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Spaghetti Carbonara |
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It's a tasty, quick, and easy to make recipe for noodles in cream sauce.
You can adapt the recipe to your taste and fridge leftovers; for instance, add mushrooms or use ham instead of bacon.
- spaghetti noodles
for 3-4 servings you need a 500g bag
- bacon strips, let's say 6
- a cup of Philadelphia white cheese (180g)
- 2 egg yolks
- a cup of chicken or vegetable broth
- salt, pepper to taste
careful with salt as we add bacon and broth which are quite salty already
- grated parmesan cheese (to sprinkle the dish before serving)
- if you like you can sprinkle chopped green parsley as well
- Bring a large pot of lightly salted water to a boil; add pasta and cook according to instructions; drain.
I add a tablespoon of oil to the boiling water to avoid noodle clusters - it really works!
Reserve 1/2 cup of the water drained from the noodles - you can use it later on to thin the sauce if it gets too thick.
- Meanwhile prepare the sauce:
- cut bacon (or ham) into strips, or dice it
- in a bowl mix Philadelphia with egg yolks
- place bacon in a large, deep saucepan; cook over medium high heat until light brown, add broth
- Add drained spaghetti noodles to the pan with bacon and mix.
Stir in cheese-yolk mixture; mix well.
Now, in case the sauce is too thick, you can add some of the water drained from the noodles.
- Serve sprinkled with parmesan cheese and optionally parsley.
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Comments |
#1
Naamah
wrote on
2013-10-03 13:35:52
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Super przepis !!! Prosty w szczegolnosci ;-) a danie - przepyszne :) dzieki wielkie !! Polece Go znajomym :-)
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