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.
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.
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