Classic Bacon Carbonaro Pasta
Are you craving a hearty and satisfying meal that’s easy to prepare? Look no further than this classic bacon carbonara pasta recipe! This Italian dish is beloved around the world for its rich, creamy sauce made with eggs, Parmesan cheese, and crispy bacon. It’s comfort food at its finest, perfect for a cozy night in or a family dinner.
The origins of carbonara sauce are somewhat mysterious, but it’s believed to have originated in Rome after World War II, when American soldiers introduced bacon and eggs to the locals. Over time, Italians put their own spin on the dish, adding garlic, onions, and other ingredients to make it their own. Today, carbonara pasta is a staple of Italian cuisine, and variations abound depending on the region and personal taste.
Our version of classic bacon carbonara pasta stays true to the original recipe, with a few tweaks to make it even more delicious. We use thick-cut bacon for maximum flavor, and we add a bit of cream to the sauce to make it even richer. The result is a dish that’s decadent and satisfying, with just the right amount of saltiness and creaminess.
In this blog post, we’ll walk you through every step of making classic bacon carbonara pasta, from boiling the noodles to cooking the bacon to whisking together the sauce. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find this recipe easy to follow and delicious to eat. So grab your apron and let’s get started!
Classic Bacon Carbonaro Pasta
Ingredients
- 500 gr Van Wyngaardt Bacon Bits
- 30 ml oil for frying
- 2 Medium Onion finely chopped
- 2 Garlic cloves finely chopped
- Bacon diced
- 125 gr Mushrooms button, sliced
- Salt
- 700 ml white sauce – 650 ml milk 1 tbsp butter and 2 tbsp flour
- Pasta spaghetti
- Parmesan cheese grated
- Fresh parsley finely chopped
Instructions
- Heat the oil in a large pan and fry the onions until soft and transparent. Add the garlic
- Add the bacon and mushrooms and fry until cooked. Set aside
- Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking
- Make a basic white sauce with milk, butter and flour in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened
- Add the bacon mixture to the white sauce and mix through
- Pour the sauce over the pasta and mix through. Garnish with the parmesan cheese and parsley to serve