Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream.For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3. For 2 servings. Recipe by Bi-jo

Easy pasta that is ohhhh so satisfying !!

I usually cook this with bacon not ham, but yesterday was Easter and we always have way too many leftovers! So throwing it in a pasta dish was my plan!

Super easy, real tasty

#myitalian #worldonplateCarbonara is an Italian pasta dish from Rome. The ingredients consist of pancetta / guanciale (or can be replaced with smoked bacon), egg / egg yolk mixed with hard cheese such as Parmesan or Pecorino Romano and black pepper. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Which kind of pasta would you prefer?If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds.Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29

My husband was sad that all of the closest Quiznos were either turned into Subways, or simply closed. He really liked the Chicken Carbonara Sub. I took a few recipes and put them together to make his favorite sub a pasta dish. He no longer craves Quiznos.

Parmesan cheese is expensive, and heavy cream is full of calories, but, I want to eat a rich carbonara!That's when I decided to make some with ingredients that I could use without worrying about my wallet too much.This is a hit with my friends whenever I share the recipe with them!To prevent the egg yolk from cooking too much, turn off the heat when adding the ingredients.If it's too watery, heat on low for a bit and mix until it's the consistency you'd like.If you keep sliced garlic in the refrigerator, you can easily use it at any time! Recipe by Mayunomiya

I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.

its my own way on how to cook a creamy carbonara for the coming Christmas