Pasta Carbonara with Bacon and Cream
Votes: 6
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Instead of traditional spaghetti, use penne pasta for this Pasta Carbonara. Their tubular shape allows them to absorb even more of the delicious sauce, making this dish a truly enjoyable experience. Cooked al dente, the pasta is tossed with fried pancetta, grated Parmesan, and an egg-cream mixture so quickly and vigorously that the sauce doesn't curdle, but rather becomes smooth and creamy. With a minimum of ingredients, you get an authentic Italian pasta that never goes out of style.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry penne pasta (feathers)
- 450 g pancetta, cut into 2.5 cm cubes.
- 6 eggs, room temperature
- 0.5 cup heavy cream, room temperature
- 1 and 1/4 tbsp. freshly grated parmesan
- 4 tbsp chopped fresh parsley leaves
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Recipes with similar ingredients: penne pasta, Parmesan cheese, eggs, cream, pancetta, parsley
Cooking the dish according to the recipe:
- Heat a large skillet on the stovetop until hot. Add the pancetta and cook until golden and crispy, about 5 minutes. Season with black pepper and remove from the heat.
- In a medium bowl, whisk the eggs with the cream. Season with salt and pepper. Stir in almost all of the Parmesan cheese, reserving 2 tablespoons for garnish.
- Bring 6 quarts of salted water to a boil in a large saucepan. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta in a colander. Don't rinse; you want to preserve the starchiness of the pasta so it will better absorb the sauce. While the pasta is still hot, return it to the saucepan. Add the toasted pancetta and toss well.
- Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still hot so the cream mixture cooks but doesn't curdle. Stir in the remaining Parmesan and finely chopped parsley and serve.
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