Usually, carbonara is made with cheese, black pepper, eggs, and panchetta (salted pork), but I decided to make it simply with things at home.I have listed an egg yolk, but you could also use a whole egg. However, make sure to use a small egg if you're using it whole.Adjust the amount of salt for the final seasoning, depending on the saltiness of the bacon. For 1 serving. Recipe by FarmersK

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

We had a potluck at work a couple of days ago and someone brought in a dish that they called carbonara. Now, I'm guilty of being an experimenter myself and making carbonara that's not really carbonara, at least traditionally speaking (see mushroom carbonara, recipe posted previously). But the potluck version was way, way, way out there. In fact, another coworker said it tasted like chicken soup. Which is...weird, but also accurate. The pasta was actually good; it just wasn't carbonara. Anyway, this motivated me to make my own version, sticking much more closely to the dish's roots. The one concession made, out of necessity because it's not a readily available ingredient around here, is the substitution of bacon for the traditional guanciale. Bacon's good, but it's not the same. Don't worry, though, because the pasta still turned out creamy and delicious.

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.

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.

#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

Easy pasta that is ohhhh so satisfying !!

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

Warm, flavorful, filling, & loaded with protein