Mafalde alla carbonara

Name: Mafalde alla carbonara - Alexandrina E.
Ingredients: 500 g mafaldini pasta; 500 g sour cream 20%; 200 g ham; 3 egg yolks; 2 tablespoons olive oil; salt; ground black pepper; oregano; basil; rosemary; 200 g grated cheese; 50 g grated parmesan.

Pasta/Pizza - Mafalde alla carbonara by Alexandrina E. - Recipia

When I'm craving a pasta recipe that doesn't require too much preparation yet delivers intense flavor, I think of mafalde alla carbonara in this version, with cream and kaizer. I don't always have guanciale or the time to hunt for special ingredients, but with what I have on hand, the result is hearty. The recipe is simple, but there are a few details I pay attention to, especially when it comes to the sauce and how I add the cheese at the end. Quick Info Total time: about 35 minutes Preparation time: 10 minutes Cooking time: 25 minutes Servings: 4-6 Difficulty: easy Recipe type: main pasta dish Ingredients 500 g mafalde pasta 500 g 20% cream 200 g kaizer 3 egg yolks 2 tablespoons olive oil 1 teaspoon salt (for the pasta water) ground black pepper dried oregano dried basil dried rosemary 200 g grated cheese 50 g grated Parmesan Instructions 1. Bring a large pot of water with a teaspoon of salt to a boil. Once the water is boiling, add the pasta and cook according to the package instructions, usually about 10 minutes, until al dente. Drain well at the end. 2. While the pasta is cooking, mix the cream with the egg yolks and a pinch of salt in a bowl. Make sure it’s smooth, without lumps. 3. Slice the kaizer into thin pieces. Heat the two tablespoons of olive oil in a large skillet, then add the kaizer to fry. Stir occasionally to brown it evenly. 4. When the kaizer starts to get crispy, add pepper to taste, along with a pinch of oregano, basil, and rosemary. Don’t overdo it, just enough to add flavor. Let it cook on low heat for another 1-2 minutes, then turn off the heat. 5. Immediately after turning off the heat, pour the cream and egg yolk mixture over the hot kaizer and mix well. The sauce will thicken slightly from the heat of the pan. 6. Mix the drained pasta with the sauce in the skillet while it’s still warm, so it absorbs the flavors. Don’t let it cool down beforehand. 7. Serve the pasta in plates, adding alternating layers of grated cheese. Sprinkle the Parmesan on top. 8. Serve immediately while hot. Why I make this recipe often It’s a quick recipe, with no complicated steps, and it uses ingredients I always have on hand. The rich flavor and creamy texture remain consistent every time, and the ability to adjust the flavors to my preference makes it suitable for when I’m cooking for a crowd. Tips and Variations Tips 1. Use quality pasta, even simple mafalde, for better texture. 2. Don’t let the pasta sit after draining; combine it with the sauce while it’s still warm. 3. The 20% cream makes the sauce creamy without curdling. 4. Don’t overdo the dried herbs – a pinch of each is sufficient. Substitutes 1. You can use pancetta or bacon if you don’t have kaizer. 2. The cheese can be replaced with gouda or edam. 3. For cream, avoid the low-fat version (10%), stick to 20%. Variations 1. If you want a stronger flavor, add a bit of sautéed garlic with the kaizer. 2. For a lighter texture, use only half the amount of cheese and add more Parmesan. 3. You can skip the rosemary if you don’t like its strong taste. Serving Ideas Serve immediately while hot. It pairs well with a simple arugula salad or cherry tomatoes. I don’t recommend saving it for the next day, but if you must, see below. Frequently Asked Questions 1. Can I use another type of pasta instead of mafalde? Yes, other long pasta shapes like tagliatelle or fettuccine work well if you can’t find mafalde. 2. Does the cream have to be 20%? Yes, 20% cream helps with the sauce’s texture. Lower fat options can easily curdle when heated. 3. Can I use only Parmesan and skip the cheese? You can, but the final texture will be drier and saltier. The cheese adds creaminess that Parmesan alone cannot provide. 4. What happens if I heat the cream? Avoid boiling the cream directly. Add it to the kaizer only after turning off the heat, or you risk it separating or curdling. 5. Can I prepare the sauce in advance? I don’t recommend it – the sauce turns out best when made fresh, directly over the hot pasta. Nutritional Values (estimates) A medium serving has approximately 650-700 kcal, with 30-35 g of fat, 25-30 g of protein, and 65-70 g of carbohydrates. Values may vary depending on the cheese used or how much cheese you add at the end. Storage and Reheating Pasta with cream sauce doesn’t store well for the next day – the sauce thickens and the texture changes. If you must keep it, refrigerate for up to 24 hours, and reheat on low heat with a tablespoon of milk or cream mixed in to restore some creaminess.

Mafalde alla carbonara

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