finish with parsley and chives.
Evaporated Milk
For an easy cheat, replace the egg and cheese component with canned evaporated milk. Heat 1 cup evaporated milk, 1/4 cup water, garlic, bacon, and tons of black pepper. Let the sauce reduce to thicken it then pour over piping hot pasta. Sprinkle with a little pecorino or parmesan but the canned milk provides plenty of creaminess on its own.
Greek Yogurt
Non-fat or low-fat Greek yogurt is an excellent substitute for heavy cream or eggs in carbonara. Mix together 1 cup Greek yogurt with 2 tablespoons grated parmesan, garlic, salt, pepper, and any other seasonings you enjoy. Heat gently until warmed through then mix with cooked pasta and crispy bacon pieces. The yogurt creates a rich, thick coating for the noodles.
Meatless Carbonara Options
Traditional carbonara relies on pork to provide a salty, smoked meatiness. But you can get a similar flavor without the meat by using these substitutions:
Shiitake Bacon
Make “bacon” out of sliced shiitake mushrooms! Clean and slice the mushrooms, then coat in soy sauce, maple syrup, smoked paprika, garlic powder, salt, and pepper. Roast at 400°F for 20 minutes until crispy. Mix in with the garlicky eggs, cheese, and pasta for umami and crunch sans the pork.
Caramelized Onions
Sautéed onions take a long time to caramelize into a sweet, rich jam. But those onions can mimic the savoriness of pancetta when mixed into carbonara. Cook sliced onions with a bit of butter or oil over low heat for 30-40 minutes until melted. Mix the sticky browned onion strings into your dairy or non-dairy carbonara sauce for depth of flavor.
Nutritional Yeast
Nutritional yeast isn’t just for vegans – it’s a tasty umami flavor booster for any pasta sauce. Sprinkle 2 to 3 tablespoons of nutritional yeast into your carbonara recipe to recreate that savory, nutty taste normally provided by bacon. Along with salt and pepper, the nutritional yeast really makes the flavor pop.
Pasta Pairings for Carbonara Alternatives
While spaghetti is traditional, any pasta shape pairs well with these creamy carbonara-style sauces. Here are some fun alternatives:
Penne or Rigatoni
Short tube pastas like penne are fun to scoop sauce into. Or use rigatoni for even more indentations to catch rich sauce. These shapes stand up especially well to dairy-free or Greek yogurt-based carbonaras.
Farfalle
Butterfly-shaped farfalle is whimsical but still substantial enough for thick sauces. Its nooks and crannies are perfect for catching creamy dairy or non-dairy carbonara.
Fettuccine
Ribbon-shaped fettuccine is a delicious choice for lighter carbonara sauces, whether made with half-and-half, Greek yogurt, or cashew cream. The wide flats soak up any creamy sauce.
Linguine
Slender linguine strands are an ideal match for smoked shiitake or caramelized onion carbonara recipes. The thin pasta captures the mushrooms or onions in each bite.
Tips for Creamy Carbonara Alternatives
To get the lush texture characteristic of carbonara with these creative substitutions, follow these tips:
- Cook the pasta 1 minute less than package directions so it finishes cooking in the sauce.
- Use high-starch pasta varieties like semolina for creaminess.
- Add starchy pasta water to the sauce to thicken it.
- Heat your serving bowls or plates to keep the sauce warm and fluid.
- Toss vigorously to evenly coat each pasta strand in the sauce.
- Garnish with chopped parsley, chives, lemon zest, or red pepper flakes.
Conclusion
Carbonara is a classic pasta sauce that can certainly be lightened up or modified to suit all dietary needs. Using alternative dairy products, vegetables, or vegan ingredients lets you enjoy the signature creamy, peppery flavor without the meat or dairy. Whip up a batch incorporating your favorite ingredients and no one will miss the original eggs and bacon! Just focus on creamy texture, peppery spice, and umami richness to craft a decadent yet healthy carbonara-style pasta.