Sauce “Carbonara” with Cream
by Editorial Staff
Today I decided to pamper my family and make a restaurant-accented dinner. Here’s how to make Carbonara sauce with cream. Naturally, I will cook the sauce along with the pasta, as expected.
Cook: 40 mins
Servings: 4
Ingredients
- Pasta / Spaghetti – 200 Grams
- Cream – 50 Milliliters
- Parmesan – 150 Grams
- Eggs – 2 Pieces
- Bacon – 150-200 Grams
Directions
- We’ll start making pasta by placing a pot of water on the stove. Boil water. Throw spaghetti into salted (optional) water. We will cook according to the instructions on the package. The spaghetti should be neither too tough nor too soft. Something in between. They will reach after cooking.
- While the pasta is boiling, prepare the sauce. Break 2 eggs, put the whites in the refrigerator. Make meringues out of them later, we won’t need them. Rub the parmesan on a fine grater. Beat the yolks with half the grated cheese. Add heavy cream. Salt, pepper. Beat with a fork. Pasta sauce “Carbonara” is ready!
- Cut the bacon into cubes or strips thinly. Drain the spaghetti water. Put the bacon in the pasta pan. Next, immediately pour in the sauce and mix rapidly. It’s important to mix the spaghetti, bacon, and sauce as soon as possible after you’ve drained the water. The hot spaghetti will sprinkle the egg sauce a little.
- Put the pasta on a plate. Sprinkle on top with dried herbs and various spices to your taste.
- Sprinkle each serving with additional grated Parmesan.
Bon Appetit!
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