Carbonara with bacon and cream - a recipe with a photo of making pasta with champignons * Crossfit

Spaghetti - 300-400 g
Canned champignons - 50 g
Parmesan cheese - 100-150 g
Bacon - 60 g
Cream 10% - 100-150 ml
Vegetable oil - for frying
Salt to taste
Ground black pepper - to taste
Coriander to taste

Proteins 13.9 g
Fat 15.1 g
Carbohydrates 25.7 g

Step-by-step photo recipe for the classic carbonara pasta with bacon and cream.

Servings Per Container: 2-3 Servings.

Step-by-step instruction

Bacon Cream Carbonara is a delicious Italian dish made with pasta (spaghetti) with thinly sliced guanciale slices (dry-cured pork cheeks that can be substituted for bacon) and parmesan cheese and cream sauce. The pasta is used immediately after preparation, since it is absolutely not designed for storage in the refrigerator. Any cream can be used, but given that some of the fat will give bacon during frying, it is recommended to give preference to a dairy product with 10% fat content. Optionally, use a tablespoon of flour to thicken the sauce.

You need to take canned mushrooms, as raw mushrooms take much longer to cook. If there are no canned ones, then before adding the product to other ingredients, the mushrooms must be pre-fried.

In order to make a classic pasta at home, use the recipe described below with a photo.

Step 1

Take the cheese and cut into thin strips of about the same size.

Step 2

Remove the mushrooms from the jar, let the excess liquid drain, and then cut the mushrooms into slices along with the stem.

Step 3

Cut the bacon into small slices and divide in two.

Step 4

Pour some vegetable oil into the pan.

Step 5

When the oil is hot, place half the chopped bacon in the bottom of the skillet and brown until golden.

Step 6

Pour the cream over the brown bacon, stir and simmer over low heat for a couple of minutes. Then add the chopped champignons and keep the pan on low heat, covered, for 3-5 minutes. Add the sliced cheese and stir continuously for 2-3 minutes.

Step 7

Along with cooking the sauce, put a pot of water on the stove, salt and cook the spaghetti until aldente. There should be twice as much water in the pot as the pasta. Place the spaghetti in a colander and, when the moisture has drained off, use tongs to transfer the pasta to the sauce pan. Season with salt, sprinkle with black pepper, and then mix all the ingredients thoroughly. Leave the pan on the stove for another 2 minutes, and then remove.

Step 8

The rest of the bacon should be baked in the oven on a baking sheet or fried in a pan until golden brown. Place the spaghetti in a deep bowl and sprinkle with crispy bacon.

Step 9

Hearty and tender carbonara pasta with bacon and cream is ready. Serve hot, and do not forget to sprinkle the sauce from the bottom of the pan. You can garnish with fresh basil leaves and canned mushroom slices. Enjoy your meal!