Pasta Carbonara
Pasta Carbonara. Pasta, eggs, cheese, and bacon come together in the ultimate Italian favorite: spaghetti carbonara. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined.
Ingredients
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It’s 200 g of pasta of your choice (spaghetti/fettuccine/penne)
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Prepare 50 g of smoked beef/bacon ham (thickly sliced)
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It’s 1 of medium size onion (sliced)
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It’s 1 cup of sliced mushrooms of your choice (shimeji/champignon)
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You need 1/2 cup of fresh milk
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Prepare 1 cup of grated cheddar cheese
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You need 1 tbs of butter
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It’s 1 tbs of olive oil
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Prepare 1 tbs of all purpose flour
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Prepare to taste of Salt & pepper
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Prepare 1 tsp of beef stock (store-bought)
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You need 1/2-1 cup of pasta water
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It’s of Fresh parsley (chopped)
Steps
- Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water..
- Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes..
- Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour..
- Lastly, toss the pasta in the sauce. Mix them well..
- Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy!.
The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt.
