Tomato Carbonara With Plenty Of Bacon. While pasta cooks, cook bacon in a large skillet over medium-high until crisp. Great recipe for Tomato Carbonara With Plenty Of Bacon. I love carbonara so I often make different versions.
Give this indulgent pasta dish more of an Italian flair by using prosciutto or pancetta instead of bacon.
Cherry tomatoes add pops of summery brightness and color.
The key to making great tasting pasta is in the cooking water.
You can cook Tomato Carbonara With Plenty Of Bacon using 14 ingredients and 18 steps. Here is how you achieve it.
Ingredients of Tomato Carbonara With Plenty Of Bacon
- Prepare 100 grams of Pasta of your choice.
- Prepare 80 ml of (A) Heavy cream and milk in equal parts.
- It's 1 of (A) Egg yolk.
- You need 1 of (A) Parmesan cheese.
- Prepare 1 of (A) Salt.
- It's 1 of (A) Pepper.
- Prepare 30 ml of Extra virgin olive oil.
- It's 1 clove of (B) Garlic (finely chopped).
- It's 1 medium of size tomato (B) Tomato (cut into chunks).
- Prepare 1/4 of of one onion (B) Onion (finely chopped).
- It's 2 slice of (B) Bacon (1 cm thick).
- Prepare 1 of (B) Takanotsume (round slices).
- You need 1/4 of or 1/3 of one cube Soup stock cube.
- It's 1 of Black pepper (coarsely ground).
When the pasta is cooked, reserve a couple of cups of cooking water before draining. Add your pasta to the pan and mix in the mushrooms, bacon, tomatoes and garlic. Sprinkle with salt and Parmesan cheese and mix into the noodles. While you are eating all the extra bacon cooking the bacon chop up the garlic and fresh tomatoes.
Tomato Carbonara With Plenty Of Bacon step by step
- Add 3 liters of water into a large pot and start to bring it to boil. This is the water to be used for cooking the pasta. Once the water is beginning to boil add 2 tablespoons of salt (this amount is equal to 1% of the weight of the water)..
- The amount of salt used in Step 1 will also add flavor. Please make sure to measure out the salt carefully. When the pasta water comes to a boil, turn the heat down very low to have it ready to go..
- Cut and prepare each of the (B) ingredients as noted in the ingredient list..
- Add all of the (A) ingredients into a bowl and mix well..
- Put the olive oil, garlic, bacon and takanotsume into a cold frying pan and cook over a low heat. *The fragrance of each of the ingredients will transfer to the oil..
- When the garlic in the frying pan from Step 5 turns a light beige color, add the onion, salt and pepper and fry over a medium heat..
- When the onion from Step 6 becomes translucent, add the tomato and soup stock cube. Fry over a medium heat while crushing the tomatoes and occasionally mixing..
- When the tomatoes in the frying pan from Step 7 have become very soft, remove from the heat. At the same time add the pasta to the water from Step 2 and boil..
- When the pasta is cooked to al dente, drain the water and add the pasta to the frying pan in Step 8. Heat over a low-medium heat and coat the pasta with the ingredients..
- Add all of the ingredients in the frying pan in Step 9 to the bowl in Step 4 and mix well..
- Add hot water into a separate bowl in advance and place the bowl from Step 10 on top to create a double boiler. Warm the ingredients and mix well..
- If you heat the sauce as described in Step 11, the egg in the sauce won't become lumpy and it will become a thick and rich sauce..
- Once the sauce in Step 11 looks good, place it onto a plate, add plenty of black pepper and you're done!.
- The rich sauce with the flavor of tomato is really delicious. Of course, I also love the crisp texture of the bacon..
- Try it out for yourself and taste how delicious it is....
- This is a version that I made with the same ingredients, except that I used 2 tomatoes. This is also delicious. Please try making your own version according to your taste....
- Here's a recipe for "Standard Authentic Carbonara".. https://cookpad.com/us/recipes/153137-absolutely-foolproof-authentic-carbonara.
- This is a carbonara without the heavy cream and milk, using only egg.. Please try this "Rome-style Authentic Carbonara". https://cookpad.com/us/recipes/155750-roman-style-authentic-carbonara.
Once the bacon is cooked, remove from the pan and reserve some of the fat. Return courgettes to pan with cherry tomatoes, cooked pasta and peas, reserved pasta water and chilli flakes (if using). Toss to combine and season to taste. To serve, divide bacon, pea and tomato carbonara between bowls and season with plenty of freshly ground black pepper (if desired) and crumble over feta cheese. Remove the bacon pan from the heat; use tongs to transfer the cooked spaghetti.