Spaghetti Carbonara stands out as both one of the simplest and most delicious pasta dishes you can prepare. It's deeply rooted in culinary tradition, embodying the essence of classic pasta recipes. I've personally taken the liberty of enhancing this traditional dish by incorporating cream into the recipe, which lends the...
Read more... sauce an even silkier and more luxurious texture. The beauty of this dish is not only in its rich flavor but also in the speed with which it can be brought to the table. For vegetarians, there's good news: this meal adapts wonderfully without the inclusion of bacon, maintaining its delightful taste and satisfying essence. Whether you're looking for a quick weeknight dinner or a comforting meal to share, Spaghetti Carbonara with my little twist is sure to impress and leave you wanting more.
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Tom Founder
* You won’t need egg whites with this recipe, but make sure that you don’t waste them. You can use them in other recipes or just make yourself a quick scramble!
** Skip the bacon for a vegetarian option. If you love bacon, you can consider doubling it.
Cook your pasta (follow the instructions on the box for cooking store-bought pasta) and then drain the water by pouring pasta over the colander.
Important:
Do not leave pasta to rest in the colander. It is still cooking (because of the hot temperature of the pasta) and you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time.
There is nothing better than fresh homemade pasta from scratch. And you will be pleasantly surprised that it doesn’t take much more time than cooking store-bought pasta. The cooking time of homemade pasta is usually just a minute or two!
This recipe can be used for:
● Any kind of pasta
● Includes also lasagna, tortellini, ravioli
● Noodles for soups
● And more!
Note that this basic egg pasta recipe is a great and very tasty universal pasta recipe which works perfectly for all pasta shapes listed below and for many other kinds too. I have had great success in preparing any pasta meal using this dough, so I believe that having a slightly different dough for each kind of pasta is not necessary. However, you can still discover specific pasta dough recipes for certain pasta shapes.
Tom Founder8 egg yolks
¾ cup of heavy cream
½ cup of grated parmesan
1 clove of garlic – grated
1 TSP of salt
¼ TSP of ground pepper
Whisk together until thoroughly combined (about 30 seconds).
Put aside for a later step.
1 medium onion – finely chopped
Sauté together until onions are glossy (about 2 – 3 minutes).
½ LB of bacon
Sauté until you reach the degree of cooking you prefer.
Cooked pasta
Sauté while constantly turning with tongs to ensure the pasta doesn’t stick to the bottom of the pan and the onion and bacon are stirred into it (about 1- 2 minutes).
Egg mixture from step 2.
¼ cup of water for cooking pasta
Cook with constant stirring until the sauce nicely coats the pasta (about 30 seconds to 1 minute).
Remove from the stove and taste. Add salt or pepper if needed.
Place pasta in the center of the plate using tongs (try to create a twist effect during plating).
Sprinkle with grated parmesan and freshly ground salt and pepper.
Optionally, also sprinkle with fresh and choopped chives.
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Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
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