Pasta Carbonara Parmesan?

Pasta Carbonara Parmesan
Ingredients

  • 8 ounces spaghetti
  • 2 large eggs
  • ½ cup freshly grated Parmesan, plus more for serving
  • 4 slices bacon, diced
  • ½ large onion, diced small
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 chopped fresh parsley, for garnish

What is authentic pasta carbonara and how to make it?

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What is Carbonara sauce made of?

Nutrition Facts (per serving)
537 Calories
32g Fat
38g Carbs
23g Protein

Show Full Nutrition Label Hide Full Nutrition Label ×

Nutrition Facts
Servings: 4
Amount per serving
Calories 537
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 55%
Cholesterol 358mg 119%
Sodium 2489mg 108%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 23g
Vitamin C 0mg 0%
Calcium 180mg 14%
Iron 3mg 18%
Potassium 240mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate.) Silky and rich, pasta carbonara is a much-loved dish because of the simplicity of its ingredients and the ease of preparation. Many legends surround the origins of carbonara, but most agree that it originated in Rome in the mid-20th century.

A classic pasta carbonara is a simple combination of pasta, eggs, pork, cheese, a splash of pasta water, salt and pepper. Guanciale is ideal, but pancetta or a good quality thick bacon is just fine. The number of eggs varies from recipe to recipe, but the more eggs you use, the silkier and richer the sauce.

This version includes pancetta and freshly grated Parmesan cheese. There are other options for cheese—Pecorino Romano, Parmigiano Reggiano, Grana Padano, and Asiago—but freshly grated will give your carbonara the best flavor and texture. The eggs, pasta water, and cheese make up the creamy sauce—there is no need to add cream to this dish.

While garlic is nontraditional, you may sauté 4 or 5 minced garlic cloves with the pancetta during the last 2 minutes of cooking time. Pasta carbonara is easy enough for a weeknight meal, yet it is elegant enough for a dinner party, Some popular variations include creamy carbonara, mushroom carbonara, salmon or tuna carbonara, and chicken carbonara,

“I’m such a big fan of pasta carbonara and this recipe turned out exactly the way carbonara should be. It’s rich, creamy, and perfect for a weeknight. Making carbonara can be tricky, but if you follow this recipe step by step, you’ll be good to go.” — Tara Omidvar

  • 4 teaspoons fine salt, for the pasta water, plus more to taste as needed
  • 2 large eggs
  • 4 large egg yolks
  • 2 ounces freshly grated Parmesan cheese, about 3/4 cup
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 1 tablespoon olive oil
  • 4 ounces diced pancetta, or guanciale or thick bacon
  • 1 pound pasta, such as spaghetti, bucatini, or fettuccine
  1. Gather the ingredients.

    How to cook 20 minute pasta carbonara?

    20 Minute Pasta Carbonara – 20 Minute Pasta Carbonara. Pasta coated in a thick egg sauce with bacon and parmesan cheese. A super easy weeknight dinner!

    1 pound spaghetti 4 ounces bacon cubed 3 garlic cloves minced 2 large eggs plus 1 egg yolk 1 cup freshly grated parmesan cheese plus more for serving pepper and salt to taste chopped fresh parsley for serving

    Images:

      Boil the pasta in salted water per package instructions until al dente. (Mine took 9 minutes). When pasta is ready drain and reserve 1 cup of the pasta water. Meanwhile in a large skillet add cubed bacon and cook over medium high heat until golden brown. Add in garlic and cook for an additional minute. Turn off the heat and set aside. In a small bowl whisk eggs and cheese together, set aside. Add the pasta to the skillet with the bacon and garlic mixture.

      Where does Carbonara originate from?

      Nutrition Facts (per serving)
      537 Calories
      32g Fat
      38g Carbs
      23g Protein

      Show Full Nutrition Label Hide Full Nutrition Label ×

      Nutrition Facts
      Servings: 4
      Amount per serving
      Calories 537
      % Daily Value*
      Total Fat 32g 41%
      Saturated Fat 11g 55%
      Cholesterol 358mg 119%
      Sodium 2489mg 108%
      Total Carbohydrate 38g 14%
      Dietary Fiber 2g 8%
      Total Sugars 1g
      Protein 23g
      Vitamin C 0mg 0%
      Calcium 180mg 14%
      Iron 3mg 18%
      Potassium 240mg 5%
      *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice.

      Nutrition information is calculated using an ingredient database and should be considered an estimate.) Silky and rich, pasta carbonara is a much-loved dish because of the simplicity of its ingredients and the ease of preparation. Many legends surround the origins of carbonara, but most agree that it originated in Rome in the mid-20th century.

      A classic pasta carbonara is a simple combination of pasta, eggs, pork, cheese, a splash of pasta water, salt and pepper. Guanciale is ideal, but pancetta or a good quality thick bacon is just fine. The number of eggs varies from recipe to recipe, but the more eggs you use, the silkier and richer the sauce.

      This version includes pancetta and freshly grated Parmesan cheese. There are other options for cheese—Pecorino Romano, Parmigiano Reggiano, Grana Padano, and Asiago—but freshly grated will give your carbonara the best flavor and texture. The eggs, pasta water, and cheese make up the creamy sauce—there is no need to add cream to this dish.

      While garlic is nontraditional, you may sauté 4 or 5 minced garlic cloves with the pancetta during the last 2 minutes of cooking time. Pasta carbonara is easy enough for a weeknight meal, yet it is elegant enough for a dinner party, Some popular variations include creamy carbonara, mushroom carbonara, salmon or tuna carbonara, and chicken carbonara,

      “I’m such a big fan of pasta carbonara and this recipe turned out exactly the way carbonara should be. It’s rich, creamy, and perfect for a weeknight. Making carbonara can be tricky, but if you follow this recipe step by step, you’ll be good to go.” — Tara Omidvar

      • 4 teaspoons fine salt, for the pasta water, plus more to taste as needed
      • 2 large eggs
      • 4 large egg yolks
      • 2 ounces freshly grated Parmesan cheese, about 3/4 cup
      • 1/2 teaspoon freshly ground black pepper, more to taste
      • 1 tablespoon olive oil
      • 4 ounces diced pancetta, or guanciale or thick bacon
      • 1 pound pasta, such as spaghetti, bucatini, or fettuccine
      1. Gather the ingredients.
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