Pasta Ala Carbonara
About Pasta Ala Carbonara
Pasta Ala Carbonara: This recipe is a classic of Italian cuisine, originating from Rome. Carbonara comes from Italy, specifically the city of Rome. Traditionally, it is made with hard cheese, pork or veal bacon, eggs, and black pepper. However, in today's recipe, I have used pecorino cheese, black pepper, chopped French parsley, egg yolk, a pinch of salt, and pork pancetta. This dish shouldn't be too salty, as both pancetta and pecorino cheese add their own saltiness. The consistency should be creamy, without the addition of any cream.Although this dish is most commonly made with spaghetti, any type of pasta can be used. It's so simple that anyone can easily cook it at home with minimal preparation time.
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Recipe Time & More
Ingredients
- 350 gm Spaghetti
- 100 gm Pecorino Cheese (grated )
- 2 Egg Yolk
- 100 gm Pork Bacon (or veal bacon)
- 1-2 tsp Salt (or as per taste)
- 2 gm Black Pepper (or as per taste)
- 10 ml Olive Oil
- 15 gm Parsley (coarsely chop )
- 5-6 leaves Basil (fresh, for garnish)
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Instructions
- Collect all the ingredients with required tools including non stick pan, knife, pot & tong. Making preparation of all ingredients and equipment helps to make work easier, faster & efficient.
- Put a pot filled with water and addition of salt on it, boil it vigorously. Adding salt in water helps to elevate the taste in pasta itself and there is no requirement of adding extra salt.
- When water is boiling place a pasta spaghetti and add touch of oil so that pasta will not stick to one another.
- Take a non stick pan put on a stove. Add little bit of olive oil when its hot ad chopped bacon and saute it.When bacon looks crispy and golden brown in color add the pasta water little bit to create sauce consistency.
- After that put the boiled spaghetti on the bacon sauted pan and toss it well so that the bacon gets mixed well with spaghetti.
- Now its the right time to add the mixture of pecorino, parsley, pinch of pepper yolk and dash of stock. mix it wll the mixture add it to the pasta and gradually toss it well using long tong or fork so that the sauce will be creamy.
- Finally check the consistency of pasta sauce if it looks thicker than add dash of hot pasta water to make it loose again and finish the dish with touch of parsley and garnish with fresh basil.
Recipe Notes
- For more easier you can boil the pasta in advance and cool it with running cold water and strain it, put in refrigerator.
- Ingredients can be prepped earlier in advance for quick cooking.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 910kcal | Carbohydrates: 134g | Protein: 42g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 246mg | Sodium: 1831mg | Potassium: 513mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 10mg | Calcium: 611mg | Iron: 4mg
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Thanks for the inspiration! Looks tasty.
Absolutely delicious! Can’t wait to try it.
This is perfect! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.