Carbonara Pasta

Name: Carbonara Pasta - Aristita N.
Ingredients: 400 g pasta (you can use any type of pasta) 4 eggs 300 g salami or pressed ham Salt Pepper Grated Parmesan

Pasta/Pizza - Carbonara Pasta by Aristita N. - Recipia

Pasta carbonara with kaizer and egg When I need a hearty meal and have a few simple ingredients on hand, I make this pasta with kaizer and egg. It is prepared in one pot and one pan, and the sauce forms directly over the hot pasta. The recipe is simple, with no complicated ingredients, and can be easily adapted based on the type of pasta or cheese you have in the fridge. Quick Info Total time: not specified in the original recipe; depends on the cooking time of the pasta and the preparation of the kaizer. Preparation time: not specified. Cooking time: the pasta is boiled according to the instructions on the package, and the kaizer is lightly fried in the pan. Servings: the number of servings is not specified and depends on the amount placed on each plate. Difficulty: easy. Recipe type: quick pasta, suitable for an everyday meal. Ingredients 400 g pasta, any type 4 eggs 300 g kaizer or pressed ham Salt Pepper Grated parmesan, for the egg mixture and for serving Preparation method 1. Boil the pasta in water according to the instructions on the package. There is no need to use a specific type of pasta; you can choose the shape you have on hand. 2. Meanwhile, cut the kaizer into small cubes. Place the cubes in a pan and fry them lightly until warmed and flavorful. If using pressed ham, the procedure is the same, although it may need less time in the pan. 3. In a bowl, beat the eggs as for an omelet. Add salt, pepper, and a bit of grated parmesan, then mix. 4. Add the fried kaizer cubes to the bowl with the eggs and combine the mixture. 5. When the pasta is cooked, drain it and leave it in the same pot on the stove. 6. Pour the egg, kaizer, and parmesan mixture over the pasta. Stir until the mixture is evenly distributed among the pasta, and the egg is cooked. 7. Divide the pasta into plates and add grated parmesan on top. It is important that the egg mixture is well spread among the pasta, not poured in one spot. This way, each serving will have both pasta and pieces of kaizer. Why I make the recipe often I like it because it uses common ingredients and does not require complicated preparation. Pasta, eggs, and kaizer are enough for a hearty meal, and the parmesan enhances the flavor without needing other ingredients. Another advantage is the flexibility. You can use any type of pasta and choose between kaizer and pressed ham, depending on what you have at home. It is a suitable recipe especially when you want to quickly prepare something warm without a long shopping list. Tips Cut the kaizer into cubes that are as close in size as possible, so they heat at the same time and distribute more easily in the pasta. The eggs should be beaten before being added to the pasta, along with the salt, pepper, and parmesan. This way, the spices and cheese reach the entire mixture. Do not overdo it with the salt at the beginning. The kaizer, pressed ham, and parmesan may already be salty, so it's better to keep this in mind when seasoning the eggs. After the pasta has been drained, mix well with the egg mixture until the egg is cooked. This is the step where the mixture that binds the pasta forms. If you are preparing the recipe with a type of pasta with irregular shapes, mix a bit more carefully so that the egg and pieces of kaizer do not just remain at the bottom of the pot. Substitutions Parmesan can be replaced with cheese, both in the egg mixture and on top of the pasta. The taste will be different, but the recipe can be prepared in the same way. Kaizer can be replaced with pressed ham, as mentioned in the recipe. The amount remains 300 g. You can use any type of pasta. The total amount remains the same, i.e., 400 g. Variations The simplest variation is choosing the type of cold cut: kaizer offers a stronger flavor, while pressed ham has a milder aroma. You can also change the shape of the pasta, depending on what you have in the cupboard. Spaghetti, penne, or other pasta can be used for this recipe, as the ingredients are added directly over the boiled pasta. If you prefer a more intense cheese flavor, you can add more parmesan at the time of serving. The original recipe does not specify an exact quantity of parmesan, so it can be added to taste. Serving ideas Serve the pasta immediately after the egg is cooked and the mixture is homogenized. Put grated parmesan directly on the plate. For a simple presentation, keep a few visible kaizer cubes on top of the serving, but these should come from the amount prepared for the recipe. No separate sauce or extra garnish is needed. Frequently asked questions Can I use any type of pasta? Yes. The recipe mentions that you can use any type of pasta. The important thing is that they are boiled according to the instructions on the package before adding the egg mixture. Can I replace kaizer with pressed ham? Yes. The 300 g of kaizer can be replaced with 300 g of pressed ham. The ham is cut into cubes and added to the egg mixture after being warmed a bit in the pan. What can I use instead of parmesan? Parmesan can be replaced with cheese. You can add it to the eggs and also use it on top of the pasta when serving. When are the eggs added? The beaten eggs with salt, pepper, and parmesan are added over the drained pasta, left in the same pot on the stove. Then they are mixed until the egg is cooked and the mixture is evenly distributed. Can the recipe be made without kaizer? The basic recipe includes kaizer or pressed ham, and these give flavor and consistency to the dish. If omitted, it is no longer the same recipe, as only pasta and the egg mixture with cheese remain. Nutritional values The values are estimated, as the amount of parmesan is not specified, and the nutritional content varies depending on the type of pasta, kaizer, and ham used. For the entire recipe, prepared with 400 g of dry pasta, 4 eggs, 300 g of kaizer, and a usual amount of parmesan, the estimate is: Calories: approximately 2,700-3,300 kcal Protein: approximately 115-140 g Carbohydrates: approximately 275-310 g Fats: approximately 90-125 g These values are for the entire amount, not for an individual serving. If the dish is divided into four servings, a serving would have approximately 675-825 kcal, with variations depending on the exact ingredients and the amount of parmesan used. Storage and reheating Pasta is best served immediately after the egg is cooked and the mixture is still fresh. If portions remain, keep them in the fridge in a closed container and consume them as soon as possible. When reheating, heat only the portion you need, as the egg and pasta can change texture if reheated multiple times. The dish is not as pleasant after storage as when served immediately, but it can still be consumed later if properly refrigerated.

Carbonara Pasta

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