Bacon and mozzarella carbonara pasta

Name: Bacon and mozzarella carbonara pasta
Ingredients: 300 g pasta; 2 liters water; 1 teaspoon salt; 200 g bacon or smoked pork belly; 1 small onion (70 g); 1 garlic clove (3 g); 200 ml cream with 20% fat; 2 egg yolks; 100 g mozzarella

Pasta/Pizza - Bacon and mozzarella carbonara pasta by Marioara H. - Recipia

For bacon and mozzarella carbonara pasta, the yolk sauce is mixed straight into the hot pasta, off the heat. The cream and egg yolks make a creamy sauce with browned bacon and pieces of mozzarella that soften among the pasta. I prefer the mozzarella cut into slightly larger cubes. Prep: 10 minutes. Cook: 17 minutes. Total time: 27 minutes. Serves: 4. About 710 kcal and 25 g of protein per serving.

Ingredients

300 g pasta
2 liters water
1 teaspoon salt
200 g bacon or smoked pork belly
1 small onion (70 g)
1 garlic clove (3 g)
200 ml cream with 20% fat
2 egg yolks
100 g mozzarella

Preparation

1. Put the bacon, cut into pieces, in a dry pan and fry over medium heat for 6 minutes, until browned. 2. Add the finely chopped onion and garlic. Cook for 1 minute, until they soften a little, then take the pan off the heat and transfer everything to a plate. 3. Mix the cream with the egg yolks and 1/2 teaspoon of salt. Stir in the fried bacon, then add the mozzarella cut into medium-sized pieces. 4. Cook the pasta in 2 liters of boiling water with 1/2 teaspoon of salt for 10 minutes or as directed on the package, until cooked but still firm. Drain. 5. Put the hot pasta in a bowl, pour over the cream sauce and mix well.

Notes

Leftovers keep for up to 3 days in the fridge in a covered container; the sauce firms up when cold, and the mozzarella becomes firm. Spread the pasta in a shallow dish to cool before refrigerating. For a gluten-free version, use 300 g of gluten-free pasta; the bacon can be replaced with 200 g of smoked tofu, browned in a pan. The dish contains dairy and eggs, and regular pasta contains gluten; tofu may contain soy. Serve with a green salad dressed with vinegar. Smoked bacon may already make the sauce salty, so taste it before adding more salt. Thick slices need an extra minute compared with thin ones, until the edges are browned. Cream with 20% fat makes a better-bound sauce than a very low-fat one. If fresh mozzarella is sitting in whey, drain and pat it dry before cutting it, or it may thin the mixture.