Baltic Maid

Spaghetti Carbonara

Posted on | January 18, 2013 | 5 Comments

Crispy bacon with cream and Parmesan tossed with cooked spaghetti…  what an irresistible and incredibly delicious meal. I admit I ran out of spaghetti so this should probably be called Fettuccine Carbonara then ;-) This is actually quite a popular Italian dish in Germany, or at least it was when I still lived in Germany. I remember my room mates used to make this dish all the time. These guys did not cook very often but they knew this recipe by heart :-)

I also want to thank everyone for their support. Baltic Maid has received over 500 likes on facebook. I am super excited. Thank you. In case you didn’t know that Baltic Maid was on facebook, you do now :-) Here’s my page

Spaghetti  Carbonara

Ingredients

  • 1 lb / 450 g spaghetti (I used fettucini)
  • 1/2 onion, finely chopped
  • 1 garlic clove, grated
  • olive oil
  • 100 g / 3.5 oz smoked bacon, cut into small cubes (I used cubed Pancetta)
  • 200 ml / 3/4 cup + 1 tbsp +1 tsp milk
  • 250 ml / 1 cup plus 2 tsp cream (the recipe asks for cream. I used whipping cream)
  • 1/2 cup freshly grated parmesan
  • salt, pepper
  • nutmeg
  • 2 eggs
  • fresh parsley, finely chopped (optional)

Directions

Cook the pasta al dente.

In the meantime, heat a little bit of olive oil in a large frying pan and add the onion and the garlic. Fry them until the onion becomes translucent. Add the bacon and cook it. Add the milk and bring it to a boil and boil it for a short time. Next add the cream and the Parmesan cheese. Allow the sauce to thicken but avoid letting it stick to the bottom of the pan by constantly stirring it and not letting it cook too long. Take the sauce off the stove.

Generously season the sauce with pepper.  Season to taste with salt and nutmeg.

In a small bowl, lightly beat the eggs with a fork. Add 3 tablespoons of the hot sauce to the eggs and combine. Add 3 additional tablespoons of the sauce to the egg mixture and combine. Then pour the eggs into the pan with the hot but not boiling sauce. Stir it well but don’t cook the sauce anymore. Add fresh parsley if desired.

Drain the pasta and add it to the sauce and combine everything.

Guten Appetit!

Recipe slightly adapted from Chefkoch.de

Spaghetti  Carbonara

Zutaten

  • 450 – 500 g Spaghetti (Ich habe Fettucini verwendet)
  • 1/2 Zwiebel, klein gehackt
  • 1 Knoblauchzehe, zerrieben
  • Olivenöl
  • 100 g geräucherter Speck, in kleine Würfel geschnitten (ich habe Pancettawürfel verwendet)
  • 200 ml Milch
  • 250 ml Sahne
  • ca. 1/2 Tasse frisch geriebener Parmesan (1Tasse = 240 ml)
  • Salz, Pfeffer
  • Muskatnuβ
  • 2 Eier
  • frische Petersilie, klein gehackt (muss nicht, aber kann verwendet werden)

Zubereitung

Die Nudeln biβfest kochen.

In der Zwischenzeit, ein wenig Olivenöl in einer Pfanne erhitzen und die Zwiebel und den Knoblauch hinzufügen. Braten bis die Zwiebelstückchen glasig werden. Den Speck hinzufügen und mitbraten lassen. Dann die Milch in die Pfanne gieβen und unter ständigem Rühren zum Kochen bringen und für kurze Zeit kochen lassen. Als nächstes die Sahne und den Parmesan hinzufügen. Die Sauce unter ständigem Rühren andicken lassen ohne sie jedoch am Boden der Pfanne ansetzen zu lassen. Die Sauce vom Herd nehmen.

Groβzügig mit Pfeffer würzen und dann nach Geschmack Salz und Muskatnuβ hinzufügen.

Die Eier mit einer Gabel in einer kleinen Schüssel verquirlen. 3 Eβlöffel der heiβen Sauce hinzufügen und unterrühren.  3 weitere Eβlöffel der Sauce hinzufügen und unterrühren. Die Eiermischung dann in die Pfanne mit der restlichen heiβen, aber nicht kochenden Sauce  geben. Gut umrühren und die Sauce nicht mehr zum Kochen bringen. Bei Bedarf, frische, gehackte Petersilie zugeben.

Die Nudeln abgieβen und abtropfen lassen und mit der Sauce vermischen.

Guten Appetit!  

 Rezept leicht abgewandelt von Chefkoch.de

Comments

5 Responses to “Spaghetti Carbonara”

  1. Peggy
    January 21st, 2013 @ 08:47

    I love carbonara so much that we always have all of the ingredients on hand! This looks great =)

  2. BalticMaid
    January 21st, 2013 @ 15:07

    @ Peggy: Thank you :-) I really love it, too.

  3. Erin @ Texanerin Baking
    February 16th, 2013 @ 11:48

    That looks nice and creamy! And yes, it is still very popular. It’s always on the menu and my husband almost always orders it. I liked it too until I realized it had raw eggs in it. I’ll eat raw cookie dough and batter and otherwise… I just can’t handle the thought. Weird.

  4. BalticMaid
    February 19th, 2013 @ 17:53

    @ Erin: Thanks! I dislike when this happens to me. I love a dish and then I figure out the ingredients and don’t eat it anymore because of it. Depending on the ingredient I guess sometimes this can a good thing, too. But still, it’s sad…

  5. Erin @ Texanerin Baking
    August 4th, 2013 @ 08:36

    Hey, I’m all caught up now! :)

    I’m happy I came across this again because I wanted to make this for my husband. For when he’s done something really nice. ;) But then I forgot about it.

    And that link problem I mentioned a few comments ago… I just went through 11 pages and page 3 – 11 all have the weird link problem under “keep looking.”

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