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Super creamy Carbonara Recipe

28/10/2015 by Franceska Leave a Comment

Pasta alla Carbonara

So this is the Carbonara recipe that I have been nominating in other posts. Well, I have tried many different Carbonara recipes, but this one is my favorite. If you try it, you will get to see why. From what I have seen and heard from people here in Italy, almost every region has its own way of preparing the famous Pasta alla Carbonara, their own secret ingredient and even the mode of preparing it changes.

I used to prepare it without the onion, cooking cream and I used to toss the pasta with the sauce on low heat before serving it. But then I tried this recipe that my mother-in-law prepares. What a difference! I have never, ever eaten better Carbonara in my life. It is very simple to prepare and deliciously creamy that you will never prepare it any other way.

The secret of this recipe is in preparing the bacon sauce and not tossing the pasta and sauce over the heat. The more you cook smoked bacon with chopped onion, the better the sauce will be. I usually cook it around 20 – 25 minutes, after adding bacon to already translucent onion, then I cook it for 2 to 3 minutes and add water. Don’t forget the stock cube. Then cook it on low heat until there is little sauce left. Another important thing for this recipe is that you beat the egg yolks in a big bowl and add other ingredients as written in the recipe, then add drained pasta and toss well. After that, you add the bacon sauce and toss well again. So in this recipe the sauce is cold and you mix the ingredients in a bowl. If you don’t usually use stock cubes, you can just adjust the sauce with salt and pepper as you like, but I prefer it with a stock cube because it gives the dish a more intense flavor.

Pasta alla Carbonara

If you haven’t prepared Pasta alla Carbonara this way, it’s time for you to try it. I will be happy to read your comments and thoughts about this recipe. Which way do you prepare La Pasta alla Carbonara?

Buon Appetite!

Recipe - Spaghetti alla Carbonara

Pasta alla Carbonara
Pasta alla Carbonara

Spaghetti alla Carbonara

  Pasta & Meat

October 28, 2015

  • Prep: 25 mins
  • Cook: 25 mins
  • Yields: 4 Sevings

Ingredients

320 g Spaghetti pasta

3 tbsp Extra-Virgin Olive Oil

1 Onion

200 g Smoked Bacon

1/2 Stock cube

200 ml water

1 whole egg

4 egg yolks

3 tbsp Parmesan cheese

2 tbsp cooking cream

Directions

1In a small pot warm olive oil, add chopped onion and cook until golden.

2Add smoked bacon, let it cook for a minute or two and then add 1/2 stock cube and a cup of water. Cook on low heat until the water evaporates.

3In a large bowl add beaten egg and egg yolks, add Parmesan cheese and cooking cream and mix.

4Bring a large pot of salted water to the boil and cook spaghetti as indicated on the package.

5Drain the pasta and add it to a bowl with the egg sauce and toss well to coat.

6Add bacon sauce and again toss well to coat.

7Serve immediately!

The more you cook smokey bacon and onions, the better will be the sauce. Sprinkle with chopped basil leaves.

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Nutrition Facts

Serving Size248 g
Calories743
Sodium1181 mg
Potassium356 mg
Protein33 g
Cholesterol306 mg
Sugar4,2 g
Total Fat38,5 g
Saturated Fat10,3 g
Trans Fat0 g
Total Carbohydrates64,3 g
Dietary Fiber3,5 g

Filed Under: Pasta & Meat Tagged With: Bacon, Eggs, Spaghetti

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