A delicious garlicky noodle dish full of flavor and none of the milk and cheese! You’re going to love this fabulous dairy free carbonara whether you’re avoiding dairy due to an allergy, intolerance, or just because.
Dairy free pasta carbonara
We often enjoy making meals and dishes without dairy, mostly because there were a few years that we went 100% without dairy as my son was going through a food intolerance as a baby.
Making meals without dairy doesn’t make them less fun or less tasty, but can help to save money by opting for recipes that don’t use the dairy replacement items (those things can get pricey!)
Making this carbonara recipe is a fun way to bring great flavors to your meal without missing the cheese.
This dish can be a little tricky to make but the results speak for themselves.
Non dairy carbonara ingredients
- Pasta noodles
- Olive oil
- Red pepper flakes
- Cooked chicken breast
What you’ll need to make this recipe
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
Tips for making dairy free carbonara sauce
As I said, making this pasta dish is a little tricky and that’s mostly because of the eggs sauce part because that can get a little tricky if not done right.
We will have a bowl of whisked eggs and we will whisk like crazy while adding in boiling hot water to cook the eggs into a smooth sauce but if you don’t have too hot of water the eggs won’t fully cook, and if you don’t whisk fast enough the eggs can become scrambled.
Scrambled eggs still taste good, but it’s not what we’re going for. That said you can also take an added step of straining the eggs to remove chunks if desired.
FAQ’s about dairy free spaghetti carbonara
The big thing is to keep it moving. Whisking and stirring will help to evenly distribute heat without overcooking the eggs and letting them scramble. The residual heat from noodles and the boiled water is enough to cook the egg without scrambling them.
If you don’t want to use bacon you can just as easily omit it or use meat called pancetta. Pancetta is similar to bacon in that it’s salty and tastes great in pasta dishes but it’s thinner and can be a little more costly.
How to make dairy free carbonara
Boil pasta in salted water as directed on package instructions.
In a skillet on the stove, cook the olive oil with onions, and mushrooms over medium/high heat until caramelized. Turn off heat and let rest until needed.
When pasta is done boiling, reserve 1 cup of water before draining the pasta and immediately whisk half of the water (slowly) into the egg mixture. This cooks the eggs into a sauce. Set aside. If needed you can strain the sauce to remove scrambled egg bits.
Return the empty large pot to the stove over medium/high heat.
Cook your bacon until crisp in the pot. Remove bacon and chop into small pieces.
Stir in the onions, mushrooms, and bacon (once it’s chopped).
Stir in the garlic and cook until fragrant. Lower stove temp to medium/low.
Add the cooked egg/water mixture to the pot of onions and bacon.
Stir in the pasta and toss together until warmed through.
If the mixture appears too thick, stir in some more of the reserved water until you reach desired consistency.
Adjust seasonings with salt and pepper as desired, and serve warm with cooked sliced chicken.
More great dairy free recipes to try
Dairy Free Carbonara
- 16 ounces pasta of choice (spaghetti)
- 6 slices bacon
- 4 cloves garlic
- 4 large eggs
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 small onion diced
- 1 cup sliced mushrooms
- 1 tsp red pepper flakes
- cooked chicken breast thinly sliced
- Boil pasta in salted water as directed on package instructions. Adding salt helps to enhance flavors as it cooks.
- As water is boiling and pasta is cooking, whisk together the eggs, salt, and red pepper flakes in a small bowl. Set aside.
- In a skillet on the stove, cook your olive oil, onions, and mushrooms over medium/high heat until caramelized. Turn off heat and let rest until needed.
- When pasta is done boiling, reserve 1 cup of water before you drain the pasta and immediately whisk half of the water (slowly) into the egg mixture to cook the eggs into a sauce. Set aside.
- Return the empty large pot to the stove over medium/high heat.
- Cook your bacon until crisp. Remove bacon and chop into small pieces. Stir in the onions, mushrooms, and bacon once chopped.
- Stir in the garlic and cook until fragrant (about 30 seconds). Lower stove temp to medium/low.
- Add the cooked egg/water mixture to the pot of onions and bacon.
- Stir in the pasta and toss the mixture together until warmed.
- If the mixture appears too thick, stir in some more of the reserved water until you reach desired consistency.
- Adjust seasonings with salt and pepper as desired, and serve warm with cooked and sliced chicken breast.