Rich and Creamy Carbonara

Name: Rich and Creamy Carbonara
Yield: 1 serving
Cuisine: American
Ingredients: 70 grams Pasta; 5 cm Thick sliced bacon; 100 ml Heavy cream; 1 ●Egg; 1 tbsp ●Parmesan cheese; 1 ●Black pepper; 1 tbsp Salt; 1 Olive oil

cookpad.japan @cookpad_jp

Normally, I prefer a light flavored pasta, but I made this when I felt like having Carbonara for the first time in a while This time I used heavy cream for a rich texture.

Use residual heat when combining the sauce with the pasta together. This will allow the egg to very slowly cook, but it’ll prevent the egg from scrambling. Recipe by Tomomon1028

Normally, I prefer a light flavored pasta, but I made this when I felt like having Carbonara for the first time in a while This time I used heavy cream for a rich texture.

Use residual heat when combining the sauce with the pasta together. This will allow the egg to very slowly cook, but it’ll prevent the egg from scrambling. Recipe by Tomomon1028

cookpad.japan @cookpad_jp

Normally, I prefer a light flavored pasta, but I made this when I felt like having Carbonara for the first time in a while This time I used heavy cream for a rich texture.

Use residual heat when combining the sauce with the pasta together. This will allow the egg to very slowly cook, but it’ll prevent the egg from scrambling. Recipe by Tomomon1028

Normally, I prefer a light flavored pasta, but I made this when I felt like having Carbonara for the first time in a while This time I used heavy cream for a rich texture.

Use residual heat when combining the sauce with the pasta together. This will allow the egg to very slowly cook, but it’ll prevent the egg from scrambling. Recipe by Tomomon1028

Saved

Ingredients

1 serving

70 gramsPasta
5cm Thick sliced bacon
100 mlHeavy cream
1●Egg
1 tbsp●Parmesan cheese
1●Black pepper
1 tbspSalt
1Olive oil

Saved

Steps

1

Bring a large pot of water to a boil. Add salt and cook the pasta for 1 minute less than instructed on the package.
2

Put the ingredients marked ● into a mixing bowl and combine well using a whisk.
3

Cut thickly sliced bacon into 1cm pieces. Heat olive oil in the skillet and sauté the bacon.
4

When the bacon browns, pour in heavy cream and simmer until it slowly starting to bubble. Stir together and turn off the heat.
5

Reheat the sauce so it's ready when the pasta is done. Toss the pasta into the sauce and combine briskly while shaking the pan.
6

When everything is combined well, turn off the heat and pour in the egg mixture from Step 2 and mix all together at once in residual heat. Be sure to remove the pan from the heat when pouring the sauce into the pasta.
7

Garnish with black pepper and Parmesan cheese (if desired) and it's done.
8

This is with Rigatoni (80 g). Other thick pasta such as Fettucine works well with this creamy sauce.