Recept Bacon Pasta Creme Fraiche?

Ingredienser

• 400 gram pasta som spagetti
• 200 gram bacon, skinka eller kassler

• 1 rödlök eller gul lök
• 1 msk olivolja

• 2 dl kokbar crème fraiche
• 1 dl mjölk

• 1 krm svartpeppar
• 0,5 klyfta vitlök (valfritt)

Meer items

How do you cook bacon and crème fraiche together?

How to make crème fraiche carbonara – To make this dish, start by chopping your leeks and bacon and shredding your parmesan cheese. Then get your pasta of choice cooking according to package instructions and while the pasta is boiling you should have enough time to make the bacon sauce. When the pasta is finished, drain most of the water – but make sure to keep a bit to add to the sauce.

1. Now for the sauce, start with a cold pan, This is important as it will allow the bacon to release as much fat as possible and hence you won’t need to add any extra fat to cook in – and that nice bacon fat flavor will spread throughout your sauce. So place your diced or sliced bacon in a cold pan, and then place the pan over medium-high heat.
2. Cook for about 5 minutes, until the bacon looks done. It shouldn’t be crispy or too brown – just cooked.
3. Then add the chopped * leeks and mix. Cook for another two minutes.
4. And then add the crème fraîche together with some pasta water.

1. Mix well until the crème fraîche has melted.
2. Then add the shredded parmesan cheese and ground black pepper.
3. After mixing well, bring to a simmer and let simmer for 2 minutes for all the flavors to combine.
4. Then add in the pasta, mix well, and serve! Top with some extra parmesan and ground black pepper if you like, or serve it alongside the pasta for your guests to add themselves.

How do you make crème fraiche with pasta?

How to make crème fraiche carbonara – To make this dish, start by chopping your leeks and bacon and shredding your parmesan cheese. Then get your pasta of choice cooking according to package instructions and while the pasta is boiling you should have enough time to make the bacon sauce. When the pasta is finished, drain most of the water – but make sure to keep a bit to add to the sauce.

1. Now for the sauce, start with a cold pan, This is important as it will allow the bacon to release as much fat as possible and hence you won’t need to add any extra fat to cook in – and that nice bacon fat flavor will spread throughout your sauce. So place your diced or sliced bacon in a cold pan, and then place the pan over medium-high heat.
2. Cook for about 5 minutes, until the bacon looks done. It shouldn’t be crispy or too brown – just cooked.
3. Then add the chopped * leeks and mix. Cook for another two minutes.
4. And then add the crème fraîche together with some pasta water.

1. Mix well until the crème fraîche has melted.
2. Then add the shredded parmesan cheese and ground black pepper.
3. After mixing well, bring to a simmer and let simmer for 2 minutes for all the flavors to combine.
4. Then add in the pasta, mix well, and serve! Top with some extra parmesan and ground black pepper if you like, or serve it alongside the pasta for your guests to add themselves.

What is crème fraîche Carbonara?

This post may contain affiliate links, which are always marked with *. Please read my disclosure for more information. Crème Fraîche Carbonara is the best way to fake your way to a carbonara – with bacon and parmesan cheese this is just as tasty as the original, but easier to make and with more staple-friendly ingredients. This dish is one of those true and tested recipes that I’ve made for years, It’s a quick way to get a delicious dinner on the table, and while not an authentic carbonara – it tastes just as good.

What can I use instead of crème fraîche?

FAQ – What can I use instead of crème fraîche? Instead of crème fraîche you can use cream – light, full fat or half n half. Do I have to use parmesan? No! You can use pecorino instead, or just skip it. Calories: 990 kcal | Carbohydrates: 70 g | Protein: 39 g | Fat: 62 g | Saturated Fat: 29 g | Cholesterol: 132 mg | Sodium: 1374 mg | Potassium: 690 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 3123 IU | Vitamin C: 16 mg | Calcium: 792 mg | Iron: 4 mg Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

Elisabeth Jonsson