Carbonara pasta in mushroom sauce
Carbonara Pasta moves effortlessly from an Italian restaurant to your kitchen. The chef has already passed on his secret thick cheese sauce.
It remains to boil the durum wheat pasta, fry the aromatic bacon (or ham) until golden brown, add the prepared sauce and serve the dish, sprinkled with parmesan and not forgetting the traditional egg yolk on top. Buon appetito!
Set for the preparation of "Pasta" Carbonara "in cheese sauce".
Ingredients: pasta from durum wheat flour of group A of the highest grade "Papardelle's Nests" (durum wheat flour for premium pasta, drinking water); sauce based on vegetable oils - cheese sauce "Carbonara" (drinking water, refined deodorized sunflower oil, thickeners (E1422, xanthan gum), fructose, salt, cheese powder, sugar, egg yolk, dry milk whey, maltodextrin, yeast extract , acidity regulators (acetic acid, citric acid, E575), antioxidants (citric acid, ascorbic acid, E319, E385), dyes (lutein, carotenes), flavorings, preservatives (sodium benzoate, potassium sorbate). The product may contain traces of peanuts, mustard, sesame, shellfish, nuts, crustaceans, fish, celery, soybeans and their products.
Additionally, you will need: bacon 150 g, milk / milk 10% 100 ml, vegetable oil 2-3 tbsp. l, egg yolk, hard cheese, herbs to taste.
- Add pasta to boiling salted water.
- Cook for 8-10 minutes.
- Cut the bacon into slices, fry in hot vegetable oil until golden brown.
- Add sauce, milk (or cream). Stir and simmer for 2-3 minutes. Then add the boiled pasta, mix thoroughly, heat and remove from the stove.
- Place on a serving dish. Garnish with grated cheese, egg yolk, herbs if desired.
Try it with ham too!
