Spaghetti Carbonara is a very tasty dish, it has a good popularity all over the world. For Carbonara, you need to choose such slices of bacon, where there is more meat and less fat. If there is a lot of it, it will make the paste too heavy by melting when cooking. You can suppress the garlic and throw it into the frying pan. Spaghetti Carbonara with red onion.
But in order for the dish to acquire a refined, barely perceptible flavor, it is enough to fry the garlic slices in oil and remove them from the pan after a couple of minutes. You don’t have to use spaghetti Carbonara in your recipe — choose your favorite pasta from 500 different types of pasta. But only from durum wheat.
Ingredients. Spaghetti Carbonara with red onion.
For two servings
Spaghetti 8.82 oz (250 g)
Butter 2 tablespoons
Garlic 2 cloves
Red onion 1 head
Bacon 3.53 oz (100g)
20% cream 1 Cup
Grated Parmesan cheese 3 tablespoons
Chicken egg 4 pieces
Salt to taste
Ground black pepper to taste
ENERGY VALUE PER SERVING
Calories 1158 kcal
Protein 46.5 grams
Fat 61 grams
Carbohydrates 101.8 grams
Cooking time 20 minutes
Boil water in a large saucepan and cook the pasta until al dente. Usually, you need to cook it for a minute less than indicated on the pack.
While the pasta is cooking, melt the butter in a pan and fry the finely chopped onion, garlic and bacon on it. Until soft and until a distinct garlic and fried-bacon smell.
Remove the pan from the heat and in a deep bowl, whisk the four egg yolks with the cream and grated parmesan. Add salt and pepper to the mixture and whisk again.
Ready spaghetti dumped sauteed with onions and garlic and bacon bits. Pour in the cream, yolks and parmesan mixture and mix. And serve immediately, sprinkled with freshly grated cheese and ground black pepper. Spaghetti Carbonara with red onion.
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