I usually try and heat healthy food, and of course Italian food is some of the healthiest food around (that and Japanese. I have such healthy tastes )
I try and avoid Carbonara, though
The union of cream and bacon is both unholy and yet horribly delicious :lol:
yes italian and japanese are two country where the food is possibly more healtly that in other countries. The first one because use olive oil and use a lot of vegetables and the second one because cook mostly with steam without add other fats!
However Pasta alla Carbonara
, is not so healtly hihihi (but it's delicious)!!! But your recipe is not right: in this food (that can be consider as a single course) you have to put eggs and bacon...cream is not in the orginal recipe, but it's better if you add at eggs a little bit of milk or cream (if you prefer it), to create a more soft sauce!! Do you want the intere recipe?? :lol:
here u are:
Ingredients:Spaghetti - 350 gr
Cube Bacon - 100 gr
Eggs - 2
Extravirgin Olive Oil - 2 spoons
(pay attention to EXTRAVIRGIN, is very very important!!!)Shaved Pecorino romano - 40 gr
(i know that is difficult to find in other countries but parmigiano is easier... buy the original please!!! :lol:)Shaved Parmigiano grattugiato - 40 gr
(use 80 gr if you don't find pecorino!!)Cream - 2 spoons
: easy recipeTime
: 5 minutes cooking
: 20 minutesWine
: Dry Frascati (a typical Roman wine, because this recipe is native to Rome) Traditional Recipe:
Cook spaghetti in a lot of boiling salted
(pay attention, the water where the pasta will be cooked MUST BE SALTED
everytime!) water, "al dente"*
because they needs to pan fry in the end.
While the pasta is cooking, heat in a large pan the olive oil with cube bacon, so the fat of the meat will mealt.
Whisk the eggs in a bowl with a little bit of salt, the shaved cheese, the cream and the pepper, (if you like this last one). (This sauce must be very very soft...to make it more softly, wisk the eggs a lot before add the other ingredients!)
Gulp the pasta with a colander, put it in the pan, make it flavoured with bacon an at last add the eggs. Mix it accurately keeping the pan a little bit raised from the burner, in this way the eggs sauce heat but not completly cook and become dry.
Serve immediately."Light" recipe:
- Cook the bacon with a bit of water in a nonstick pan without oil and use a vegetable cream to scant the fats. (but i swear that in this way is less good as the original recipe!!)
- Add hot chili insteda of pepper, when the bacon is cooking.*"al dente"
: this words mean that the pasta should be cooked not at all, but it should be gulped 3 or 4 minutes before it finish to cook completely!BUON APPETITO!!!