Enjoy a creamy and flavorful carbonara dish without eggs or heavy cream, perfect for a quick and satisfying meal.
Cook the spaghetti in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, cook the bacon over medium heat until crispy, then remove and set aside.
Place the cooked bacon on a paper towel to absorb excess grease.
In the same skillet, sauté the onion and garlic until fragrant and softened.
Lower the heat to avoid burning the garlic, which can turn bitter.
Sprinkle the oregano and flour over the onion mixture, stirring to coat evenly.
Ensure the flour is fully incorporated to avoid lumps in the sauce.
Gradually whisk in the milk, bringing the mixture to a simmer until thickened.
Stir constantly to prevent the sauce from sticking to the pan.
Remove the skillet from heat and stir in the sour cream, Parmesan cheese, and parsley.
Mix gently to maintain the sauce's creamy texture.
Combine the cooked spaghetti with the sauce, tossing to coat evenly.
Add reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with additional parsley and Parmesan if desired.
Serve immediately to enjoy the dish at its best.
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