Carbonara pasta sauce with cream

Name: Carbonara pasta sauce with cream
Total time: 20 min
Yield: 3
Ingredients: 200 ml Cream; 2 Egg yolks; 120 g Bacon; 35 g Parmesan; 1 tablespoon Olive oil; 1 cloves of garlic Garlic; to taste Salt; to taste Ground black pepper

Delicate, with a pronounced taste, popular not only in Italy! The sauce for Carbonara pasta with cream is quite simple and straightforward to prepare. But there are still some subtleties that will allow you to get an absolutely perfect, very tasty and delicate gravy. Lovers of Italian cuisine will definitely appreciate it!

339

12846

Evelyn Williams

Recipe author

Calories

518kcal

Protein

14g

Fat

33g

Carbs

3g

*Nutrition per serving

Ingredients

Servings: 3

200ml

2

120g

35g

1tablespoon

1cloves of garlic

to taste

to taste

Step-by-step preparation

Cooking time: 20 mins

STEP 1
How to make Carbonara pasta sauce with cream? Measure out the required ingredients. For the sauce, it is preferable to use light-fat bacon. I have carbonate with a small layer of fat. Egg yolks must be fresh.
STEP 2
Choose the shape you want to cut your bacon. You can cut into small strips or thin small slices.
STEP 3
Peel the garlic and wash it. I don’t leave garlic in the sauce, so I cut it into thin slices. If garlic is welcome in the sauce, finely chop the clove.
STEP 4
Grind Parmesan on a fine grater.
STEP 5
Heat olive oil in a frying pan and add chopped bacon. Fry the bacon over medium heat, stirring occasionally, until lightly browned. If the bacon is too fatty, you can omit or add less oil.
STEP 6
Place garlic in the pan. Cook the bacon and garlic, stirring, for 1 minute until the sauce acquires a light piquant aroma. I removed the garlic from the pan. If desired, finely chopped garlic can be left in the sauce.
STEP 7
In a suitable sized bowl, beat the yolks. To do this, use a whisk or fork.
STEP 8
Combine the yolks with cream, beat until smooth.
STEP 9
Pour the yolks and cream into a separate frying pan. Over low heat with constant stirring, bring the mixture until slightly thickened. It is very important to do this over low heat. At high temperatures, the yolks and cream may curdle and lumps will appear in the sauce, which will spoil its appearance and taste.
STEP 10
Add fried bacon to the thickened mixture and stir.
STEP 11
Add grated cheese to the sauce. Over low heat, stirring constantly, bring the mixture until the cheese is completely melted. If desired, salt the sauce and add black pepper. I didn't add any salt because the pasta is cooked in salted water and the parmesan gives the sauce a salty, tangy taste.
STEP 12
Carbonara pasta sauce is ready. The consistency should be like not very thick sour cream. If cream of lower fat content was used, the sauce may turn out less thick. The thickness can be adjusted by adding more cheese. If the sauce, on the contrary, is too thick, dilute it with the hot water in which the pasta was cooked.
STEP 13
At the same time, place the hot cooked pasta into the sauce, stir and serve immediately, sprinkled with finely chopped herbs and grated Parmesan. Bon appetit!