From Italy: Easy Pasta Carbonara Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This is the first pasta I learned to make in Italy. Black pepper is important! When you cook one serving, it's easiest to put the eggs in a deep serving dish, then add the cooked pasta and mix. Adjust the amount of cheese and black pepper to suit your taste. Recipe by Rizoko This is the first pasta I learned to make in Italy. Black pepper is important! When you cook one serving, it's easiest to put the eggs in a deep serving dish, then add the cooked pasta and mix. Adjust the amount of cheese and black pepper to suit your taste. Recipe by Rizoko From Italy: Easy Pasta Carbonara Share its first Cooksnap! This is the first pasta I learned to make in Italy. Black pepper is important! When you cook one serving, it's easiest to put the eggs in a deep serving dish, then add the cooked pasta and mix. Adjust the amount of cheese and black pepper to suit your taste. Recipe by Rizoko This is the first pasta I learned to make in Italy. Black pepper is important! When you cook one serving, it's easiest to put the eggs in a deep serving dish, then add the cooked pasta and mix. Adjust the amount of cheese and black pepper to suit your taste. Recipe by Rizoko Ingredients 2 servings 200 grams Spaghetti 1 or 2 slices Bacon 2 Whole egg 3 tbsp Parmesan cheese 1 Black pepper 1 Olive oil 1 Salt (to boil spaghetti) 200 grams Spaghetti 1 or 2 slices Bacon 2 Whole egg 3 tbsp Parmesan cheese 1 Black pepper 1 Olive oil 1 Salt (to boil spaghetti) Cooking Instructions 1 Coarsely chop the bacon and fry until almost crispy. (Add some garlic, if you like.) 2 Beat the eggs in a bowl. Add the Parmesan cheese and black pepper, and mix well. 3 Add the cooked spaghetti to the beaten egg, and stir quickly. (Some egg will get lumpy due to the residual heat of the pasta.) 4 Add bacon, mix, then serve. 5 Sprinkle with some black pepper, and enjoy. 1 Coarsely chop the bacon and fry until almost crispy. (Add some garlic, if you like.) 1 Coarsely chop the bacon and fry until almost crispy. (Add some garlic, if you like.) 2 Beat the eggs in a bowl. Add the Parmesan cheese and black pepper, and mix well. 2 Beat the eggs in a bowl. Add the Parmesan cheese and black pepper, and mix well. 3 Add the cooked spaghetti to the beaten egg, and stir quickly. (Some egg will get lumpy due to the residual heat of the pasta.) 3 Add the cooked spaghetti to the beaten egg, and stir quickly. (Some egg will get lumpy due to the residual heat of the pasta.) 4 Add bacon, mix, then serve. 4 Add bacon, mix, then serve. 5 Sprinkle with some black pepper, and enjoy. 5 Sprinkle with some black pepper, and enjoy. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 28, 2013 02:40 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Simple Pasta Carbonara Simple Pasta Carbonara Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream. For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3. For 2 servings. Recipe by Bi-jo cookpad.japan Happy Pasta Carbonara Happy Pasta Carbonara Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds. Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29 cookpad.japan Pasta Carbonara Pasta Carbonara I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content. Dan Krause Pasta Carbonara Pasta Carbonara Refer to the video for tips! ●If you think the thickness of the sauce is a little bit too watery, then it's perfect. ●If the heat is too high, the eggs will become scrambled, so watch out! Recipe by Cooking S Papa cookpad.japan Pasta carbonara Pasta carbonara I forgot to take out meat to defrost , so instead of rushing or getting take out I just used what I had. Easy and tasty!!! Emily Simple! Delicious! Authentic Pasta Carbonara Simple! Delicious! Authentic Pasta Carbonara I was very surprised with the difference when I ate pasta carbonara in Italy. Who first added cream, the Americans? Or the Japanese? Anyway, this classic recipe is really simple and has a rich taste. ■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen. It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process. ■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue cookpad.japan Simple Pasta Carbonara Simple Pasta Carbonara Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream. For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3. For 2 servings. Recipe by Bi-jo cookpad.japan Simple Pasta Carbonara Simple Pasta Carbonara Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream. For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3. For 2 servings. Recipe by Bi-jo cookpad.japan Happy Pasta Carbonara Happy Pasta Carbonara Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds. Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29 cookpad.japan Happy Pasta Carbonara Happy Pasta Carbonara Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds. Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29 cookpad.japan Pasta Carbonara Pasta Carbonara I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content. Dan Krause Pasta Carbonara Pasta Carbonara I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content. Dan Krause Pasta Carbonara Pasta Carbonara Refer to the video for tips! ●If you think the thickness of the sauce is a little bit too watery, then it's perfect. ●If the heat is too high, the eggs will become scrambled, so watch out! Recipe by Cooking S Papa cookpad.japan Pasta Carbonara Pasta Carbonara Refer to the video for tips! ●If you think the thickness of the sauce is a little bit too watery, then it's perfect. ●If the heat is too high, the eggs will become scrambled, so watch out! Recipe by Cooking S Papa cookpad.japan Pasta carbonara Pasta carbonara I forgot to take out meat to defrost , so instead of rushing or getting take out I just used what I had. Easy and tasty!!! Emily Pasta carbonara Pasta carbonara I forgot to take out meat to defrost , so instead of rushing or getting take out I just used what I had. Easy and tasty!!! Emily Simple! Delicious! Authentic Pasta Carbonara Simple! Delicious! Authentic Pasta Carbonara I was very surprised with the difference when I ate pasta carbonara in Italy. Who first added cream, the Americans? Or the Japanese? Anyway, this classic recipe is really simple and has a rich taste. ■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen. It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process. ■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue cookpad.japan Simple! Delicious! Authentic Pasta Carbonara Simple! Delicious! Authentic Pasta Carbonara I was very surprised with the difference when I ate pasta carbonara in Italy. Who first added cream, the Americans? Or the Japanese? Anyway, this classic recipe is really simple and has a rich taste. ■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen. It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process. ■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. 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