How to make Spaghetti Carbonara with bacon – Start bringing about 2 liters (or 2 quarts) of water to a boil. We’ll purposefully use less water then usual, so we’ll have a high starch concentration to thicken the pasta sauce, While the water heats up, chop the bacon (or pancetta) and cook it in a skillet until crispy.
- When you see that the bacon is ready, remove it from pan and set it aside.
- Leave about 1 tablespoon of bacon fat in the pan and add the chopped garlic.
- Sauté it until it starts changing color, being careful not to burn it since it changes color really fast.
- Remove it from pan quickly, so it won’t continue cooking, and put it together with the bacon.
Now, about the cheese. It is important to use a good sharp flavored cheese, like Pecorino or Parmesan, because it’s going to be one of the most prominent flavors in the recipe, If you use a not so good cheese, your pasta might end up with a not so good taste.
- Make sure it’s grated by now.
- In a medium bowl, whisk the eggs and the yolk, and add a pinch of salt.
- So, by now your water must be already boiling, and you can cook your pasta if you haven’t already.
- Once the pasta is cooked (for the time stated in the package), get a mug and reserve 2 cups of the pasta water.
Then, drain the pasta and put it back in the empty pan.
What is carbonara pasta?
Looking for more Italian recipes?! Try these! –
Italian Orzo and Sausage Skillet Creamy Tomato Italian Parmesan Chicken Slow Cooker Italian Chicken and Potatoes Crispy Chicken with Creamy Italian Sauce Skillet Pork Cacciatore
▢ 2 eggs ▢ 1/4 cup Cream or Heavy Cream Whipping Cream ▢ 1/3 cup Parmesan ▢ Fresh diced Parsley or dried flakes ▢ 1/4 tsp. Salt ▢ 1/2 tsp Red Pepper flakes ▢ * I doubled the Sauce recipe, and it was perfect ▢ 1/2 lb. bacon ▢ 3 mushrooms chopped opt ▢ 1 small onion chopped opt ▢ 1/2 pound pasta
Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, sauté the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. I don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. So Good!
(** I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need). Serves: 6 Calories 385 kcal (19%) Carbohydrates 32 g (11%) Protein 14 g (28%) Fat 22 g (34%) Saturated Fat 9 g (45%) Cholesterol 97 mg (32%) Sodium 450 mg (19%) Potassium 235 mg (7%) Fiber 2 g (8%) Sugar 2 g (2%) Vitamin A 332 IU (7%) Vitamin C 1 mg (1%) Calcium 94 mg (9%) Iron 1 mg (6%) All nutritional information is based on third party calculations and is only an estimate.
Can you freeze Bacon carbonara pasta?
Create a free account to Save Recipes – Email address Variations on Traditional Carbonara Recipe Ingredients:
Peas : Carbonara is wonderful with peas, but you can certainly skip the peas. Add them in frozen as you toss the pasta as they will thaw quickly. Garlic Cloves : While not traditional you can of course add them in as raw, roasted or cook them in olive oil or bacon fat first. Pecorino Romano Cheese : If you have it on hand or don’t like Parmesan Cheese, you can use Romano in its place. Fresh Parsley : An easy topping, but not needed as the parsley flavor will overpower the egg yolk flavor. White Wine : You can of course add this in place of or in addition to the pasta water, but the starch in the reserved cooking water helps the creamy texture of the sauce. Whole Eggs : There is never a reason to add whole eggs to this recipe. If you see a recipe call for it, look to another recipe unless they call for it in the creation of fresh pasta. Heavy Cream : Heavy cream can be used if you are avoiding the use of raw eggs to create a creamy cheese sauce. Olive Oil : No need to use oil in this recipe since you aren’t cooking anything in fat, but if you’re adding any additional vegetables you can certainly add olive oil or cook them in the bacon fat.
More Delicious Pasta Recipes
Ultimate Ricotta Stuffed Shells Easy Italian Pasta Salad Ultimate Beef Stroganoff Homemade Creamy Mac and Cheese Classic American Goulash
Tools used in the Making of Bacon Carbonara Pasta Cast Iron Skillet : This is my most used pan in my kitchen, heavy, keeps heat well. Chef’s Knife : This knife is one of the three most used tools in my kitchen. Tongs : are great for tossing all the eggs and cheese together without making a mess.
How to cook Carbonara with bacon coal miners?
Directions – Instructions Checklist
Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Advertisement Step 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle. Step 3 Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon. Step 4 Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.