Bacon carbonara with parmesan cheese
Indulge in the creamy, savory delight of Bacon Carbonara with Parmesan Cheese. This easy-to-follow recipe combines tender pasta, crispy bacon, sautéed onions, and a luxurious creamy sauce, all topped with freshly grated parmesan. Perfect for a cozy dinner or special occasion, this dish is sure to satisfy your taste buds and impress your guests. Ready in under 30 minutes!
- 01 Apr 2024
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 12 Ingredients
Bacon Carbonara with Parmesan Cheese is a classic Italian dish that combines the savory flavor of bacon with the rich creaminess of a Parmesan-infused egg sauce. This recipe is perfect for a comforting yet elegant meal that can be prepared in under 30 minutes. Whether you're cooking for family or entertaining guests, this dish is sure to be a hit.
Ingredients:
Instructions:
- Fill a large pot with water and add 1 tbsp of salt. Bring it to a boil over high heat.
- Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the rest.
- While the pasta is cooking, cut the bacon into small pieces.
- In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside. Leave the bacon fat in the pan.
- In the same skillet with bacon fat, add the finely chopped onion. Cook until the onion becomes soft and translucent.
- Add 1 tbsp of olive oil if more fat is needed. Season with a dash of salt and two dashes of black pepper. Remove skillet from heat and set aside.
- In a medium bowl, whisk together the eggs, heavy whipping cream, and 1/4 cup of grated parmesan cheese until well combined.
- Return the skillet with bacon and onions to low heat. Add the drained pasta and toss to mix.
- Remove the skillet from heat and quickly pour in the egg mixture, tossing the pasta continuously. This will create a creamy sauce without scrambling the eggs.
- Add reserved pasta water a little at a time if the mixture seems too thick.
- Add the cooked bacon back to the pasta.
- Season with additional black pepper to taste.
- Divide the carbonara among serving plates.
- Garnish with extra grated parmesan cheese.
Tips:
- Use high-quality, freshly grated Parmesan cheese for the best flavor.
- Cook the pasta until it's al dente (firm to the bite) so it holds up well when mixed with the sauce.
- Reserve some pasta water to help in adjusting the sauce consistency if needed.
- Be careful not to overheat the sauce after adding the eggs to avoid scrambling them.
- Stir the pasta continually while adding the sauce to ensure a creamy, even coating.
- Serve immediately for the best texture and flavor.
Bacon Carbonara with Parmesan Cheese is a timeless recipe that brings together simple ingredients to create an incredibly satisfying dish. With a few tips and attentive cooking, you can achieve a restaurant-quality meal right in your own kitchen. Enjoy your delicious carbonara with a side salad or garlic bread for a complete Italian dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 720kcal | 29% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 90g | 26% |
| Fiber 4.99g | 13% |
| Sugar 5g | 5% |
| Fat | |
| Fat 30g | 36% |
| Saturated 11g | 36% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 210mg | 39% |
| Vitamin B1 1.21mg | 100% |
| Vitamin B2 0.79mg | 61% |
| Vitamin B3 11mg | 67% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 310ug | 78% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 2.34mg | 3% |
| Vitamin E 0.98mg | 7% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 180mg | 13% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 90mg | 20% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 570mg | 17% |
| Selenium, Se 100ug | 188% |
| Sodium, Na 6540mg | 436% |
| Zinc, Zn 3.52mg | 32% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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