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Carbonara Sauce

Carbonara Spaghetti Sauce Recipe

If you look at a spaghetti lover’s recipe book Carbonara sauce is always there. Am I right?

Spaghetti, panchetta and creamy taste of eggs and Parmesan cheese is a taste that pasta eaters are craving often. The spaghetti sauce recipe that is presented here is the one that is using eggs, and is served with spaghetti. You could serve it with lasagna or any other homemade pasta. Carbonara Spaghetti Sauce Recipe sauce got its name from miners (carbonaro Рcharcoal burner in Italian) in Italy that fund a way to prepare a cheap, easy and rich in calories meal.

INGREDIENTS for 6 servings:

500 gr. spaghetti, cooked

2 tablespoons olive oil

4 rather thick slices of panchetta*, cut on cubes or small strips

1 leek, finely chopped

2 large eggs, well beaten

1 clove garlic, finely chopped

1 cup heavy cram

1/2 cup water from the pan where pasta was cooked

1/3 cup fresh parsley, chopped

black pepper and salt to taste

1 cup Parmesan cheese, grated

plus :more Parmesan cheese for serving

Cook the spaghetti as recommended on the package. Keep 1/2 cup of the water.

Fry the panchetta in a heavy bottom skillet until the fat is melted and the meat smells good and is starting to change color. Place panchetta in a small bowl and fry the leek on a medium heat adding small amounts of water until it is creamy and soft. Add the fried pachetta cook for 2 minutes and take the skillet from the heat.

Beat 2 large eggs in a bowl and slowly add the hot water from the pot where spaghetti were cooked. This hot water is going to help you avoid the eggs scrumbled when you add them to the cream and fear less with using row eggs in a pasta sauce.

Take a small sauce pan and cook the heavy cream, Parmesan cheese and parsley until it is warm and cheese is melted, do not bring it to boiling point pleas!. At this point add the eggs slowly and stirringcontinuously.

Now pour this egg sauce in the cooked pasta. Mix well add the panchetta. Mix again and serve in dishes adding more Parmesan cheese on top.

* panchetta is an Italian bacon. It is not smoked and not salted.

Tips:

You can use smoked bacon instead of panchetta but try not to fry it too long until it is crispy.

You can exclude eggs, and add only hot water from the pan where spaghetti pasta was cooked, but increase the amount to 1 cup from 1/2 cup.

Make a thick pasta sauce from heavy cream and eggs and pancheta, excluding the water and bake lasagna.

Menu Ideas