Pasta Carbonara is a favorite Italian dish made with wholesome ingredients.
The creamy sauce is made with eggs and Parmesan cheese, using a special technique to ensure a smooth and luscious texture.
Spaghetti noodles are topped with chopped bacon and sweet peas for the ultimate comfort food.
Ingredients of Easy Carbonara with Processed Cheese
- You need 160 grams of Pasta.
- Prepare 4 slice of Bacon.
- You need 1 clove of Garlic.
- You need 4 slice of Processed cheese (Meiji Hokkaido Tokachi Smart Cheese).
- It's 170 ml of ●Milk (not low in fat).
- You need 2 of ●Eggs.
- Prepare 1 tsp of ●Soup stock granules.
- It's 2 tsp of ●Katakuriko.
- Prepare 1 of Black pepper.
- Prepare 2 slice of Processed cheese (Meiji Hokkaido Tokachi Smart Cheese) for topping.
Easy Carbonara with Processed Cheese instructions
- Slice bacon into 1 cm stripes and mince garlic or slice thinly..
- Chop 4 slices of processed cheese into small pieces..
- Combine the ingredients listed ●..
- Cook pasta to al dente for 1 minute less than instructed on the package. It's ready when you break a noodle and see a needle-like tip left in the cross section..
- Heat a little less than 1 tablespoon of olive oil and the garlic in the skillet until fragrant and then sauté the bacon until crispy..
- Toss the cooked pasta and the cheese from Step 2 into the skillet from Step 5, combining evenly. Add the ● listed egg mixture and toss all together over low heat for less than 1 minute..
- Season with black pepper and serve immediately garnished with the reserved grated cheese..
- It's done. Top with parsely if you wish..
Carbonara is a traditional Italian pasta dish that is made with egg, hard cheese, guanciale and black pepper. Spaghetti is most commonly used in this dish, but penne, fettuccine, linguine etc can also be used. Carbonara sauce is traditionally prepared with only egg yolks, pecorino Romano cheese, black pepper, and guanciale cured salami, the latter being an essential part of the recipe. Pancetta or bacon are often suggested as a substitute in the absence of guanciale, and Parmigiano-Reggiano is recommended as a replacement for pecorino Romano. However, purists claim that any replacements will result.
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