Lutu-lutuan #6 : Creamy Carbonara

Sometime last week, one of my babes (girl friends from college), Maude, sent a picture of carbonara.

Apparently, I sent her a recipe of carbonara when I first made it years ago. I haven’t cooked carbonara for a long time and I’m not sure how I cooked it back then. I’ll ask for a copy of that recipe next time. 🙂

I showed it to my sister, Ly, and she’s been asking me to cook carbonara since then. Until yesterday, I told her I’d cooked it today.

I searched carbonara recipe online last night. I was looking for the creamy one cooked with eggs. The first carbonara I tasted with eggs was when I went to Moalboal, Cebu. It was creamy and delicious that I thought I’d look for a recipe similar to it but haven’t done until last night. Hehehe.

This recipe is from this site but I made twice the amount of the sauce for the amount of pasta. I cannot remember how was the carbonara I tasted back then but I think this one is a success. 🙂

I made one for 500g pasta but I’ll divide everything into 2 to make a recipe for 250g pasta.

Ingredients:

  • 250 g pasta (fettucine, spaghetti), cooked according package description
  • 4 eggs
  • 150 g thick cream
  • 2/3 cups grated parmesan cheese
  • Salt to taste (about 1/2 tsp salt)
  • Powdered pepper to taste (about 1 tsp pepper)
  • Parsley, chopped
  • 250 g bacon
  • 1 small onion, minced
  • 150 g canned sliced mushroom

Preparation:

  1. Beat eggs, cream, cheese, salt, pepper and parsley in a large bowl and set aside.
  2. Fry the bacon into crisp, crumble and set aside. (I used a pan big enough to handle the sauce and noodles later)
  3. On the same pan, remove bacon grease but leave at least 1-2 tbsp. Saute onion and mushroom and return the bacon.
  4. Lower the heat. Add the cream mixture, stir continuously until the sauce is cooked.
  5. Mix the pasta into the sauce.

Notes:

  • Make sure not to add the cream mixture on high heat or else, you’ll get creamy scrambled eggs instead. 😂
  • You can make use of the hot pasta water by adding a tbsp or two if the sauce gets thicker than what you liked.

Enjoy!

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