This Coconut Milk Carbonara recipe has coconut milk instead of cream. Healthier and lighter in calories without sacrificing any of the flavor!
D has ordered pasta carbonara at a restaurant and it has been a huge disappointment. Every time the pasta seems to be drowning in a pool of oil – completely unnecessary and a straight turn off. And so I thought, why not make lightened up coconut milk carbona instead. Coconut milk in place of heavy cream. Brilliant, or what?
A real simple ingredient list for this coconut milk carbonara pasta – pasta, bacon, eggs, cheese (use dairy free cheese for a dairy free version), coconut milk, onions and garlic. Not too hard to find in your kitchen on a regular day right?
So where’s all that gloopy oil coming from in the restaurants? Are they flat out pouring bacon grease onto the plate, or did they spill the container of oil by accident, or did they cook the cream too long? I’m at a loss, because when I made this the other night it was not greasy at all, and was simply the right amount of creamy without overwhelming and overpowering your taste buds.
The key to this dish is using the drained hot pasta to cook the egg based sauce. The pasta has to be hot enough so that when you mix in the egg, coconut milk and cheese mixture the eggs are also cooked ever so slightly. If you put the pot back on the heat you’ll wind up with scrambled eggs on your pasta so stay away from that.
To lighten things up a bit, I made sure to drain the oil from the bacon pan, before cooking the onions and garlic. There was still the slightest coating of bacon grease on the pan, just enough to add a bit of a smoky taste but not enough to drown the onion and garlic in too much bacon grease.
Instead of cream I used coconut milk. It’s a bit lighter in calories than heavy cream and I just thought why not? Let’s try to remake a classic with a bit of a more modern Asianized spin.
Sprinkle some capers and freshly diced green onions as a garnish and dinner is ready. The result? A simple yet creamy and flavorful coconut milk carbonara.
Finally a creamy carbonara I can actually enjoy. Not too oily and not too heavy -> just how carbonara should always be.
What do you think? Are you willing to give my coconut milk carbonara pasta a try or are you a die hard fan of the classic version?
If you do try my coconut milk carbonara pasta please share your thoughts in the comments below!
Looking for other 30 minute dinner pasta dishes to try? Check out some of my favorites:
- Creamy Tomato Chicken Pasta
- Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
- Creamy Vegan Pumpkin Pasta with Sage –> PIN For later
- Vegan Roasted Red Pepper Sauce Pasta –> PIN For Later
- 30 Minute Ham and Tomato Pasta
10 minPrep Time
15 minCook Time
25 minTotal Time
- 8 ounces linguine (use gluten free brown rice pasta for gluten free version)
- 5 ounces bacon
- 1/2 of a large onion, diced
- 3 cloves garlic minced
- 1/2 cup shredded sharp cheddar cheese (use dairy free cheese for dairy free version)
- two eggs
- 1/4 cup coconut milk
- salt, pepper to taste
- green onions, thinly sliced for garnish
- 1 tablespoon capers, for garnish
- Cook pasta according to package directions.
- Cook bacon in pan over medium heat, in single layer, flipping over half way through. Cook until crispy and drain on paper towels. Chop the bacon into small pieces.
- Pour bacon grease out of the pan and into the same pan add onions and garlic and cook for medium-low heat for a couple minutes. Remove from heat and combine with the bacon.
- In a bowl combine eggs, salt, pepper, cheese and coconut milk. Mix until smooth.
- When pasta is cooked drain pasta quickly and return to pot. Pour egg mixture over the pasta and mix quickly, making sure the pasta slightly cooks the egg mixture. Add in bacon and onions. Mix.
- Serve garnished with capers and green onions.
This post has been shared on Gluten Free Wednesdays