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Preparation Time
10 min
Cooking Time
20 min
Serves
6
Difficulty
Categories
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Carbonara sauce with bacon is a popular addition to spaghetti. Every pasta lover has repeatedly tried this wonderful Roman dish, and everyone would not refuse to be able to cook delicious homemade carbonara. All you need for this is good bacon, fresh cream and delicious cheese, and a deep frying pan or a saucepan with a thick bottom. By the way, the presence of cream in the sauce is controversial for many and is considered a modern innovation; in the authentic recipe, only raw yolks are added to the sauce at the rate of one yolk per serving of pasta. We offer a step-by-step recipe for carbonara in its author's interpretation and prepare a sauce with mushrooms and cream - they will add additional softness and grace to its taste.
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Serves:
Bacon - 200 g
Eggs - 4 pc
Cream 22% fat - 200 ml
Parmesan - 100 g
Garlic - 1 clove
Salt - to taste
Olive oil - 2 tbsp
Ground black pepper - to taste
1
Grate Parmesan on a fine grater. Cut the garlic clove in half lengthwise. Cut the bacon into small cubes or thin strips.
2
Separate the eggs into yolks and whites. You won't need the whites; they can be poured into a jar with a screw-on lid and used for other dishes, such as adding to dough or making meringue.
3
Heat the olive oil in a deep frying pan or saucepan, add the garlic and fry over medium heat for 20 seconds, then remove it. Add bacon to skillet and cook over medium heat, stirring frequently with a spatula, for 4 to 5 minutes. Remove the pan from the heat.
4
Mix the yolks with a whisk. Pour the cream into a small saucepan and bring it almost to a boil and immediately remove from the heat. Pour in 2-3 tbsp. l. hot cream into the yolks and stir. Then pour the yolks into a ladle with cream, add grated cheese and stir until smooth.
5
Pour the cream cheese sauce into the skillet with the bacon. Return the pan to the heat, add salt to the sauce and season with ground black pepper. Warm over low heat, stirring gently with a spatula, for another 1 minute.
Serves:
Fat
214
Carbs
65
Protein
115
Kcal
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