Pasta Carbonara. De lekkerste pasta carbonara recepten vind je bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

In a bowl, whisk the eggs with the cheese and some salt and. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Pasta, eggs, cheese, and bacon come together in the ultimate Italian favorite: spaghetti carbonara. You can have Pasta Carbonara using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pasta Carbonara

It's 200 g of pasta of your choice (spaghetti/fettuccine/penne).
You need 50 g of smoked beef/bacon ham (thickly sliced).
You need 1 of medium size onion (sliced).
It's 1 cup of sliced mushrooms of your choice (shimeji/champignon).
It's 1/2 cup of fresh milk.
It's 1 cup of grated cheddar cheese.
You need 1 tbs of butter.
Prepare 1 tbs of olive oil.
You need 1 tbs of all purpose flour.
It's to taste of Salt & pepper.
It's 1 tsp of beef stock (store-bought).
Prepare 1/2-1 cup of pasta water.
You need of Fresh parsley (chopped).

This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far. 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. The Roman tradition provides for the use of spaghetti or rigatoni pasta for carbonara.

Pasta Carbonara step by step

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 more creative versions and the natural evolution of this dish have also led to the use of penne rigate and potato gnocchi. The use of fresh egg pasta, such as tagliolini and tagliatelle, is certainly more American, and the result is still passable. Bring a large pot of salted water to a boil over high heat. Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.