Spaghetti Carbonara
I love carbonara sauces. I have been cooking this over and over again since it is so easy and it does not need a long time to cook! It sure is a convenient recipe for a student like me.
Prep time 10 minute(s)
Cook time 15 minute(s)
Total time 25 minute(s)
Yield 3 serving(s)
Tips
There are so many kind of carbonara recipes out there. You can also use your pasta of preference (fettucini, angel-hair, etc.) for this recipe. And if you like it to be more 'saucey', just add more double cream into it and you'll love it!
You need to keep the pan on low heat when you're adding the cream mixture in because you don't want the eggs to curdle (like a scramble egg). The sauce should be thick and smooth in consistency.
As you can see in the picture, I did add a few leaves of spinach into my carbonara when i feel like having them. So you can add spinach or also peas into this recipe if you want to have a well-balanced meal.
You need to keep the pan on low heat when you're adding the cream mixture in because you don't want the eggs to curdle (like a scramble egg). The sauce should be thick and smooth in consistency.
As you can see in the picture, I did add a few leaves of spinach into my carbonara when i feel like having them. So you can add spinach or also peas into this recipe if you want to have a well-balanced meal.
Category
Ingredients
| 250 g | dried spaghetti |
| 2 tbsp | onions (chopped) |
| 200 g | chicken meat (thinly sliced) |
| 100 ml | double cream |
| 2 | eggs |
| 2 tbsp | olive oil/cooking oil |
| 1-2 | bay leaves (optional) |
| 2 tsp | salt |
| 2 tsp | pepper |
Instructions
Recooks
Try recook this recipe and share with the owner and us
CookThisComment
You must login/register to comment