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?
300g rasher bacon, roughly chopped
1/2 cup water
3 cups sliced button mushrooms
3 eggs, beaten
4 cloves garlic, minced
1 small white onion, finely chopped
freshly ground black pepper
fettuccini or spaghetti noodles
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.