Carbonara Pasta

Name: Carbonara Pasta - Roxelana C.
Ingredients: 1/2 package fettuccine pasta; 200 g bacon; salt; olive oil; 3 egg yolks; 1 box of sweet cream; fresh basil; grated parmesan

Pasta/Pizza - Carbonara Pasta by Roxelana C. - Recipia

When I'm short on time but want something hearty, I often turn to this quick pasta recipe with bacon and creamy sauce. I've tested it enough times to know that once you start, there really aren't many reasons to change the steps. The pasta cooks practically while you prepare the rest, and the ingredients are readily available. If the bacon is already diced, it’s even easier. Quick Info Total time: about 20-25 minutes Preparation time: 5 minutes Cooking time: 15-20 minutes Servings: 2-3 Difficulty: easy Recipe type: quick pasta, lunch or dinner Ingredients half a pack of fettuccine pasta 200 g diced bacon salt, to taste olive oil (a few drops for boiling pasta) 3 egg yolks 1 carton of heavy cream (usually 200 ml) fresh basil grated Parmesan (Parmigiano Reggiano) ground black pepper Instructions 1. Boil the pasta according to the package instructions in salted water with a few drops of olive oil. It usually takes 5-7 minutes, but don’t let it overcook, as it will continue to cook a bit in the pan. 2. While the pasta is boiling, prepare the bacon. If it’s not already diced, cut it into small cubes. Place the bacon in a skillet without adding any fat, and fry it over medium-high heat. Stir occasionally until it turns golden brown. 3. When the pasta is ready, drain it well. Don’t throw away all the water it boiled in; you’ll need a bit of liquid for the sauce. 4. Transfer the drained pasta directly into the skillet with the crispy bacon over high heat. Stir or toss the pan a few times to combine the flavors and evaporate any excess water. 5. Lower the heat to minimum. In a separate bowl, mix the egg yolks with 2-3 tablespoons of the hot pasta water (this helps prevent the egg from coagulating immediately when added to the pan). Incorporate the heavy cream and mix well. Add a pinch of salt and pepper to taste. 6. Pour this egg and cream mixture over the pasta in the skillet on very low heat. Stir constantly for about 1-2 minutes, just enough to bind the sauce. Don’t keep it on the heat too long to avoid turning the egg into an omelet. 7. Turn off the heat. Add grated Parmesan to taste and finely chopped fresh basil. 8. Serve immediately, with extra Parmesan or basil if desired. Why I Make This Recipe Often For me, it’s a recipe I return to frequently because it doesn’t require complicated ingredients and comes together very quickly. It’s perfect when I want something hearty without complicating the kitchen. The bacon and cream create a creamy sauce, and the pasta absorbs the flavor without becoming heavy. Tips and Variations Tips Don’t leave the egg on the heat longer than necessary – the sauce should remain creamy, not dry. Use a large enough skillet so the pasta isn’t crowded. If the sauce seems too thick, add a tablespoon of pasta water. Substitutions You can use other types of pasta, but fettuccine holds the sauce well. If you don’t have bacon, pancetta or smoked ham works too. The heavy cream can be replaced with unsweetened liquid cream. Grated Parmesan can be substituted with Grana Padano. Variations If you want, you can skip the basil or add some finely chopped green onions at the end. For a more intense flavor, use freshly ground pepper right before serving. Serving Ideas Serve the pasta hot, as soon as it’s ready. Grated Parmesan and fresh basil are enough for an extra flavor boost. A green salad on the side is also a nice addition if you want something lighter. Frequently Asked Questions Can I use whole wheat pasta? Yes, you can use whole wheat pasta. The cooking time may be slightly longer, and the texture will be different, but the recipe works. Can I skip the egg? I don’t recommend it, as the egg helps achieve the creamy texture of the sauce. Without the egg, the sauce will be thinner and less cohesive. Can it be made without heavy cream? You can try it with just the egg and pasta water, but the sauce will be denser and less creamy. How much Parmesan can I add? The amount of Parmesan is up to your taste. Start with 2-3 tablespoons and add more at the end if you want. Nutritional Values Estimated per serving (out of 3 total): approximately 450-500 kcal. Protein: 18-20 g, carbohydrates: 50-55 g, fats: 20-22 g, depending on the type of bacon and cream used. Information is estimated for guidance. Storage and Reheating It’s best to eat the pasta immediately. If there are leftovers, they can be stored in the refrigerator for up to 1 day in a covered container. Reheat on low heat with a tablespoon of milk or water, stirring continuously. The sauce won’t be as creamy as when fresh, and the texture of the egg may change.

Carbonara Pasta

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