Carbonara with fresh pasta

2 servings

20 minutes

Carbonara made from fresh pasta is the embodiment of Italian culinary passion. Originating in Rome, this recipe was initially prepared for charcoal workers ('carbonari'), which gave it its name. The main feature is the combination of a creamy sauce rich in bacon flavor and fresh pasta that gently absorbs the intense tastes. The creamy texture is created by a delicate mix of egg yolks and cream, while Parmesan adds richness and a slight tanginess. Black pepper adds the finishing touch, highlighting the depth of flavor. Carbonara is perfect for cozy home evenings as well as for an exquisite dinner. It is nourishing but not heavy, providing pleasure in every bite. A classic tested by time!

Energy value per serving

• Calories: 916
• Proteins: 37.2g
• Fats: 50.3g
• Carbohydrates: 74.9g

Ingredients

• Paste: 200 g
• Vegetable oil: 10 ml
• Bacon: 70 g
• Chicken broth: 600 ml
• Cream 23%: 120 ml
• Egg yolk: 4 pc
• Parmesan cheese: 40 g
• Ground black pepper: pinch

Cooking steps

1. To prepare the sauce, mix 4 yolks and cream in a separate container until smooth.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Cream 23%: 120 ml

2. Heat vegetable oil in a pan, add bacon and fry for 1.5 minutes.

   Required ingredients:

   • Vegetable oil: 10 ml
   • Bacon: 70 g

3. Then add chicken broth, fresh pasta, stir, bring to a boil, cover, and cook for 2 minutes covered, then 2 minutes uncovered.

   Required ingredients:

   • Chicken broth: 600 ml
   • Paste: 200 g

4. At the end, add a mixture of yolks and cream, grated cheese on a fine grater, and cook for about 30 seconds until the sauce thickens.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Cream 23%: 120 ml
   • Parmesan cheese: 40 g

5. When serving the pasta, sprinkle with black ground pepper.

   Required ingredients:

   • Ground black pepper:  pinch