Creamy Carbonara Recipe
Carbonara was said to have originated from the pasta dish that Italian charcoal workers used to make before, according to food historians.
Servings: 8
Calories: 670kcal
Ingredients
- 500 g fettuccine or spaghetti
- 1 tbsp olive oil
- ¼ cup unsalted butter
- 1 small onion chopped
- 3 cloves garlic minced
- 250 g bacon chopped
- 200 g mushroom sliced
- 400 g pure cream or all purpose cream
- ½ cup mozzarella cheese grated
- ½ cup cheddar cheese grated
- 2 tbsp fresh parsley chopped
- salt
- pepper
Instructions
- In a pot with boiling salted water, cook the pasta according to packaging instruction. Drain and set aside.
- In a wide pan over medium heat, add the olive oil and melt the butter. Sauté the garlic and onion until soft and translucent.
- Add the bacon and mushroom, cook, stirring for 5 minutes or until the bacon is crisp and mushroom is tender.
- Pour the pure cream, bring to boil. Simmer for a minute or until slightly thickened.
- Add the pasta and mozzarella cheese, stir thoroughly. Season with salt and pepper.
- Transfer in a serving plate and top with grated cheedar cheese and chopped parsley.
Nutrition
Calories: 670kcal | Carbohydrates: 49g | Protein: 18g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 170mg | Sodium: 330mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 2mg