Recipe of Carbonara Recipe With Cream And Peas

Italian Carbonara With Bacon

I add cream, mushrooms and peas without apology.

Recipe Summary Italian Carbonara With Bacon

Truly authentic Italian carbonara with bacon coal miners' recipe.

Ingredients | Carbonara Recipe With Cream And Peas

1 (16 ounce) package spaghetti

12 slices thick-cut, applewood-smoked bacon

2 tablespoons olive oil, divided

1 onion, finely chopped

2 large cloves garlic, minced

¼ cup dry vermouth

1 cup shredded Parmesan cheese

½ cup whipping cream (Optional)

4 eggs, beaten

1 tablespoon ground black pepper

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.

Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.

Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Info | Carbonara Recipe With Cream And Peas

prep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 servings

TAG : Italian Carbonara With Bacon

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Creamy,