Updated: Jul 22, 2020
Carbonara is an Italian pasta made with egg, hard cheese, cured pork, and black pepper.
Originally made with pancetta, but not commonly found. So I used bacon, the smoked version of pancetta. The creamy pasta is really delicious and goes well with a glass of white wine. The taste lingers in your mouth for days after you eat it and will make you crave for more every time you think about it.
Prep time: 10 minutes
Cooking time: 30 minutes
250 gms penne rigate
5 slices bacon
1/2 cup sliced mushrooms
2 cloves sliced garlic
1 tbsp olive oil
1 cup fresh cream
1/2 cup grated parmesan cheese
1/4 cup chopped coriander
Salt to taste
Pepper to taste
Cook the pasta in a large saucepan of salted boiling water, usually about 10-12 minutes or until al dente.
Coarsely chop the bacon.
Whisk the eggs, fresh cream, and parmesan cheese together in a bowl.
Heat a saucepan over medium heat, pour the olive oil into the saucepan and fry the garlic for a minute and then add the bacon. Fry for a few minutes till crispy and then add in the mushrooms. Cook for a few minutes.
Turn down the heat and add the drained pasta into the saucepan and pour in the cream and egg mixture.
Stir continuously to avoid the egg from scrambling. Add a cup of the pasta water and stir for two minutes
Season with pepper and salt and garnish with some fresh coriander.
I used penne but you can use any type of pasta that is available.
You can add other vegetables like peas, sliced green beans, etc.
Traditionally carbonara is made with pancetta, since it is not commonly available I used bacon. You could also use chicken breasts.
You can throw in some chili flakes to add a hint of spice.
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