Recipe: Yummy Pasta Carbonara

Pasta Carbonara. Traditional Spaghetti alla Carbonara This [recipe] comes right from Italy. We use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined. You can have Pasta Carbonara using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pasta Carbonara

1. You need 1 packet of Taglietelle Pasta.
2. It's 400 gm of diced bacon.
3. You need 2 of Portabello Mushroom.
4. You need 1 cup of double cream.
5. Prepare 1 bunch of coriander.
6. Prepare 2 of eggs.
7. Prepare 2 cloves of garlic.

Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Pasta Carbonara instructions

1. Boil Pasta in salt water and butter till el dente.
2. In seperate pan/wok, fry the diced bacon till dry..
3. Add the portabello mushrooms, garlic, and diced onions to the fried bacon..
4. Once cooked, add the pasta to the bacon mushroom mix and stir..
5. In a seperate bowl, mix the two eggs and cream and milk and add to the pasta bacon mushroom mix.
6. Add coriander at the end for garnish. And enjoy your pasta carbonara.

Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes from. The word carbonara in Italian has to do with charcoal so many theories of the origin involve coal miners making the dish. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.