Carbonara pasta

Name: Carbonara pasta - Venera D.
Ingredients: 250 g of kaiser/salami; 2 tablespoons of 20% fat sour cream; 500 g of pasta; 3 eggs; grated parmesan

Pasta/Pizza - Carbonara pasta by Venera D. - Recipia

On an ordinary day, when I wasn't in the mood for something complicated, I made this quick recipe with pasta, eggs, and kaizer. I found that it turns out hearty and has ingredients that I can usually find in the fridge. It's not quite the classic carbonara, but it's the kind of warm and satisfying meal that doesn't require special techniques or hard-to-find ingredients. I often prepare it when I don't have much time for lunch or dinner. Quick Info Total time: about 25-30 minutes Preparation time: 5-7 minutes Cooking time: 20 minutes Servings: 4 Difficulty: easy Recipe type: hearty pasta, quick to make, for lunch or dinner Ingredients 500 g pasta (any kind you like, but I prefer short pasta or spaghetti) 250 g kaizer or salami, diced 3 eggs 2 tablespoons sour cream, 20% fat Grated parmesan, for serving Salt and pepper Preparation steps 1. Boil the pasta in salted water for 8 minutes, or until al dente. Stir occasionally to prevent sticking. 2. While the pasta is boiling, dice the kaizer. Fry it in a pan until golden. There's no need to add oil if the kaizer is fatty enough. 3. In a bowl, crack the eggs and beat them like for an omelette. Add the fried kaizer (with all the fat left in the pan). Season with salt and pepper to taste. 4. When the pasta is cooked, drain it well and return it to the pot over low heat. Add a tablespoon of oil only if you see that the pasta is sticking. 5. Pour the beaten eggs with the kaizer over the pasta. Stir continuously over low heat until the eggs set well and there's no liquid left. This goes quickly, so keep stirring to prevent sticking. 6. Turn off the heat and add the sour cream on top. Stir gently until everything is well combined. 7. Serve the pasta immediately, with grated parmesan over each portion. Why I make this recipe often I like it because I can quickly adapt it and it doesn't give me headaches, even when I don't have much time or the desire to spend time in the kitchen. It's filling, doesn't require rare ingredients, and can be made in one pot if you organize the steps well. It's good the next day too, although the texture won't be as creamy. Tips and variations Tips - If you use short pasta, it's easier to mix everything at the end. - Always add the eggs when the pasta is on very low heat, so it doesn't turn into dry omelette. - For a creamier texture, you can use sour cream at room temperature to prevent the sauce from 'curdling'. - Don't add too much salt initially, as both the kaizer and parmesan are salty. Substitutions - The kaizer can be replaced with bacon, ham, or even dry salami, depending on what you have on hand. - If you don't have sour cream, you can skip it, but the texture will be drier. - Parmesan can be replaced with any hard cheese, finely grated. Variations - You can add a bit of parsley at the end for freshness. - If you want, you can add a bit of garlic when frying the kaizer for a different flavor. - It also works with whole grain pasta. Serving ideas - Goes well with a simple green salad. - You can sprinkle chili flakes on top for those who prefer it spicy. Frequently asked questions When do I add the sour cream to prevent the sauce from curdling? The sour cream is added at the end, with the heat turned off. If it's cold, you can warm it a bit beforehand to prevent the sauce from 'clumping'. Can I make the recipe with other types of pasta? Yes, any type of pasta works, just adjust the cooking time according to the package instructions. If I don't have kaizer, can I use pressed ham? Yes, but the flavor will be milder. Pressed ham has less fat and flavor than kaizer. Can I make the recipe without sour cream? Yes, but the sauce will be denser and less creamy. You can add a tablespoon or two of milk instead if you want to keep it softer. How long does it last in the fridge? It can be kept for 1-2 days in the fridge, in a covered container. Nutritional values Approximately, per serving (out of four): About 500-550 kcal Protein: 20-25 g Carbohydrates: 60-65 g Fats: 20-25 g The values are indicative and may vary depending on the type of pasta, how fatty the kaizer is, and how much parmesan you use for serving. Storage and reheating Pasta with eggs and kaizer can be stored in the fridge, in a closed container, for 1-2 days. When reheating, it's best to use a non-stick pan over low heat, stirring gently, or in the microwave, covered. The texture won't be as creamy as freshly made, but they remain tasty. I don't recommend keeping them for more than two days, as the cooked egg can dry out.

Carbonara pasta

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