Egg-Free Spaghetti Carbonara - cooking recipe

Ingredients

6 pieces center-cut bacon, diced
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, chopped
1/4 cup white wine
3/4 cup water
3 tablespoons fresh cilantro, chopped
1/2 teaspoon chili powder
4 ounces neufchatel cheese
1 tablespoon butter
1/2 cup light cream
1/4 cup parmesan cheese
3 cups cooked spaghetti
pepper
parmesan cheese

Preparation

Cook bacon in a large saute pan over medium-high heat until it starts to brown.
Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
Add garlic, cook for another 2-3 minutes.
Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
Whisk bacon & onion reduction into the cream sauce.
Toss cooked spaghetti in the sauce over low heat until heated through.
Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.