Carbonara pasta is about to become your favorite weeknight meal. Carbonara pasta is a delicious Italian dish that can be enjoyed at restaurants. It’s easy enough to make, and you can enjoy it any time of the week.
This egg and bacon pasta is not only comfort food but also packed with protein. Each serving contains 21 grams of protein. This creamy pasta dish is garlicky, savory and cheesy, so if you are tired of eating omelets, or any other protein source, this will be your solution.
It isn’t easy to rank pasta recipes. However, a good fettuccine Carbonara recipe might be the best. This dish contains most of the elements we love from other types of pasta. It’s just rolled into one. The sauce gives it a rich texture reminiscent of heavy cream.
This easy carbonara recipe doesn’t contain any cream. Cheese is the only dairy product in this recipe despite its rich texture. This is part of the charm of carbonara. To make your favorite weeknight meal, you will need eggs and bacon.
Fresh parsley chopped
Instructions for preparation
- Cook the bacon for 6 minutes in 1 1/2 cups water in a large skillet on medium heat. Reduce the heat to low and allow the bacon to crisp up. This will take approximately 6 minutes.
- To strain the liquid bacon, turn off the heat. Do not remove any drippings from the pan. To make a sauce, you can use a tablespoon of the remaining fat from the pan.
- Turn on the heat and cook the garlic for about 30 seconds in the fat.
- Transfer the garlic from the heat to a medium bowl. Mix 3 eggs in a bowl. Add the yolk of a fourth egg (no whites), parmesan cheese and black pepper to the bowl.
- Boil the water, then boil the pasta according to the package instructions.
Chef’s tip Salt water is the best way to boil pasta. This infuses it with flavor. The sauce is not the only thing that gives the noodles their flavor. Sauce and pasta can be paired together to create a harmonious combination. We recommend coarse sea salt. Sea salt is the best choice as some chefs suggest making the water as salty and salty as possible. While it is not common, oversalting can occur. It would help if you experimented with salt amounts as you become more comfortable cooking in this manner.
- You should reserve 1 cup of the salted hot water before draining the pasta. The starches in the pasta water will aid the sauce in binding to noodles later in the recipe.
- Mix one-half cup of the pasta water in the cheese and egg mixture to finish the sauce.
- In a skillet, add the pasta and drain it. Then add the sauce and bacon. Use a spatula to mix the ingredients. Let the sauce thicken for a few minutes. To thin the sauce, you can add more pasta water. Do not overcook the pasta.
Chef’s tip – Drain your pasta while it is still slightly undercooked. This will ensure that the noodles don’t get too soft, and you can toss them in a hot sauce to cook them a little more.
- Take the pasta out of the oven. Add salt and pepper to your liking. Serve the carbonara with fresh chopped parsley and cheese.
The recipe is taken from Cooking Classy.
Carbonara is the base of this dish.
Rome is the origin of traditional carbonara recipes. Although the modern version of carbonara is the most popular, it was not the first time such a dish existed. Carbonara’s classic recipes include eggs, hard cheeses, cured pork, and pepper.
Pancetta vs. Bacon: What is the difference?
Pancetta is a common ingredient in many carbonara recipes. Pancetta and bacon are both smoked. However, pancetta and pancetta can only be eaten cooked. Pancetta may be slightly saltier than bacon but can still be used interchangeably in recipes.
Is it possible to make carbonara sauce with milk?
Yes. Yes. Although it won’t taste like traditional carbonara, a milk-based recipe will. Some recipes use cream sauces that have been thickened with butter and flour. Others stick to the original carbonara recipe, adding milk and cream for creaminess.