Pasta with Creamy Carbonara Sauce
Made with a few simple ingredients this Pasta with a Carbonara sauce is a great alternative to pasta in a tomato sauce.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Entrées
Cuisine: Italian
Keyword: carbonara sauce, pasta
Servings: 4
Calories: 616kcal
- 250 g pasta
- 4 eggs lightly beaten
- ½ cup parmesan cheese grated
- 250 grams pancetta or prosciutto or bacon
- 1 teaspoon salt for pasta water
- 2 sprigs of parsley
- 6 cups water for boiling pasta
- 2 teaspoons of butter
- 1 garlic clove chopped
- pepper to taste
Whisk eggs and cream in a small bowl until smooth. Set aside.
In a large fry pan, brown pancetta and garlic.
In a large saucepan boil water. Once the water has come to a boil, add salt and pasta and cook pasta until al dente (soft but not mushy having a little bit of a crisp) about 7 to 10 minutes.
Using a pasta scoop, scoop the pasta from the pot into the frypan with the pancetta. If draining the pasta, reserve ½ cup pasta water add to the fry pan with the pasta. (While the heat is off).
Add the butter and let melt. Add egg mixture and cheese and stir pasta until well combined and creamy.
The egg should cook to a creamy consistency with the heat of the pasta. However, if you want it cooked more, turn the heat on and cook to your preference.
Remove from heat and garnish with parsley.
Serving: 1/4 of Product | Calories: 616kcal | Carbohydrates: 32g | Protein: 21g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 24g | Cholesterol: 247mg | Sodium: 877mg | Fiber: 2g | Sugar: 1g