Pasta Carbonara recipe

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Pasta Carbonara recipe

Pasta Carbonara recipe

Pasta Carbonara recipe
Carbonara became a classic Italian dish during World War II, when the Italians discovered that American service men liked eggs and bacon. Using thick cut bacon simulates the texture of pancetta but gives the sauce a better flavor.

Ingredients of Pasta Carbonara recipe
1/4 cup Mushroom sliced
1 teaspoon Shallot minced
1 teaspoon Butter
1/2 teaspoon Olive oil
3 slices Bacon thick
2 tablespoons Sour cream
1 Egg
2 tablespoons Parmesan
Black pepper freshly cracked

Preparation of Pasta Carbonara recipe
In a separate sauce pan, place butter and olive oil. Heat until the butter is frothy, then add the shallots and mushrooms. Saute until the mushrooms are browned on the edges and have given up some of their water.

Cook bacon til crisp and chop into small pieces. The microwave works well for this. Do not throw away bacon fat.

In a large pot, boil water and cook pasta until al dente. Drain pasta and reserve.

Put bacon fat into pot where pasta was cooked. Add sour cream and mix well. Add egg and mix thoroughly. You should have a nice yellow sauce by this time. Add the mushroom mixture and the bacon, and mix. Finally add the pasta and toss to coat.

Pasta Carbonara recipe
Cuisine: Italian
Main Ingredient: Pasta

Pasta Carbonara recipe
Servings: 2 Servings