Traditional recipes

Carbonara pasta

Carbonara pasta

These days you made me crave your pasta ... :-P I'm coming now with my Carbonara recipe. I saw it 2-3 years ago on the net (don't ask me on which site, because I don't know anymore) and it stuck in my heart.
Worth a try!

  • 1 bag of pasta 400 g,
  • 350 g kaizer or smoked bacon,
  • 3-4 eggs,
  • 350 g grated cheese,
  • 50 g of butter (for frying),
  • delicate,
  • chopped basil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Carbonara paste:

Put the pasta to boil according to the instructions on the bag. During this time, grate the cheese, beat the eggs and add a little delicacy and basil to taste.

Cut the kaiser or the peasant ham into small cubes and fry a little in butter.

Remove the pasta and drain. Put in the same pot. Put on the fire and gradually add the kaiser; eggs stirring continuously and at the end after they have bleached (the egg has set) add the grated cheese, mix once more, put the lid on, turn off the heat, leave for 2-3 minutes with the lid on without the fire.

Serve hot garnished with dried basil on top

Tips sites

1

If the smoke is too salty, you do not have to add it delicately to the pasta.


Spaghetti Carbonara recipe with cream

Preparation Spaghetti carbonara recipe with sm & acircnt & acircnă:

The spaghetti is boiled following the instructions on the package. Put a pinch of salt and a tablespoon of butter (margarine) in the spaghetti water. Cut the bacon into thin strands and cook in 2.3 tablespoons of oil. When it starts to brown, add the finely chopped garlic. Cook everything until the garlic turns golden. In a bowl, beat the eggs well with a pinch of salt, add the Parmesan cheese and mix until it becomes a paste. Incorporate the cream and mix everything. Add everything over the browned bacon. Stir gently and continuously on low heat for 3-4 minutes. until the egg coagulates easily. Add over the pasta to each portion.

A delight!! I hope you like the Carbonara Spaghetti recipe!

Spaghetti Carbonara recipe with cream

Preparation Spaghetti carbonara recipe with sm & acircnt & acircnăȘ Boil the pasta following

Spaghetti Carbonara recipe with cream

Preparation Spaghetti carbonara recipe with sm & acircnt & acircnă: Boil pasta according to


Fasting carbonara pasta - recipe

ingredients

• 160 g of spaghetti
• 160 g of mushrooms, cut into slices
• 2 cloves of garlic
• 160 g of spinach
• 1 bunch of parsley

Ingredient sos carbonara

• 120 g of cashews
• 8 tablespoons of soy milk
• 1 teaspoon of yeast
• salt and pepper

Put the cashew nuts in a bowl. Cover them with hot water and leave them to hydrate for at least 60 minutes.

Meanwhile, boil the spaghetti following the instructions on the package. Peel and chop the mushrooms and garlic and fry them in a deep pan with a little oil for about 10 minutes. Add the finely chopped spinach and parsley. After 5 minutes, remove the pan from the heat.

To prepare the carbonara sauce, place the soaked cashews (rinsed with clean water beforehand) in the bowl of the food processor. Add soy milk, yeast, salt and pepper to taste. You can also add other spices, such as oregano, thyme or basil.

Process for a few minutes, until the cashew nuts are finely ground and everything turns into a fine sauce.

After the pasta has boiled, drain the water and add it to the pan with the mushrooms. Add the carbonara sauce and mix lightly.

Carbonara pasta can be served with fresh parsley on top.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Pasta Carbonara

Ingredients

  • pinch of salt for the water
  • 4.5 oz (125g) bacon, cut into thin batons
  • 2 egg yolks
  • 1 whole egg
  • 3 oz (80g) freshly grated pecorino roman cheese
  • Freshly ground black pepper
  • 1/2 pound (225g) bucatini or spaghetti

Instructions

  1. Lightly season pasta water in a large pot and begin heating.
  2. Meanwhile, in a nearby pan (do not preheat), add the guanciale pieces. Let the guanciale cook on low heat 10-15 minutes (moving around if needed), or until it's red and crispy, and the fat has rendered out.
  3. While waiting for the water to boil and the guanciale to cook, whisk together the egg, 2 egg yolks, and pecorino romano cheese in a large bowl. Add a bit of black pepper.
  4. When the guanciale is crispy, remove from the pan with a slotted spoon, but leave the grease in there. Turn off the heat on the pan.
  5. When the water is boiling, cook until the pasta is al dente. Make sure to reserve about a cup of pasta water right before draining (or use tongs to remove the pasta without draining).
  6. When the pasta is done, add it to the pan with the guanciale grease and turn the heat back on. Mix it up 30 seconds to a min with a dash of pasta water.
  7. Add a trickle of pasta water to the egg and cheese mixture, mix quickly, then add the hot pasta to the bowl. Mix it all up, and add more pasta water if the consistency is not loose enough. If the sauce feels too wet, you can add a bit more cheese, but it will also thicken a bit as it sits.
  8. Add the guanciale in, and serve immediately with a bit of black pepper.

Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.

Comments

Your recipes are absolutely amazing. I love how you describe everything so detailed and on your tiktok you can just see how much fun you have in what you & # 8217re doing!
You are incredible!
& lt3

It was perfect. I’d had the ingredients ready to go but didn’t have a confirmed recipe. Saw the instructions on IG while my children watched over my shoulder, and that sealed the deal. Thank you for a simple and delicious recipe.

In Spain we are used to a Carbonara with cream, bacon, mushroom and onion. Everyone knows it's not the original recipe, but we don't bother trying it either. And the truth, EXCELLENT! Very fast and much finer on the palate. To clean the dish with your tongue.

Awesome! Very easy and quick to make and much better than fake Carbonaras that we see all around.


Pasta Carbonara

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to the brim, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and bacon. Brown the bacon for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. 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. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.


How many calories does carbonara pasta have?

I went out with a friend to have lunch on a terrace in Cluj. All good and beautiful, we were already enjoying a coffee while studying the menu and we got to pasta. To my surprise, I noticed that the menu showed the nutritional information for each dish. Respectively the calories, but also the amount of carbohydrates, fats and proteins contained. And, speaking of a friend, I would also ask for a law so that it is everywhere we eat.

The first on the list were carbonara pasta, probably the most popular pasta recipe. You realize that having so often contact with the nutritional values ​​of foods and ingredients, I have a rough idea of ​​how many calories a preparation could have. But I admit that I stared at the menu for a few seconds when I saw in front of them a number just past 2000. That is 2000 kcal, one serving of pasta, one meal.

To get along. My energy requirement for the whole day, at about 50 kg of mine, is somewhere around 1600-1700 kcal. Which I take from 3 different meals and a snack. If you have several kg, you need a few more calories per day, but still 2000 kcal at one meal I don't think you need much. Exception only for performance athletes or those who practice very hard physical work.

Given the fact that restaurants try to please customers by offering them more generous portions of food, I was now thinking of analyzing a portion of pasta carbonara, let's say normal quantity, to see how many calories it contains.

A classic carbonara pasta recipe can usually contain the following ingredients

  • 100 g spaghetti, dried - & gt371 kcal, of which 2 g fat, 75 g carbohydrates, 13 g protein
  • 25 g pancetta - & gt110 kcal, of which 9 g fat, 1 g carbohydrates, 4 g protein
  • 2 Lg of olive oil - & gt238 kcal, of which 28 g fat, 0 g carbohydrates, 0 g protein
  • 1 egg - & gt 63 kcal, of which 4 g fat, 0 g carbohydrates, 6 g protein
  • 30 g grated Parmesan - & gt 121 kcal, of which 8 g fat, 1 g carbohydrates, 11 g protein
  • Total: 903 kcal, of which 51 g fat, 77 g carbohydrates, 34 g protein

The nutritional values ​​for each ingredient are according to the Nutritiondata website.

Of course, this is just an indicative example. There are many variations of carbonara recipes and the nutritional values ​​are different. Some may have more calories, some less.

But what I'm trying to say is that it's still a little too much. Even 900 kcal. If you have an accelerated metabolism due to more developed muscle mass, you usually run a few kilometers a day or practice, say, climbing a mountain, you may have the opportunity to burn all those calories. If not, and you often eat such dishes, you will most likely store them in the form of fat, on the hips or thighs.

If you really want to eat a portion of pasta carbonara once in a while, eat slowly and enjoy them. And if it happens that, when you have eaten half a portion (or at any time), you feel a feeling of satiety, stop eating there. Your body sends signals to you when you have eaten enough and it is good to listen to it.


Pasta Carbonara

Ingredients

  • pinch of salt for the water
  • 4.5 oz (125g) bacon, cut into thin batons
  • 2 egg yolks
  • 1 whole egg
  • 3 oz (80g) freshly grated pecorino roman cheese
  • Freshly ground black pepper
  • 1/2 pound (225g) bucatini or spaghetti

Instructions

  1. Lightly season pasta water in a large pot and begin heating.
  2. Meanwhile, in a nearby pan (do not preheat), add the guanciale pieces. Let the guanciale cook on low heat 10-15 minutes (moving around if needed), or until it's red and crispy, and the fat has rendered out.
  3. While waiting for the water to boil and the guanciale to cook, whisk together the egg, 2 egg yolks, and pecorino romano cheese in a large bowl. Add a bit of black pepper.
  4. When the guanciale is crispy, remove from the pan with a slotted spoon, but leave the grease in there. Turn off the heat on the pan.
  5. When the water is boiling, cook until the pasta is al dente. Make sure to reserve about a cup of pasta water right before draining (or use tongs to remove the pasta without draining).
  6. When the pasta is done, add it to the pan with the guanciale grease and turn the heat back on. Mix it up 30 seconds to a min with a dash of pasta water.
  7. Add a trickle of pasta water to the egg and cheese mixture, mix quickly, then add the hot pasta to the bowl. Mix it all up, and add more pasta water if the consistency is not loose enough. If the sauce feels too wet, you can add a bit more cheese, but it will also thicken a bit as it sits.
  8. Add the guanciale in, and serve immediately with a bit of black pepper.

Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.

Comments

Your recipes are absolutely amazing. I love how you describe everything so detailed and on your tiktok you can just see how much fun you have in what you & # 8217re doing!
You are incredible!
& lt3

It was perfect. I’d had the ingredients ready to go but didn’t have a confirmed recipe. Saw the instructions on IG while my children watched over my shoulder, and that sealed the deal. Thank you for a simple and delicious recipe.

In Spain we are used to a Carbonara with cream, bacon, mushroom and onion. Everyone knows it's not the original recipe, but we don't bother trying it either. And the truth, EXCELLENT! Very fast and much finer on the palate. To clean the dish with your tongue.

Awesome! Very easy and quick to make and much better than fake Carbonaras that we see all around.


Here & # 8217s what you & # 8217ll need for this AIP Pasta Carbonara:

  • zucchini & # 8211 the magical ingredient that is blended into a creamy sauce
  • apple cider vinegar & # 8211 adds a slightly acidic taste to the dish and cuts some of the richness of the bacon
  • yellow onions and garlic & # 8211 sautéed in olive oil to add a classic base of flavor to the dish
  • dried thyme, sea salt and extra virgin olive oil
  • turmeric & # 8211 a pinch is all you need to give this sauce that characteristic yellow color in lieu of egg yolks (totally optional)
  • tapioca starch & # 8211 used to thicken the sauce
  • cured pork & # 8211 guanciale, pancetta or bacon (ensure these are AIP-compliant & # 8211 cured only with salt)
  • AIP-compliant pasta & # 8211 try my AIP hand-rolled pasta or buy this AIP sweet potato / cassava pasta or cassava pasta

To make this dish, boil your pasta as per instructions and set aside. In a large skillet, sauté the onions, garlic and zucchini in olive oil with the salt and dried thyme. Once soft, add these ingredients to a high powered blender along with apple cider vinegar, water, tapioca starch and turmeric. In the same skillet, add your cured pork or bacon and sauté until crispy. Return sauce to pan over low heat, add pasta and stir consistently. The tapioca starch will cause the mixture to thicken some more. Remove from heat and serve warm. If you've reintroduced black pepper into your AIP diet, it's a great and classic topping to this dish.

Vegan or vegetarian? Try subbing the pork with some sautéed portabello mushrooms!

If you try this AIP Pasta Carbonara recipe I would love it if you would give the recipe a star rating and review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.


  • 300 grams of spaghetti
  • 200 grams of sheep cheese
  • 100 grams of bacon
  • 5 yolks
  • 15 grams of butter
  • A tablespoon of black peppercorns
  • A tablespoon of coarse salt

Bring the water to a boil and add salt to it. When the water has reached 100 degrees Celsius, we put spaghetti in it and boil them. It is important that the pasta is "al dente" (slightly firm when chewed). Then, pour the water into a bowl and keep it, and leave the pasta in the pot and cover with a lid.

We grind the cheese and mix it with our yolks. Ideally, we should use a mixer for this. Next, mixing the mentioned products, add a little water in which the spaghetti was boiled. So, it must have a creamy consistency.

Add our sauce to the spaghetti, sprinkling with freshly ground black pepper and fried bacon. Pour a little more water in which we boiled the pasta, mix well and put in plates.


STEP CARBONARA STEP BY STEP I Recipe + Video

Hello dear readers. Today we prepared Carbonara spaghetti! It appeared in the middle of the 20th century in Rome. Carbonara is based on eggs, parmesan (or pecorino), bacon (pancetta or guanceale), black pepper and I like to add a little more liquid cream. I suggest you use homemade eggs as fresh as possible. You can also use any type of pasta you want: fettuccine, rigatone, etc. I really like this recipe because it is prepared quickly and the sauce is creamy and fine. I hope I convinced you of the taste of these pastas and now you run to the kitchen to prepare them. I wish you a tasty day and good appetite!

Ingredient:

  • 250 gr. - tagliatelle, pappardelle, spaghetti
  • 200 gr. - bacon (or bacon)
  • 2 tablespoons - Parmesan + for decoration
  • 70 ml. - liquid cream (18% & # 8211 23%)
  • 2 eggs - chicken
  • 1 egg yolk - chicken
  • 2 cloves of garlic
  • 1 tablespoon - olive oil
  • Salt and black pepper

Difficulty: Small to Medium

Preparation time: 0

Cooking time: 20 minutes

Total time: 20 minutes

Number of servings: 4

Method of preparation:

  1. Boil the water with a little salt in a deep bowl.
  2. Prepare the sauce: Put the 2 eggs and the yolk in a bowl, grate the Parmesan cheese, season with salt and black pepper and mix a little.
  3. When the water starts to boil, put a pan on low heat. Add the pasta to the water and mix so it doesn't stick.
  4. Pour oil into the pan and put the crushed garlic cloves, let it combine for a few seconds with the oil. Then add the diced bacon. Stir in the bacon from time to time. If you see that there is too much fat in the pan (from the bacon), then soak a paper towel in the pan to absorb the excess fat.
  5. When the pasta is ready, keep about 50 milliliters of water in which the pasta was boiled, then drain.
  6. Take the pan off the heat, leave it for about 10 seconds and then add the drained pasta, cream and egg sauce prepared earlier. Stir as vigorously as possible (the eggs should not be able to fry from the bottom of the pan). Then add the pasta water stored earlier and mix a little more.
  7. Serve the pasta immediately on the trays, garnishing with a little grated Parmesan.

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood


How many calories does carbonara pasta have?

I went out with a friend to have lunch on a terrace in Cluj. All good and beautiful, we were already enjoying a coffee while studying the menu and we got to pasta. To my surprise, I noticed that the menu showed the nutritional information for each dish. Respectively the calories, but also the amount of carbohydrates, fats and proteins contained. And, speaking of a friend, I would also ask for a law so that it is everywhere we eat.

The first on the list were carbonara pasta, probably the most popular pasta recipe. You realize that having so often contact with the nutritional values ​​of foods and ingredients, I have a rough idea of ​​how many calories a preparation could have. But I admit that I stared at the menu for a few seconds when I saw in front of them a number just past 2000. That is 2000 kcal, one serving of pasta, one meal.

To get along. My energy requirement for the whole day, at about 50 kg of mine, is somewhere around 1600-1700 kcal. Which I take from 3 different meals and a snack. If you have several kg, you need a few more calories per day, but still 2000 kcal at one meal I don't think you need much. Exception only for performance athletes or those who practice very hard physical work.

Considering the fact that restaurants try to please customers by offering them more generous portions of food, I was now thinking of analyzing a portion of pasta carbonara, let's say normal quantity, to see how many calories it contains.

A classic carbonara pasta recipe can usually contain the following ingredients

  • 100 g spaghetti, dried - & gt371 kcal, of which 2 g fat, 75 g carbohydrates, 13 g protein
  • 25 g pancetta - & gt110 kcal, of which 9 g fat, 1 g carbohydrates, 4 g protein
  • 2 Lg of olive oil - & gt238 kcal, of which 28 g fat, 0 g carbohydrates, 0 g protein
  • 1 egg - & gt 63 kcal, of which 4 g fat, 0 g carbohydrates, 6 g protein
  • 30 g grated Parmesan - & gt 121 kcal, of which 8 g fat, 1 g carbohydrates, 11 g protein
  • Total: 903 kcal, of which 51 g fat, 77 g carbohydrates, 34 g protein

The nutritional values ​​for each ingredient are according to the Nutritiondata website.

Of course, this is just an indicative example. There are many variations of carbonara recipes and the nutritional values ​​are different. Some may have more calories, some less.

But what I'm trying to say is that it's still a little too much. Even 900 kcal. If you have an accelerated metabolism due to more developed muscle mass, you usually run a few kilometers a day or practice, say, climbing a mountain, you may have the opportunity to burn all those calories. If not, and you often eat such dishes, you will most likely store them in the form of fat, on the hips or thighs.

If you really want to eat a portion of pasta carbonara once in a while, eat slowly and enjoy them. And if it happens that, when you have eaten half a portion (or at any time), you feel a feeling of satiety, stop eating there. Your body sends signals to you when you have eaten enough and it is good to listen to it.