Pasta al Carbonara
Pasta with a Carbonara Sauce is a great alternative if your are tired of having pasta with tomato sauce. Made with a few simple ingredients that are in your fridge right now, this Pasta Carbonara will be a winner at dinner tonight!
There have been times, when I have stood in front of the fridge and stove and wondered – what am I going to eat or what am I going to make for the family tonight?
I don’t want to slave over a hot stove or spend hours making some rich sauce. Well, how about pasta carbonara? I bet you have the ingredients in your fridge right now. Keep reading to find out what goes into this Carbonara Sauce.
That’s all you need to make Pasta with Carbonara sauce and it will be ready and on the table in less than 30 minutes.
Tips and Tricks to Making this Easy Pasta with Carbonara Sauce
What goes into a Carbonara Sauce?
Open your fridge and take a look for wholesome ingredients like:
- prosciutto, pancetta or bacon (some form of pork, cured)
- cream or milk
- parmesan cheese
Additionally, you can add other ingredients like tomatoes and herbs and spices. If you have ready some of my other posts, you will notice that I tend to venture outside of tradition when it comes to cooking. And, I think that’s ok.
Simple is Sometimes Better
What makes this Pasta with Carbonara sauce so special? Simplicity. This dish comes together in minutes and can literally be made and on the table in less than 30 minutes. You just need a few staples from the fridge like cream, cheese, eggs and cured pork of some kind.
If you want to cut down the fat you can swap out the cream for milk and prosciutto for the bacon.
So what if you don’t have penne, milk or cream? No problem. You don’t need to worry your little head about it. You can interchange these ingredients for any kind of milk like almond or soy and any kind of pasta like rigatoni, spaghetti or even macaroni.
This is another time when you can get creative and use your noodle. Any type of pasta will do
When I’m making a sauce or any type of pasta topper, I like to make the sauce or saute the vegetables in a wide frypan. I’ll cook it up in the frypan and then i’ll add the pasta to the frypan and combine all the ingredients. If you do this, don’t forget to reserve some pasta water.
Pasta water has starch that has been released by the pasta. That starch helps to allow the sauce or pasta topper to stick to the pasta as you mix it in the pan or in a bowl.
I use a large non-stick frypan when I’m making my sauces like this one here. But if you don’t have one exactly like this don’t worry. Just try to use one that is non-stick, that’s the most important thing.
Pasta and the Finish
You’ve gone through all this trouble to make your home made carbonara sauce. Don’t ruin it by pouring it over soggy pasta. Always cook your pasta as directed by the product instructions and remove the pasta when it’s al dente. Al dente means cooked but firm to the bite.
This Carbonara sauce is perfect for penne pasta or a long pasta like spaghetti or fettuccine. But, if you are not into penne, you can pretty much pour it on any type of pasta. Use your noodle to come up with the perfect pasta compliment to this perfect sauce!
And, of course, top your pasta off with Parmigiano Reggiano cheese. Oh and by the way don’t buy cheese that comes in a jar in the grocery isle. All good cheese can be found in the deli-cheese section not on a shelf in an isle.
Store leftovers refrigerated in an airtight container for a maximum of 3 days.
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Recipe Details for this Easy Pasta with Carbonara Sauce
- In a large saucepan boil water. Once the water has come to a boil, add salt and pasta and cook pasta until al dente (soft but not mushy having a little bit of a crisp) about 7 to 10 minutes. Drain pasta and set aside.
- In a large frypan (depending on how many servings you are making) heat up the olive oil and fry bacon until golden brown, drain excess oil (not all of oil). If you are using prosciutto heat up some olive oil and cook a little until it lightens up.
- Add in tomoatores and cook for about 2 minutes. Add eggs and parmesan cheese. Add pasta and continue to took until eggs are almost done. If the mixture is to dry add in some milk (about 1/4 cup at a time). Add parsley. Serve in a bowl. Add shredded cheese to garnish if desired.