Carbonara
Carbonara or Pasta alla Carbonara is an Italian pasta dish that consists of eggs, cheese, bacon and black pepper. The name came from the Italian word “carbonaro” which means “charcoal burner” and many believe that this dish was made initially by Italian charcoal workers.
Traditionally or even proper Italian version does not add cream into its ingredients and usually dependent on eggs as the base sauce; it is cooked with pasta in really low temperature to maintain its liquid state. In countries outside Italy cream is widely used like in United States, France, Spain and the United Kingdom, other vegetables are added as well and the most common one are mushrooms.
I tried both cream and non-cream versions, I even remembered my mom always make the non-cream version when I was a child. Personally I love the version that uses cream, how about you what version of Carbonara do you like?
Ingredients
300g rasher bacon, roughly chopped
250ml cream
1/2 cup water
3 cups sliced button mushrooms
3 eggs, beaten
grated parmesan
4 cloves garlic, minced
1 small white onion, finely chopped
olive oil
freshly ground black pepper
fettuccini or spaghetti noodles
Method
1. Cook pasta less 2 minutes according to packet instructions.
2. In a pan add oil then fry bacon pieces until crispy. Remove everything from the pan including the oil, drain bacon then set aside.
3. Add some bacon oil back to the pan then sauté garlic and onions, cook until onions are soft.
4. Add mushrooms and stir fry for two minutes, adding bacon oil if needed.
5. Turn heat on high then add cooked pasta, cream, water and bacon then bring it to a boil.
6. Turn off heat then add beaten eggs, lots of grated parmesan and lots of freshly ground black pepper. Mix well and let the residual heat cook the beaten eggs.
7. Serve immediately and top with grated parmesan cheese.
I will try this for the weekend Raymund, but without the bacon. I like the combo of eggs inside and am sure my hubby will love it, simple and perfect.
I’m not fond of white sauce but I love crabonara with lots of bacon…
love your dishes…this one looks super yummm..:P
Tasty Appetite
Mmmmm yuuuum! This looks absolutely divine! I love the addition of mushrooms, and yes I’m definitely with you, cream in my carbonara all the way!
Love this pasta – it’s really all about the bacon and egg combo. I tend to go with just a small splash of milk or cream in carbonara.
I love your version. I used two tablespoons of cream when I made mine, so very little. This dish is great, but can be so heavy sometimes. I like it as a first course. Great post.
I’ll always opt for cream, in my coffee, in pasta, in soups, scrambled eggs … yep, butter and cream for me! This looks wonderful, yum!
I love your version of carbonara – all the wonderful comfort flavours in one dish.
Mandy
Have a happy week.
This is my favorite type of comfort food. I really do need to eat this amazing looking dish right now. Cheese, bacon, pasta…how could you go wrong?
Can’t do without the cream in carbonara…just makes it sooo much better.
Mmm I’m a sucker for carbonara pasta. So hearty and delicious. I agree with Jed, gotta have the cream!
I am for the cream version too, though have also had it with just the eggs.. very tasty! c
A favourite of mine…no cream for me, but a double dose of grated cheese on top, and I love the orginal ingredients…however I also add buttered garlic breadcrumbs on top.ooh la la !
MMMMMmmmm! I love Carbonara – especially the cream version. I’ve been on a sauce making kick lately too. I think I’ll be adding this one soon.
What a tasty classic! Great work!
I love carbonara, looks yummy! I like it without cream better, but I’m sure yours is delicious!
This Carbonara looks absolutely amazing. I think I will have to save this recipe. And of course I love the bacon added
This is one dish where simplicity speaks for itself…
Love your Carbonara……
DELICIOUS!!!!
Thanks to you I got huge craving for this! Making this for sure this week!
no mushrooms in true carbonara
I agree thats why I did not add that on my description, thats even how my mom used to cook it. This version is more Americanized thats why it have the mushrooms.
this is what we used to call: WHITE spaghetti….
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